Beef tongue is very lean and healthy. This beef tongue reuben is like the ones that I cooked at a German Delicatessen many years ago. Customers that liked beef tongue went out of their way to find that deli!
The reuben dressing in this recipe is a close to the original German recipe as can be. The original German reuben dressing was not a thousand island dressing!
Poached Beef Tongue Recipe:
The wide base of a beef tongue is fatty and it is better for stewing or Mexican barbacoa. The middle and tip of a beef tongue are best for this recipe.
Place 1/2 cup of thick sliced carrot in a pot.
Add 1/2 cup of coarsely chopped celery.
Add 1/2 cup of coarsely chopped onion.
Add 10 black peppercorns.
Add 1 bay leaf.
Add sea salt.
Place a 12 to 16 ounce piece of beef tongue in the pot.
Cover the beef tongue with 1" of extra water.
Place the pot over medium/medium high heat.
Bring the liquid to a gentle boil.
Reduce the temperature to medium low/low heat.
Poach the beef tongue, till it becomes fully cooked. Add water occasionally to keep the beef tongue covered.
Remove the beef tongue from the pot.
Chill the beef tongue in a refrigerator.
Peel the skin off of the tongue and trim off any fat.
Very thin slice the beef tongue. About 5 to 6 ounces of thin sliced beef tongue is needed for this sandwich recipe.
Alsace Style Sauerkraut:
This recipe makes a little bit more than what is needed for 1 sandwich!
Rinse 1 cup of sauerkraut twice with water.
Place the sauerkraut in a sauce pot over medium low heat.
Add enough water to almost cover the sauerkraut.
Add 4 to 5 juniper berries.
Add 1/4 cup of diced apple.
Add 1 ounce of chopped salt pork.
Add 2 pinches of black pepper.
Simmer the sauerkraut till it becomes tender and mild in flavor.
Keep the sauerkraut warm over very low heat.
Drain the excess water off of the sauerkraut, before making the sandwich.
Reuben Sauce Recipe:
This recipe makes 2 to 3 portions of reuben sauce!
Place 3 tablespoons of mayonnaise in a small mixing bowl.
Add 3 tablespoons of ketchup.
Add 1 tablespoon of German brown mustard.
Add 1/2 tablespoon of horse radish.
Add 1 tablespoon of sweet pickle relish.
Add 1 pinch of paprika.
Stir the ingredients together to make the dressing.
The reuben sauce should have a slight spicy mustard and horse radish kick!
Beef Tongue Reuben:
Heat the beef tongue slices with a splash of water in a saute pan over low heat.
Heat a seasoned griddle or a wide saute pan over medium, medium low heat.
Brush one side of 2 slices of rye bread with melted unsalted butter.
Place the buttered rye bread slices side by side in the hot pan.
Place a few thin slices of swiss cheese on the bread.
Use a spoon to spread some reuben sauce over the cheese on both sandwich halves.
Drain the water off of the beef tongue slices.
Place the hot beef tongue slices on one of the slices of bread.
Place some of the warm sauerkraut on the cheese on the other half of the sandwich.
Grill the bread, till it becomes toasted golden brown.
Use a spatula to flip the sauerkraut half of the sandwich on top of the beef tongue half of the sandwich.
Place the sandwich on a cutting board.
Cut the sandwich in half.
Garnish a plate with a lettuce leaf, pickles and olives.
Place the beef tongue reuben sandwich halves on the plate.
The sauce for this reuben was the German Deli owner's favorite. The German chef at the delicatessen said "This is the original reuben dressing!" That chef got no argument from me at all. The flavor of the reuben sauce is fantastic! Most restaurants use thousand island dressing on a reuben. Once you taste this German reuben sauce, you will never go back to using thousand island dressing on a reuben ever again. Hear me know and listen to me later, ya!
The Alsace French style sauerkraut version is popular in German delicatessens. Beef tongue reubens are great sandwiches! Yum!... Shawna