Carne ahumada al estilo de Montreal (Montreal-Style Smoked Meat)
Montreal-Style Smoked Meat Dilo: mon-TREE-uhl style smoked meet
La carne ahumada al estilo de Montreal es un clásico adorado de las delicatessen canadienses hecho con pechuga de res que se cura con una aromática mezcla de especias, luego se ahúma en caliente y se cuece al vapor hasta que quede tierna y se deshaga. Originaria de las delicatessen judías de Montreal a principios del siglo XX, tradicionalmente se corta en rebanadas gruesas, se apila alta sobre pan de centeno y se sirve con mostaza amarilla. El sabor es profundamente sabroso, con pimienta, ajo, un toque de dulzor y humo que la distingue de otras carnes curadas.
Carne ahumada al estilo de Montreal (Montreal-Style Smoked Meat)
Montreal-Style Smoked Meat
Se pronuncia mon-TREE-uhl style smoked meet
- Raciones
- 8
- Preparación
- 30 min
- Cocción
- 5 h
- Total
- 5 h 30 min
- Nivel
- Medio
También sin frutos secos y sin huevo.
Alérgenos: contiene apio. Revisa las etiquetas de los ingredientes envasados.
Ingredientes
Las cantidades están ajustadas. Los tiempos de cocción y tamaños de sartén permanecen iguales.
Curing Rub
Meat
Steaming
Preparación
Combine all curing rub ingredients in a bowl. Rub the mixture generously and evenly over all sides of the brisket. Place in a large zip-top bag or non-reactive container and refrigerate for 5–7 days, turning once daily.
After curing, rinse the brisket thoroughly under cold running water for several minutes to remove excess salt. Pat completely dry with paper towels.
If desired, brush the brisket lightly with liquid smoke. Prepare a smoker for 225°F (107°C) using hickory, oak, or maple wood. Smoke the brisket fat-side up for 3–4 hours until a deep mahogany bark forms.
Preheat oven to 275°F (135°C). Place the smoked brisket on a large sheet of heavy-duty foil. Add 2 cups (480 ml) water or broth around the meat, then tightly seal the foil packet.
Bake the foil-wrapped brisket for 2–2.5 hours until the internal temperature reaches 195–205°F (90–96°C) and a fork slides in with little resistance.
Remove from oven and let the meat rest inside the foil for 30 minutes. Carefully open the packet, reserving any juices.
Slice the smoked meat against the grain about 1/8 inch (3 mm) thick for sandwiches or thicker for plates. Spoon reserved juices over the slices.
Serve immediately on fresh rye bread with plenty of yellow mustard.
Variantes regionales
Some Montreal delis steam the meat a second time after smoking for extra juiciness. Modern home cooks sometimes finish the brisket in a slow cooker on low for the final 2 hours instead of the oven.
Notas del cocinero
- The long cure is essential for flavor and tenderness; do not shorten it.
- If you do not have a smoker, the liquid smoke and low oven method still produces excellent results.
- Slice only what you need; the whole piece keeps better unsliced.
Servir con
Rye bread, yellow mustard, dill pickles, and a cold beer or cherry soda.
Preparación anticipada y conservación
The cured and smoked brisket can be refrigerated up to 5 days or frozen. Reheat gently in a steamer or 300°F (150°C) oven wrapped in foil with a splash of water.
