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
- 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.
Hot Montreal Smoked Beef and Kraut Sandwiches
- 4 to 5 oz. Montreal Smoked Beef, thinly sliced
- 4 slices Swiss cheese
- 4 tablespoons butter
- 1 small onion, chopped
- 1cup sauerkraut, drained
- 8 slices Pumpernickel rye bread
- German-style mustard
- Dill pickles
Make The Sandwich
- Divide Montreal Smoked Beef into 4 portions. Top each with aslice of cheese; set aside.
- Heat tablespoons of the butter in a skillet. Add onin nd saute slowly until tender.
- Meanwhile, rinse the sauerkraut under cold water and squeeze dry.
- Add sauerkraut to the onion. Toss over high heat until heated through.
- Spread slices of rye bread with mustard
- Top 4 of the slices of bread with evenly diided portions of the kraut and onion mixture. Place Montreal Smoked Beef and cheese on top of the vegetables, cheese side up. top with second 4 slices of bread.
- Melt remaining butter in frying pan. Then saute sanwiches on boh sides until browned.
- Serve immediately garnished with spears of dill pickes
Egg Salad And Montreal Smoked Beef Sandwich
- Two slices bread-I favor Cracked Wheat.
- 1 egg made into egg salad (directions below)
- 6 thin slices Montreal Smoked Beef (cold)
- 4-6 Thin slices tomato
- Small handful? very thin sliced lettuce Iceberg
- Very thin sliced onion (optional, but I usually put it on, forgot, dum)
- Prepared Horseradish
- Mustard very little(forgot to put it on the bread, dum again)
- Another thing to add to the egg salad for this sandwich or just an egg salad sandwich is chopped olives. If you have never done this, the chopped olives you can buy in the little can are just awesome to me in the salad.
- I always order this sandwich at Delis. One Deli shop put it on as a daily special and it became the favorite daily special.
- This sandwich is based on the egg salad. Another combination is using roast beef.
Create The Sandwich
- Mayonnaise spread lightly but must be edge to edge, no dry spots.
- Small squirt of mustard, spread edge to edge, working the mustard into the mayo.
- Egg salad. Mash egg, add a little mayo, mustard, about 1/8 teaspoon of horseradish(optional), lightly salt and pepper. Mix.
- Spread the egg salad, edge to edge.
- Sprinkle a little pepper on the egg salad.
- Place Montreal Smoked Beef on egg salad but not in layers. Bunch it up as in side view. Layered is yucky, gives wrong chewing and taste sensations.
- Place thin sliced tomatoes on other piece of bread again trying to cover edge to edge.
- Sprinkle salt and pepper on the tomatoes, brings out the flavor.
- Place very thin shaved lettuce evenly on tomatoes. Don’t make a big pile in the center. I cut a head of Iceberg in half, then it is possible to shave very thin slices down the face of the lettuce. The thinner and finer is better. Leafs of lettuce don’t work, crunching through the leaf is wrong feeling when biting into this sandwich.
- If using onion, place broken up very thin sliced rings on lettuce.
- Turn the egg and pastrami side onto the lettuce and tomato to complete the sandwich.
Montreal Smoked Beef Sub Sandwich
- Half a Bag of Coleslaw
- Jar of Coleslaw Dressing
- 1-2 pounds of Montreal Smoked Beef (Depending on how much you want per sandwich)
- 8 slices of Swiss Cheese (or unless you like it extra cheesy)
- Heinz Spicy Brown Mustard (Yellow or Dijon Mustard works good too)
- 4 Sub Buns
Put The Sub Together
- Mix coleslaw and dressing (your desired dressing amount) and set aside.
- Put Pastrami in the Microwave 45 seconds (or you can steam it).
- Cut Sub Buns in half.
- Butter the Buns and cook on frying pan until Crispy and Golden (I put a top on the pan, gets the bun thoroughly warm). Put cheese on once they are just about done.
- Put the Montreal Smoked Beef on.
- Add Spicy Brown Mustard to the the top bun.
- Side with a pickle and some potato chips, enjoy.