Montreal-style smoked meat, also known as Montreal smoked meat or smoked meat in Quebec, is a delectable kosher-style deli meat made by salting and curing beef brisket with a unique blend of spices. This mouthwatering delicacy has a rich history and is a beloved part of Montreal's culinary heritage.
The Preparation Process
The preparation of Montreal-style smoked meat involves a week-long process of allowing the brisket to absorb the flavors of spices such as cracked peppercorns, coriander, garlic, and mustard seeds. Unlike its counterpart, New York pastrami, Montreal smoked meat contains less sugar in its seasoning.
The choice of brisket for Montreal smoked meat gives it a distinct texture and flavor. While pastrami is commonly made with the fat-marbled navel/plate cut, Montreal smoked meat is made with variable-fat brisket. This results in a meat that is not fattier throughout but has a larger cap of fat and a stringier, more fibrous texture.
Once the brisket has absorbed the flavors, it is hot smoked to cook through and then steamed to perfection. The final result is a tender and flavorful meat that is truly unique to Montreal-style smoked meat.
The Origins of Montreal Smoked Meat
The exact origins of Montreal smoked meat are uncertain, but it is believed to have been introduced by Jewish immigrants from Romania or Eastern Europe. Several stories have emerged regarding its creation:
- Benjamin Kravitz, the founder of Bens De Luxe Delicatessen & Restaurant, is often credited with introducing Montreal smoked meat. He used a brisket-curing method he learned from Lithuanian farmers and started selling smoked meat sandwiches from his wife's fruit and candy store.
- Herman Rees Roth from New York may have created the first smoked meat sandwich in 1908, selling them from his deli, the British American Delicatessen Store.
- Itzak Rudman, an accomplished salami and smoked meat maker, is believed to have brought smoked meat to Montreal in 190
- Aaron Sanft, a butcher from Iași, Romania, likely made smoked meat in the Romanian style similar to pastrama.
Regardless of its exact origins, Montreal smoked meat has become an integral part of the city's culinary identity.
Serving Montreal Smoked Meat
Montreal smoked meat is typically served in the form of a light-rye bread sandwich accompanied by yellow mustard. The meat is always sliced by hand to maintain its form and prevent it from disintegrating. The sandwiches are often piled high with hand-sliced smoked meat, and customers can choose the amount of fat they prefer, ranging from lean to fatty cuts.
Additionally, the broken bits of smoked meat that result from slicing are commonly served with French fries, cheese curds, and gravy as smoked meat poutine. They can also be served over spaghetti with Bolognese sauce or as a topping on pizza.
Cultural Significance
Montreal smoked meat holds a special place in Montreal's cultural identity. It has been popular since the 19th century and is often associated with the city's Jewish community. Despite this, delis that serve smoked meat are seldom certified as kosher.
Montreal smoked meat has also made its way into various Quebec dishes, including the famous poutine. Its unique flavors and textures continue to captivate locals and visitors alike.
It is worth noting that Montreal smoked meat faced controversy in the past when the Quebec government passed the Charter of the French Language. The Office québécois de la langue française (OQLF) took action against delis that did not meet its labeling requirements. However, the ruling was eventually overturned, and smoked meat retained its name in both English and French.
Experience the Delight of Montreal Smoked Meat
If you find yourself in Montreal, don't miss the opportunity to indulge in the delightful flavors of Montreal-style smoked meat. Whether in a classic sandwich or as part of a unique poutine creation, this iconic delicacy is sure to satisfy your taste buds and leave you craving more.
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