Foods Recipes

Montreal smoked meat or simply smoked meat in Montreal  is a variety of kosher-style deli meat creation crafted by salting and curing beef brisket by means of spices. The  brisket is allowed to absorbed the flavors of the spices over a week and is subsequently hot smoked to cook them all the way through and finally, steamed to completion.

Even though their preparation may be alike, compared to the seasoning of   New York Pastrami, Montreal smoked meats are cured with more cracked peppercorns and pungent spices like coriander and with less sugar. The meat is commonly served in the form of a rye bread sandwich generously spread with mustard. While some  Montreal smoked meat is brine cured similar to corned beef with spices applied later, a lot of smoked meat businesses prefer dry-curing with salt and spices.

Montreal Smoked Beef Sandwiches with Pickled Cabbage

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons vegetable oil
• 1 8-ounce package shredded green cabbage (about 3 cups)
• 1 cup thinly sliced onion
• 2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet
• 1 teaspoon celery seeds
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 8 slices rye bread
• 4 ounces sliced sharp white cheddar cheese
• 12 ounces thinly sliced corned beef

Create The Sandwich

• Whisk mayonnaise and Dijon mustard in small bowl. Set aside.
• Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
• Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice.
• Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.

Montreal Smoked Beef Reuben Sandwich

• 2 slices rye bread or pumpernickel
• 2 teaspoons butter, at room temperature
• 2 tablespoons Reuben’s Russian Dressing
• 1/4 cup well-drained, fresh-style sauerkraut
• 2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
• 1/4 pound thinly sliced Montreal Smoked Beef

Make The Sandwich

• Butter each slice of bread evenly to the edges on one side.
• Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you’ll grill it in.
• Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
• Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
• Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
• Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
• Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
• Serve immediately.

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