The second difference is spices used for rubbing.
So when a waiter in Canadian deli comes and asks you whether you want your meat fatty or lean, it means depending on your choice, you’ll receive a sandwich with varying amounts of meat from each portion of the whole brisket. “In Canadian butchery, the cut called brisket comprises parts of the American brisket and navel (combined the two parts are called “whole brisket.”)” American-style pastrami is more marbled with fat and has a denser texture.” not fattier throughout the cut, but it has a larger cap of fat, and it has a stringier texture, more fibrous. So it’s a little bit denser, a lot fattier, and it’s less stringy… Smoked meat made from brisket can be stringier and a lot softer if it’s steamed right. “Pastrami in the United States is almost always made with navel, a cut similar to belly, or what you would make bacon out of on a pig.
Pastrami is generally made of navel part of beef, while smoked meat is made of brisket.īen Jay of Serious Eats in his article “What’s the Difference Between Pastrami and Montreal Smoked Meat?” quotes David Sax, the Toronto-based food journalist: The first difference and, probably, the most important one, is the cut of meat. When ordering a sandwich you can choose whether to have your smoked meat fatty or lean. We munch on pickles and french fries while waiting for sandwich to arrive.
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Pickles here are not a free appetizer like at Katz’s (point to Katz’s), but they are available and they are very good (point to Schwartz’s). Same branded paper placemats on the tables. Munching on French fries and pickles while waiting for the sandwich to arrive. They, too, were comparing Schwartz’s Deli to Katz’s. My husband and I made our way through the narrow pass between tables and the counter and sat down next to a group of teenagers. Newspapers and pictures of celebrities pasted on the walls a long counter on the right, tables on the left and people, who have nothing in common but desire to try the legendary sandwich, sharing one table. When I walked inside Montreal’s Schwartz’s Deli I couldn’t help but compare it to iconic Katz’s Deli in New York. But I can vouch it’s a simple, straight forward, and honestly good sandwich. I happened to visit Montreal in winter, and Schwartz’s smoked meat sandwich made for a satisfying meal! Is it the best in the city? I wouldn’t be able to say since it’s the only one I’ve tried. One of Montreal’s iconic restaurants, running since 1928 and selling 20 000 lb of smoked meat weekly, is definitely worth a visit. Besides, if Anthony Bourdain says: “You can’t not do this when you come to Montreal”, then you go and do it. End of discussion. Some people say: “Oh, this place is so touristic”, “They have nothing to offer but their fame”, or “There are places that make smoked meat sandwich better”. I say: go there, try it, and decide for yourself.
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