Wednesday, November 17, 2010

Beef Tongue Reuben

This sandwich is delicious!  Beef tongue is very lean.  This reuben is one that we cooked at a German Deli that I worked in for a short time.  Perfecting each ingredient is how this sandwich is made the German way.
     The reuben dressing in this recipe is a close to the original as can be.  The original reuben dressing was not thousand island dressing!
     Poached Beef Tongue Recipe:  Poach a beef tongue in a court bouillon till it is fully cooked.  (Court bouillon:  carrot, celery, onion, bay leaf, black peppercorns, sea salt and water.)  
     Chill the beef tongue. 
     Peel the skin off of the tongue and trim off any fat. 
     Very thin slice the beef tongue.
     Sauerkraut:  Rinse a couple handfuls of sauerkraut twice with water. 
     Place the sauerkraut in a sauce pot over medium heat.
     Add enough water to almost cover the sauerkraut.
     Add a few juniper berries.
     Add a small handful of diced apple.
     Add a small handful of chopped salt pork.
     Add a couple pinches of black pepper.    
     Cook the sauerkraut till it becomes tender and mild.
     Keep the sauerkraut warm. 
     Drain off the excess water before you start making the sandwich.
     Reuben Sauce Recipe:  Place a dollop of mayonnaise into a small mixing bowl.
     Add an equal amount of ketchup.
     Add a dab of German Brown Mustard.
     Add a small spoonful of horse radish.
     Add a spoonful of sweet pickle relish.
     Add a pinch of paprika.
     Stir the ingredients together to make the dressing.  The reuben sauce should taste like a spicy mustard and horse radish flavored thousand island dressing.
     Reuben:  Heat the beef tongue slices with a splash of water in a saute pan over medium low heat.
     Place a few thin slices of swiss cheese on two slices of rye bread. 
     Spoon the reuben dressing over the cheese on both bread slices.
     Drain the water off of the beef tongue slices. 
     Lay the hot beef tongue slices on one of the slices of bread. 
     Put some of the warm sauerkraut on the other slice.
     Melt a few pats of unsalted butter in a saute pan or griddle over medium heat. 
     Place both of the sandwich halves in the hot butter. 
     Grill the bread it is toasted to a golden brown color.
     Flip the sauerkraut half on top of the beef tongue half of the sandwich. 
     Place the sandwich on a cutting board. 
     Cut the sandwich in half and serve.
     Yummy!  Tender beef tongue is so very lean.  The dressing for this reuben was the German Deli's reuben dressing.  The German chef at the delicatessen said "This is the original reuben dressing!"  He got no argument from me at all.  The flavor is fantastic! 
     Most restaurants use thousand island dressing on a reuben.  This dressing is similar to thousand island but the German Mustard and horseradish in this reuben dressing makes this sauce perfect for reubens only.  The reuben sauce is very zesty!  Once you taste the dressing, you'll never go back to using thousand island on a reuben again.  The Alsace style sauerkraut is popular in German deli cooking too.  Reubens are great sandwiches!  ... Shawna

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