WebHere it is, this is my authentic Montréal Smoked Meat Recipe, based on the Schwartz's Deli Recipe, or for arguments sake a really good Pastrami Recipe! Wh
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WebIt's not pastrami. It's not corned beef. It's Montreal smoked meat. And though some claim the local fast food delicacy is basically an overrated, under-spiced …
WebMontreal smoked meat is made by curing and salting beef brisket for about a week, before being smoked, cooked and steamed to tender perfection. Here, the iconic …
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WebIn 1884, Sanft founded Montréal's first kosher butcher shop and was the first to advertise smoked meat: “A. Sanft Kosher Meat — 560 Craig Street, Montreal’s …
Montreal Smoked Meat: Rub ½ of the spice mixture all over the brisket; let brisket sit for 1 hour or overnight so flavour permeates the meat. Preheat oven to 250 degrees F; fit the rack of a roasting pan into a roasting pan, add wine to the roasting pan& put the brisket on the rack.
A traditional Montréal smoked meat sandwich is always piled high and served on rye bread. Because smoked meat is made with brisket, the meat can be lean or fatty, depending on the sections. That means that you can specify your preference when ordering. Here are the code words and what they mean: "Lean" – Drier meat sliced from the brisket flat.
Another thing. If a given smoked meat joint or deli offers the choice of "regular" smoked meat or "old-fashioned" smoked meat, always, repeat, ALWAYS pick "old-fashioned" for a better taste of what Montreal smoked meat is supposed to be. Better yet, walk out the door.
The salt dry rub enhances the smoked meat flavour by condensing and synthesizing it. Mustard seeds, fennel seeds, ground black pepper, a teaspoon of garlic powder, onion powder, coriander seed, and a variety of other spicy ingredients are frequently used in Montreal smoked meat rubs, which are often sugar-free.