Montreal Smoked Meat Sandwich Recipes

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SMOKED MEAT SANDWICH



Smoked Meat Sandwich image

Provided by Food Network

Categories     main-dish

Time P7DT40m

Yield 1 sandwich, plus meat for 26 to 30 sandwiches

Number Of Ingredients 11

6 ounces thinly sliced Smoked Meat, recipe follows
1 ounce yellow mustard
2 slices light caraway rye bread
1 pickle spear
One 12- to 14-pound beef brisket
1/2 cup ground allspice
1/2 cup pickling salt
1/2 cup sugar
2 tablespoons garlic powder
2 tablespoons sodium nitrate
1 1/2 tablespoons ground cinnamon

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.

MONTREAL SMOKED MEAT SANDWICH



Montreal Smoked Meat Sandwich image

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

2 teaspoons peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon mustard powder
1 tablespoon celery seed
2 allspice berries
1 tablespoon smoked paprika
2 cloves garlic, minced
2 tablespoons brown sugar
1 1/2 tablespoons kosher salt
3 lbs beef brisket, with fat on
1 cup red wine
3 slices double smoked bacon
2 cups wood chips, such as apple,cherry or maple,soaked in water for 5 minutes

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.

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