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Mile End Smoked Meat

From SAVEUR Issue #153

As an ex-Quebecer living in New York City, I couldn't believe my ears when I heard that a Montreal-style delicatessen would be opening here of all places, the North American mecca for corned beef and pastrami. It takes a lot of chutzpah for a Canadian to introduce, and attempt to convert, devotees of the iconic New York deli sandwich to the comparatively obscure "smoked meat," a Montreal Jewish specialty of brisket that's been smoked, cured, and blanketed in a crunchy rub of salt and spice, then steamed, hand-sliced, and shingled onto mustard-moistened rye. Keep reading »

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