Recipes, Beef Recipes

George’s hearty reuben sandwich recipe

By

My Reuben sandwich recipe puts a twist on a classic, using sliced ox tongue instead of the traditional corned or salt beef. Needless to say, the ox tongue works brilliantly and plays a key role in making an exceptional Reuben. As a food source, tongue tends to provoke an amusing reaction in people, who are often put off by some aspect of it. This is true of offal in general and is likely more about perception and a lack of knowledge on how to cook it. Offal is usually cheap, nutritious, and delicious, and it’s often easier to cook than people think. While some offal, like beef kidney and lamb liver, has a strong, distinct flavour, tongue does not – it offers a pleasing, meaty richness. Perfect for many occasions, and especially for this sandwich. May this recipe be your gateway to enjoying tongue in your diet.

Corned beef ox tongue reuben sandwich cut in half, served with sliced gherkins and dressed rocket.

Serves 4-5

Ingredients

For the Russian dressing

Method

To cook the ox tongue:

  1. Remove the ox tongue from its packaging and rinse it under cold water.
  2. Place the tongue in a suitably sized pan and cover with cold water. Set over high heat and bring to the boil. Reduce the heat to a simmer and cover with a cartouche. Simmer gently for 2-2½ hours.
  3. To check if the tongue is cooked, insert a small, sharp knife into it. The knife should go in with little resistance, and the tongue should feel tender throughout.
  4. Leave the tongue to cool in the liquid.
  5. Remove the tongue from the liquid and, using a small knife, peel off the outer membrane. This membrane is quite thick and should not be eaten. If the tongue is cooked correctly, the membrane should peel off easily.
  6. Once all the membrane is removed, slice the tongue as thinly as possible using a sharp knife.

For the Russian dressing:

  1. Combine all the ingredients in a bowl and mix well. Taste and adjust the seasoning as needed.

To assemble and cook the Reuben:

  1. Butter both sides of two slices of bread. Spread a dollop of Russian dressing on the inside of each slice, then layer with several slices of ox tongue, a generous helping of sauerkraut, a sprinkle of caraway seeds, and 2-3 slices of Emmental cheese. Top with the second slice of bread. Repeat until all the sandwiches are assembled.
  2. Heat a large frying pan over low to medium heat and place the sandwiches in the pan, one or two at a time, depending on the size of your pan. Cook for 3-minutes, adjusting the heat as needed to avoid burning the bread. Flip and cook for another 3-minutes on the other side.
  3. Repeat with the remaining sandwiches. Serve with sliced gherkins and a little dressed rocket on the side

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.