Smoked Beef Tongue
Reuben Sandwich – Print This Recipe
Yield: 6
Sandwiches
- Smoked
beef tongue, large (about 3–4 lbs / 1.36 kg–1.81 kg) 1
- Bay
leaves 1
- Garlic
cloves 4
- Black
peppercorns 8–10
- Sauerkraut
1 lb / 454 g
- Emmenthaler Swiss cheese, sliced thinly 1 lb / 454 g
- Large
crusty rye bread (with or without seeds) 12 slices
- Salted
butter, slightly softened 1/4 cup / 60 mL
Russian Dressing
- Ketchup
1/2 cup / 120 mL
- Mayonnaise
1/2 cup / 120 mL
- Dill
pickle, finely chopped 1 1/2 Tbsp / 23 mL
- Worcestershire
sauce 1/4 tsp / 1.25 mL
- In a
large pot, place the tongue, bay leaves, garlic, and peppercorns. Cover
with water until tongue is submerged. Place on lid and bring to a boil;
reduce heat and simmer for 2 1/2 to 3 hours. Tongue should become fork
tender and exterior skin should peel easily.
- Remove
tongue and let stand until cool enough to handle. Peel away the exterior
skin and any fat or tough sections on the underside. Tongue can now be
sliced or stored cold until needed.
- For
slicing, use a sharp slicer or scimitar and
slice thinly, starting from the thick end. Ideally, if the tongue is
chilled, it can be sliced thin on an electric slicer.
If slices are too thick, sandwich may be tough.
- Mix
together the Russian Dressing ingredients.
- Lay
out bread and butter one side of each piece. For each sandwich, place two
slices of buttered bread down on clean surface; spread a small amount of
Russian dressing evenly over each slice. On one slice, lay out about 4–8
oz / 113–227 g of sliced tongue, top with sauerkraut, and then a few slices
of Swiss cheese. Top with the other slice of buttered bread with the buttered
side facing up.
- Place
the sandwich on a medium-high heated flat griddle and grill until the
cheese starts to melt and the bread is a deep golden brown on both sides,
about 10–12 minutes. Starting with warm meat and sauerkraut will speed the
process. Cut the sandwich and serve with salads or beer!
Variations
- Use
horseradish mustard instead of Russian dressing.
- Leave
the sandwich open face and grill the bottom; then place under broiler to
crisp the Swiss.
- Use
Gruyere cheese instead of the milder Swiss.
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