Montreal-Style Smoked Meat Recipe

 Montreal-Style Smoked Meat Recipe

Montreal-style smoked meat is a beloved Canadian deli classic known for its flavorful and tender beef brisket. This mouthwatering dish is typically served on rye bread with mustard, making it a delightful sandwich option. While the traditional method involves smoking the meat for hours, this home-friendly recipe will help you achieve delicious results without the need for specialized equipment.

Ingredients (serves 4-6):

For the brine:

- 4 lbs beef brisket (whole packer cut, if possible)

- 4 cups water

- 1/2 cup kosher salt

- 1/4 cup cracked black pepper

- 1/4 cup granulated sugar

- 2 teaspoons Prague Powder #1 (pink curing salt)

- 2 cloves garlic, minced

- 1 teaspoon ground coriander

- 1 teaspoon ground mustard

- 1 teaspoon paprika

- 1/2 teaspoon ground cloves

- 1/2 teaspoon ground allspice

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon ground ginger

For cooking and serving:

- 4-6 slices rye bread

- Prepared yellow mustard

- Pickles (dill or half-sour), for serving

- Coleslaw, for serving (optional)

Instructions:

1. Prepare the brine:

In a large mixing bowl, combine the water, kosher salt, cracked black pepper, granulated sugar, Prague Powder #1, minced garlic, ground coriander, ground mustard, paprika, ground cloves, ground allspice, ground cinnamon, and ground ginger. Stir well until the salt and sugar dissolve completely.

2. Trim and submerge the brisket:

Trim excess fat from the beef brisket, leaving a thin layer for flavor. Place the brisket in a large, resealable plastic bag or a non-reactive container. Pour the brine mixture over the brisket, ensuring it is completely submerged. Seal the bag or cover the container and refrigerate for at least 5 days, ideally up to a week, flipping the brisket once or twice a day to ensure even brining.

3. Preheat and prepare for cooking:

Remove the brisket from the brine and rinse it thoroughly under cold water to remove excess salt. Pat the brisket dry with paper towels. Let it sit at room temperature for about 1 hour to take the chill off.

4. Smoking method:

While the traditional Montreal-style smoked meat is smoked for several hours, we'll use a stovetop method to achieve a similar flavor. Place a wire rack inside a large, deep skillet or a stockpot. Fill the pot with about an inch of water and bring it to a gentle simmer over medium-low heat.

5. Cook the brisket:

Place the brisket on the wire rack, ensuring it doesn't touch the water. Cover the pot with a lid, leaving a small gap for steam to escape. Let the brisket cook for about 2.5 to 3 hours, or until it's tender. Check the water level occasionally and add more water if necessary.

6. Rest and slice:

Once the brisket is cooked, remove it from the pot and let it rest for about 15 minutes. Slice the Montreal-style smoked meat across the grain into thin, deli-style slices.

7. Assemble the sandwiches:

Spread prepared yellow mustard generously on slices of rye bread. Pile the smoked meat slices on the bread to create a hearty sandwich. Serve with pickles and coleslaw on the side for a classic Montreal deli experience.

Enjoy your homemade Montreal-style smoked meat sandwich, and savor the rich, smoky flavors that make this dish an all-time favorite!