Is corned beef the same as smoked meat? Where can I buy a seasoned vacuum packed brisket for corned beef? O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Newsletter Shop Help Center. I haven't seen any definitive answer here, or in other threads, about what makes Montreal smoked meat so distinctive. Traditionally pastrami uses the plate cut, while Montreal smoked meat uses the brisket cut although some pastrami is made with brisket. I have a feeling corned beef could be slightly different in different parts of the world just a guess.
Originally the question didn't come from me a friend asked me. Until now, I hadn't sought out corned beef in Montreal. Now I'm curious what's available here. As I said originally, the corned beef at Snowdon Deli is pretty good.
I haven't had it anywhere else. It's a matter of taste which is better. I've heard some people say pastrami is better, while I've heard some other people say smoked meat is better from the people who have tried the best of both. However many people in Montreal diss pastrami.
They both have Eastern European origins. I went to Snowdon Deli yesterday, to try their corned beef. I found it very good. It's not as heavily spiced as their old fashioned smoked meat. Otherwise to me, their corned beef tasted similiar to smoked meat.
Can be found in most pubs,but on a cold windy day,its the best comfort food you can never beat! Just to add another note to the topic,do you think that Schwartz's smokes their briskets,thus giving it the name Smoked Meat?
Perhaps it was years ago,but I think thay have since changed. Doesn't matter,its good whatever they call it. Feel free to speak for Toronto but you're way off base describing Montrealers thusly. Inferiority complex? No way. First off, Montreal bagels are demonstrably superior to NY's, not to mention Toronto's also-rans. I say this is someone who grew up eating NY-style bagels and who still eats them whenever I'm in the vicinity.
Yeah, you can claim they're different animals and each is good in its own way, and you'd be right. But forced to choose only one for the proverbial desert island, a majority — probably a vast majority — of foodies would opt for Montreal's finest.
But, hey, don't take my word for it. Next time you're at the St-Viateur bagel factory, spend a few minutes perusing the wall of newspaper and magazine clippings: food critics from the world over well, OK, the Eastern Seaboard over agree on the superiority of the product.
Heck, some of them even wax poetic about the Old World connection, the wood-fired oven, the irregular shape, the crumb, the perfect dosing of honey and seed. And name me one NYC or Toronto bagel shop that has a novel named after it. I'd also bet that most Montrealers don't feel an inferiority complex in the smoked meat vs.
In fact, I doubt the majority of native smoked meat eaters — francophones, you know — have knowingly eaten pastrami. And those who have tend to prefer the taste they grew up with, hence the dissing. Personally, I think both pastrami and smoked meat are a waste of good brisket. And, by the way, I've never heard any Montrealer claim that our deli scene, even in its heyday, begins to approach the New York standard.
And, yeah, a little smug, too. According to legend, Montreal smoked meat was created by Ben's Delicatessen in Not sure if it's totally accurate. Corned beef in Montreal is not as commonly ordered and available as smoked meat. South shore Laval, etc I cannot even be sure were they sell corned beef. I think The Main might serve it. As for pastrami, as a Montrealer the Pastrami I have seen is near me is bland salty bags of water. Always from crayovaced water filled brine injector junk.
In Montreal like most smoked meat but worse. This does of course not include any NY deli, I have not been. Corned beef is a broad topic because many maritime communities, Newfoundland, Caribbean countries have their own version. But we are most likely thinking of the corned beef that is seasoned like smoked meat but not smoked. My preference is smoked meat the natural stuff that is not found every where. I make corned beef at home. I definitely like to use the brisket.
The name of the cut that they use in NY can be confusing because different regions use different names for the same cut. For brisket People differentiate between the 2 muscles in a brisket. You need both, one for the lean and one for the fat. With over 70 years under their belt, Snowdon Deli serves some of the best smoked meat in Montreal. Expect to enjoy tender smoked beef slices, cooked to perfection with rye bread, mustard and a pickle. Their specialty is their club roll which features their smoked meat alongside slices of different types of meats.
Located east of the city in the Rosemont—La Petite-Patrie neighbourhood, Beaubien Deli is an old school diner serves up some great breakfast and mean smoked meat. Expect a full menu of options including pizzas, salads, subs, BBQ chicken and steaks.
They have a full menu of options, which features different ways to enjoy their signature smoked meat. Having multiple locations across Montreal makes it easy for you to get grab a bite to eat no matter where you are.
Enjoy traditional diner menu served alongside their signature Montreal smoked meat sandwich. Get ready to dive into some delicious Canadian foods in Montreal, ranging from poutine to bagels across the city. View this post on Instagram. Where to find the best smoked meat in Montreal Looking for the place to find the Montreal smoked meat? Snowdon Deli With over 70 years under their belt, Snowdon Deli serves some of the best smoked meat in Montreal.
Beaubien Deli Located east of the city in the Rosemont—La Petite-Patrie neighbourhood, Beaubien Deli is an old school diner serves up some great breakfast and mean smoked meat.
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