Cajun Cooking - D’zo Seasoning Beef Tongue & Gravy

Ingredients

• 2 pounds Beef Tongue (trimmed and rinsed)
• 1 large Yellow Onion (finely diced)
• 1 medium Bell Pepper (any color, diced)
• 1/4 cup Fresh Parsley (chopped)
• 2 tablespoons Dijon Mustard (for the stuffing)
• 2 tablespoons Cajun Seasoning (spicy, salty blend)
• 2 tablespoons Gourmet Seasoning (brand‑specific all‑purpose rub used by the channel)
• 1.25 tablespoons Extra Virgin Olive Oil (for searing the tongue in the pot)
• 2 cups Water (for the initial oven braise)
• 2 tablespoons Unsalted Butter (for the finishing gravy)
• 1.5 cups Additional Water (for the gravy)

Instructions

1. Prepare the Stuffing

   Finely dice the onion, bell pepper, and parsley. In a mixing bowl combine the diced vegetables with Dijon mustard, Cajun seasoning, and Gourmet seasoning. Mix until evenly coated.

   Time: PT15M

2. Trim and Clean the Beef Tongue

   Rinse the beef tongue under cold water, pat dry, and trim any excess fat or silver skin. Place the tongue on a cutting board.

   Time: PT10M

3. Stuff the Tongue

   Using a small, sharp knife make a shallow slit lengthwise down the center of the tongue, being careful not to cut all the way through. Gently open the slit and spoon the stuffing into the cavity, pushing it as deep as possible. Repeat until the stuffing is evenly distributed.

   Time: PT10M

4. Season the Exterior

   Rub the outside of the tongue with the remaining Cajun and Gourmet seasoning, then drizzle with 1¼ tablespoons of olive oil, coating all sides.

   Time: PT5M

5. Initial Oven Braise

   Place the seasoned tongue in the Dutch oven, add 2 cups of water, cover with the lid, and put it in a pre‑heated oven at 350°F.

   Time: PT4H

   Temperature: 350°F

6. Prepare the Gravy Base

   While the tongue is finishing, melt 2 tablespoons of butter in a saucepan over medium heat. Add any browned bits left in the Dutch oven, then pour in 1½ cups of water, stirring to deglaze.

   Time: PT15M

   Temperature: medium

7. Finish and Rest

   Remove the tongue from the oven, transfer to a cutting board, and let it rest for 10 minutes before slicing. Slice against the grain into ½‑inch thick pieces and serve with the prepared gravy.

   Time: PT10M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Beef Tongue: Beef cheek, Pork tongue
• Instead of Yellow Onion: white onion, shallots
• Instead of Bell Pepper: poblano pepper, green pepper
• Instead of Fresh Parsley: cilantro, fresh thyme
• Instead of Dijon Mustard: yellow mustard, whole grain mustard
• Instead of Cajun Seasoning: Creole seasoning, Old Bay seasoning
• Instead of Gourmet Seasoning: all‑purpose steak rub, herb and garlic seasoning
• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Water: beef broth, stock
• Instead of Unsalted Butter: margarine, ghee
• Instead of Additional Water: beef broth, stock

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Oven‑Safe Pot with Lid (Dutch Oven)
• Measuring Cups and Spoons
• Tongs
• Oven
• Stovetop Burner
• Saucepan

Critical Steps — Do Not Skip

• Properly trimming and cleaning the beef tongue.
• Creating a deep enough slit to hold the stuffing without tearing.
• Seasoning both the interior stuffing and the exterior evenly.
• Slow braising at 350°F for 4 hours to ensure tenderness.
• Deglazing the pot to capture all caramelized bits for the gravy.

Chef Tips from the Video

• Trim any remaining silver skin before stuffing for a cleaner bite.
• Use a meat thermometer; the internal temperature should reach 160°F for safe consumption.
• For extra flavor, add a splash of red wine to the braising liquid.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The tongue can be cooked a day ahead; reheat gently in the oven at 300°F covered with foil.
• Gravy can be prepared in advance and refrigerated; whisk in a little extra water before reheating.

Frequently Asked Questions