Recipes, Beef Recipes

George’s Reuben Sandwich

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

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.

Serves: 4-5

Prep time: 30 minutes

Cook time: 3 hours

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

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

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@swaledalebutchers
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Follow
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