Montreal smoked meat
Few, if any, dishes can be credited with having put My city on the map as much as Montreal smoked meat. A signature style of preparing brisket by seasoning and brining it for as much as two weeks before smoking, steaming and stacking it up, it’s as iconic as it is seemingly simple. Fatty or lean, on rye bread with some mustard or a poutine, it’s a great dish — if not the greatest — to enjoy. Serving up smoked meat in a variety of ways, some opt to get it as a sandwich, scattered atop a plate of poutine or as a pizza. The brisket is dry-rubbed with a spice mix, aged, and smoked on-site — and the results are as tasty as ever. The smoked meat is wonderfully moist with peppery undertones. If you’re famished (and brave), try tackling the massive 10 ounce Famous Super Sandwich or the even more tremendous one-pound Big Bang Sandwich. Montreal smoked meat is some of the best, with a mélange of spices imparting a bold, peppery and garlicky flavor onto the brisket. Montreal is considered among the best, and it has garnered a loyal following for its thick, tender, and well-spiced slabs of smoked meat.
Birth of The Smoked Meat. https://www.youtube.com/watch?v=E3b9amOwIjM&t=638s
OPEN-FACED MONTREAL SMOKED MEAT SANDWICH
INGREDIENTS
4, 1-inch thick slices Rye Bread1/4 cup grainy Dijon mustard1 cup well-drained sauerkraut200 grams Montreal smoked meat150 grams Swiss cheese, grated
METHOD
Preheat the oven to 375 degrees F. Place the bread slices on a baking sheet. Spread the tops of the bread with mustard. Top the mustard with sauerkraut. Top the sauerkraut with meat. Top the meat with the cheese. Bake 10-12 minutes, or until heated through and golden on top.
Few, if any, dishes can be credited with having put My city on the map as much as Montreal smoked meat. A signature style of preparing brisket by seasoning and brining it for as much as two weeks before smoking, steaming and stacking it up, it’s as iconic as it is seemingly simple. Fatty or lean, on rye bread with some mustard or a poutine, it’s a great dish — if not the greatest — to enjoy. Serving up smoked meat in a variety of ways, some opt to get it as a sandwich, scattered atop a plate of poutine or as a pizza. The brisket is dry-rubbed with a spice mix, aged, and smoked on-site — and the results are as tasty as ever. The smoked meat is wonderfully moist with peppery undertones. If you’re famished (and brave), try tackling the massive 10 ounce Famous Super Sandwich or the even more tremendous one-pound Big Bang Sandwich. Montreal smoked meat is some of the best, with a mélange of spices imparting a bold, peppery and garlicky flavor onto the brisket. Montreal is considered among the best, and it has garnered a loyal following for its thick, tender, and well-spiced slabs of smoked meat.
Birth of The Smoked Meat.
https://www.youtube.com/watch?v=E3b9amOwIjM&t=638s
OPEN-FACED MONTREAL SMOKED MEAT SANDWICH
INGREDIENTS
4, 1-inch thick slices Rye Bread
1/4 cup grainy Dijon mustard
1 cup well-drained sauerkraut
200 grams Montreal smoked meat
150 grams Swiss cheese, grated
METHOD
Preheat the oven to 375 degrees F. Place the bread slices on a baking sheet. Spread the tops of the bread with mustard. Top the mustard with sauerkraut. Top the sauerkraut with meat. Top the meat with the cheese. Bake 10-12 minutes, or until heated through and golden on top.
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