Montreal Smoked Meat Sandwich Food
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.
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.
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