Best 2 Montreal Smoked Meat Sandwich Recipes
If you're looking for a classic and flavorful sandwich, look no further than the Montreal smoked meat sandwich. This iconic dish is made with thinly sliced smoked meat, piled high on rye bread and topped with yellow mustard and dill pickles. The combination of smoky, salty, and tangy flavors is simply irresistible. In this article, we'll take you through the best recipes to create this delicious sandwich at home, ensuring you can enjoy this Montreal delicacy whenever you crave it.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED MEAT SANDWICH
Provided by Food Network
Categories main-dish
Time P7DT40m
Yield 1 sandwich, plus meat for 26 to 30 sandwiches
Number Of Ingredients 11
Steps:
- Heat the Smoked Meat in a microwave until warm, 45 to 60 seconds. Drizzle the mustard on a slice of bread. Top with the Smoked Meat and the remaining slice of bread. Cut crosswise and serve with the pickle.
- Score the brisket 3 to 4 times in a diamond pattern, making sure to cut through the fat.
- Line a large roasting pan with foil. Place the brisket inside.
- Combine the allspice, pickling salt, sugar, garlic powder, sodium nitrate and cinnamon in a small bowl. Rub the seasoning mix over the entire brisket so it can soak into the meat.
- Cover the pan tightly with foil so it is airtight and refrigerate for 5 days.
- Preheat the oven to 325 degrees F. Roast the brisket, covered, for 6 hours. Remove the foil, scrape off any excess dry rub from the brisket and transfer the meat to a large sheet of foil. Wrap the hot meat tightly and refrigerate for 2 days.
- Slice the brisket very thin and divide into 6 ounce portions for smoked meat sandwiches. The brisket will keep, tightly wrapped, in the refrigerator for up to 10 days.
MONTREAL SMOKED MEAT SANDWICH
The signature sandwich from one of my favourite Canadian cities - the recipe from one of my favourite Canadian chefs, Cristine Cushing! If you don't want to go through the long process of cooking & smoking the brisket, just use the Montreal Spice Mix as a rub on a roast. Serve piled high slivers of smoked meat between 2 slices of rye bread with loads of mustard & a dill pickle on the side!
Provided by CountryLady
Categories Lunch/Snacks
Time 3h50m
Yield 1 brisket
Number Of Ingredients 16
Steps:
- Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.
- Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
- 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.
- Cover the brisket with the slices of bacon, cover with foil& slow cook for 3 hours or until meat is tender.
- Remove from oven& add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes.
- OR use your barbecue to smoke the meat- wrap the wood chips loosely with foil paper, poke holes in the foil, add wood chips to the barbecue on medium high heat; when the chips start to smoke, turn the grill to low heat& put the meat on the upper part of grill.
Tips:
- Choose the right cut of beef: Brisket is the traditional cut of beef used for Montreal smoked meat, but you can also use flank steak or top round roast.
- Use a good quality Montreal steak spice: The spice blend is what gives Montreal smoked meat its unique flavor, so be sure to use a good quality blend. You can find Montreal steak spice at most grocery stores.
- Cure the beef properly: Curing the beef helps to tenderize it and develop its flavor. Be sure to follow the curing instructions carefully.
- Smoke the beef slowly and patiently: Smoking the beef is what gives it its distinctive smoky flavor. Smoke the beef at a low temperature (225-250 degrees Fahrenheit) for several hours, or until it reaches an internal temperature of 160 degrees Fahrenheit.
- Steam the beef before serving: Steaming the beef helps to tenderize it and make it easier to slice. Steam the beef for 30-45 minutes, or until it reaches an internal temperature of 180 degrees Fahrenheit.
- Serve the Montreal smoked meat sandwich on rye bread with mustard and pickles: This is the classic way to serve Montreal smoked meat. You can also add other toppings, such as coleslaw, onions, or tomatoes.
Conclusion:
Montreal smoked meat is a delicious and iconic Canadian dish. With its unique flavor and tender texture, it's no wonder that it's a favorite among locals and tourists alike. If you're looking for a new and exciting sandwich to try, be sure to give Montreal smoked meat a try. You won't be disappointed!
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