**Canadian Smoked Meat: A Flavorful Journey from Montreal to Your Kitchen**
Indulge in the tantalizing flavors of Canadian smoked meat, a culinary treasure with roots in the vibrant city of Montreal. This savory dish, also known as Montreal smoked meat, has captivated taste buds for generations with its unique blend of spices and meticulous smoking process. In this comprehensive guide, we present three delectable recipes that capture the essence of this iconic dish. Embark on a culinary adventure as we explore the traditional, oven-baked, and slow-cooker methods of preparing Canadian smoked meat, ensuring you achieve tender, flavorful results every time. Discover the secrets behind this beloved dish and elevate your home cooking to new heights.
BREWBURGER'S - OLD FASHIONED (MONTREAL SMOKED MEAT)
Provided by Food Network
Categories main-dish
Time P2DT5h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
- Brine 2 days in the refrigerator.
- Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
- Place the meat in a smoker for 2 hours with maple wood chips.
- Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
- Remove from the oven, slice, and enjoy with rye bread and mustard.
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 manufacturers 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. The best cut for smoked meat is a brisket, which is a large, fatty cut of beef from the chest area. Look for a brisket that is well-marbled, as this will help it stay moist during the smoking process.
- Prepare the brisket properly. Before smoking the brisket, it is important to trim off any excess fat and silver skin. You should also score the meat, which will help it absorb the smoke and flavor.
- Use a good quality smoker. A good smoker will help you achieve a consistent smoke and flavor. If you are new to smoking, consider using a charcoal smoker, as they are relatively easy to use. Once you have more experience, you may want to try using a more advanced smoker, such as an electric smoker or a pellet smoker.
- Use the right wood chips. The type of wood chips you use will affect the flavor of the smoked meat. For a classic Canadian smoked meat flavor, use maple wood chips. You can also experiment with other types of wood chips, such as hickory, oak, or cherry.
- Smoke the brisket for a long time. Smoked meat is typically smoked for 12-14 hours, or until it reaches an internal temperature of 180 degrees Fahrenheit. The low and slow cooking process helps to break down the collagen in the meat, making it tender and flavorful.
- Let the smoked meat rest before slicing. Once the smoked meat is done cooking, let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Smoked meat is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it on a sandwich, in a wrap, or as a main course, smoked meat is sure to be a hit. With a little planning and effort, you can easily make your own smoked meat at home. So what are you waiting for? Give it a try today!
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