Reuben Vs Montreal Smoked Meat: A Detailed Review
What To Know
- The combination proved an instant hit, and the Reuben has since become a beloved deli staple throughout the United States.
- Inspired by the traditional Eastern European practice of smoking brisket, Jewish butchers in Montreal developed a unique recipe that blended spices, herbs, and a special curing process.
- A whole brisket is trimmed of fat and seasoned with a secret blend of spices.
When it comes to classic deli meats, two titans stand tall: the Reuben and the Montreal smoked meat. Both boasting a loyal following and distinct flavor profiles, these culinary heavyweights have sparked countless debates over which reigns supreme. In this comprehensive guide, we delve into the intricate world of Reuben vs. Montreal smoked meat, exploring their origins, preparation methods, taste profiles, and the passionate rivalry that surrounds them.
Origins and History
Reuben
The Reuben’s roots can be traced back to Omaha, Nebraska, in the early 20th century. According to legend, the sandwich was created by Reuben Kulakofsky, a grocer who experimented with leftover corned beef, Swiss cheese, and sauerkraut on rye bread. The combination proved an instant hit, and the Reuben has since become a beloved deli staple throughout the United States.
Montreal Smoked Meat
Montreal smoked meat emerged in the Jewish immigrant community of Montreal, Canada, in the late 19th century. Inspired by the traditional Eastern European practice of smoking brisket, Jewish butchers in Montreal developed a unique recipe that blended spices, herbs, and a special curing process. The resulting meat became synonymous with the city and is now an iconic Canadian delicacy.
Preparation Methods
Reuben
Preparing a Reuben involves several key steps:
- Corned beef: The brisket is brined in a mixture of salt, water, and spices for several days.
- Sauerkraut: Cabbage is fermented in a salt brine to create the tangy sauerkraut.
- Swiss cheese: Thin slices of Swiss cheese are used.
- Rye bread: The bread is typically grilled or toasted.
- Assembly: The corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing are layered on the rye bread.
Montreal Smoked Meat
Montreal smoked meat has a more elaborate preparation process:
- Brisket: A whole brisket is trimmed of fat and seasoned with a secret blend of spices.
- Curing: The brisket is dry-cured for several days in a mixture of salt, brown sugar, and spices.
- Smoking: The brisket is smoked over hardwood chips for several hours until it reaches an internal temperature of 170°F.
- Steaming: After smoking, the brisket is steamed for an additional hour to tenderize it further.
- Slicing: The brisket is thinly sliced against the grain.
Taste Profile
Reuben
The Reuben offers a symphony of flavors:
- Salty: The corned beef and sauerkraut contribute a pronounced saltiness.
- Tangy: The sauerkraut adds a sour and tangy note.
- Sweet: The Thousand Island dressing provides a subtle sweetness.
- Rich: The Swiss cheese adds a creamy richness.
- Savory: The rye bread adds a hearty and slightly nutty flavor.
Montreal Smoked Meat
Montreal smoked meat has a distinct and complex taste:
- Smoky: The smoking process imparts a deep and smoky flavor.
- Spicy: The blend of spices used in the curing process adds a subtle heat.
- Salty: The curing process also adds a moderate level of saltiness.
- Tender: The steaming process results in exceptionally tender meat.
- Juicy: The brisket retains its natural juices, resulting in a juicy and flavorful experience.
The Rivalry
The debate between Reuben and Montreal smoked meat is a passionate one, with each side fiercely defending its favorite. Reuben enthusiasts extol its classic combination of flavors and satisfying texture, while Montreal smoked meat aficionados rave about its smoky depth and tender juiciness. Ultimately, the choice between these two culinary titans is a matter of personal preference.
Which Is Healthier?
Both Reuben and Montreal smoked meat are high in calories and fat, so they should be consumed in moderation. However, Montreal smoked meat may have a slight edge in terms of healthiness:
- Lower sodium: Due to its dry-curing process, Montreal smoked meat generally contains less sodium than corned beef.
- Higher protein: Montreal smoked meat is a leaner cut of meat and therefore provides more protein per serving.
Where to Find the Best
Reuben
- Katz’s Delicatessen, New York City
- Manny’s Delicatessen, Chicago
- Langer’s Delicatessen-Restaurant, Los Angeles
Montreal Smoked Meat
- Schwartz’s Deli, Montreal
- Reuben’s Delicatessen, Montreal
- Lester’s Deli, Toronto
Summary: A Matter of Personal Taste
The Reuben and Montreal smoked meat are two extraordinary culinary creations that have captured the hearts and taste buds of countless deli lovers. While they share some similarities, their distinct origins, preparation methods, taste profiles, and loyal followings make them unique and beloved in their own right. Ultimately, the choice between these two titans is a matter of personal taste, and both deserve a place in the pantheon of great deli meats.
Quick Answers to Your FAQs
Q: Is Reuben and Montreal smoked meat the same thing?
A: No, they are two distinct types of deli meat with different origins, preparation methods, and taste profiles.
Q: Which is more popular, Reuben or Montreal smoked meat?
A: Both Reuben and Montreal smoked meat have a loyal following, but Reuben is generally more popular in the United States, while Montreal smoked meat is more popular in Canada.
Q: Can I make Reuben and Montreal smoked meat at home?
A: Yes, but it is a time-consuming process. You can find recipes and instructions online.
Q: What are some other popular deli meats?
A: Pastrami, salami, ham, turkey, and roast beef are all popular deli meats.
Q: What are the best sides to serve with Reuben or Montreal smoked meat?
A: Popular sides include coleslaw, potato salad, french fries, and pickles.
