Carne Defumada ao Estilo de Montreal (Montreal-Style Smoked Meat)
Montreal-Style Smoked Meat Diga: mon-TREE-uhl style smoked meet
A carne defumada ao estilo de Montreal é um clássico amado de delicatessen canadense feito de peito de boi que é curado com uma mistura aromática de especiarias, depois defumado a quente e cozido no vapor até ficar derretidamente macio. Originária das delicatessens judaicas de Montreal no início do século XX, ela é tradicionalmente fatiada grossa, empilhada alta em pão de centeio e servida com mostarda amarela. O sabor é profundamente salgado, apimentado e almiscarado com um toque de doçura e defumação que a diferencia de outras carnes curadas.
Carne Defumada ao Estilo de Montreal (Montreal-Style Smoked Meat)
Montreal-Style Smoked Meat
Pronúncia mon-TREE-uhl style smoked meet
- Rende
- 8
- Preparação
- 30 min
- Cozimento
- 5 h
- Total
- 5 h 30 min
- Nível
- Médio
Também sem nozes e sem ovos.
Alergênicos: contém aipo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Curing Rub
Meat
Steaming
Modo de preparo
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 regionais
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 do cozinheiro
- 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.
Sirva com
Rye bread, yellow mustard, dill pickles, and a cold beer or cherry soda.
Antecipe e armazenamento
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.
