Beef brisket is a popular cut of meat that is beloved by many around the world. It’s a versatile cut that can be cooked in a variety of ways, from slow-smoking to pot-roasting.
But have you ever wondered what beef brisket is called in Canada? The answer may surprise you!
In this article, we’ll explore the different names and variations of beef brisket, including its unique place in Canadian cuisine.
So sit back, relax, and get ready to learn all about this delicious cut of meat.
What Is Beef Brisket Called In Canada?
In Canada, beef brisket is simply called “brisket.” However, it’s important to note that the Canadian version of brisket is slightly different from the American version.
In Canadian butchery, brisket is made up of parts of both the American brisket and navel. When combined, these two parts are called “whole brisket.” This means that if you order fatty, medium, or lean smoked meat at a Canadian deli, you’ll receive a sandwich with varying amounts of meat from each portion of the whole brisket.
Montreal-style smoked meat, which is made from brisket, is stringier and softer than American-style pastrami, which is made from navel and has a denser texture. While navel and brisket were once some of the cheapest cuts on a cow, their prices have risen in recent years.
What Is Beef Brisket?
Beef brisket is a primal cut of beef that comes from the front part of the cow, specifically the breast or lower chest area. It is a large, tough and fibrous piece of meat that contains a lot of connective tissue, collagen, and fat. The brisket muscles support about 60% of the cow’s weight, which explains why it has such a high amount of connective tissue. This makes brisket an ideal cut for low-and-slow cooking methods that allow the connective tissue to convert into delicious gelatin.
A full brisket is made up of two sections: the flat or first cut, which is leaner, and the point or second cut, which is more marbled with fat. The flat brisket is often used for corned beef or in pho, while the point brisket is the classic cut used in barbecue. However, no matter which cut you choose, all brisket needs to be cooked low and slow to become tender and flavorful.
Brisket is a popular meat for smoking and barbecuing, but it can also be used in other dishes like corned beef and pastrami. In Canada, brisket is simply called “brisket,” but it’s important to note that the Canadian version of brisket is slightly different from the American version as it is made up of parts of both the American brisket and navel. When combined, these two parts are called “whole brisket.”
Beef Brisket In Different Cuisines
Beef brisket is a versatile cut of meat that can be found in various cuisines around the world. In the United States, brisket is often associated with barbecue and is typically smoked low and slow until it’s tender and flavorful. However, in other countries, brisket is prepared in different ways.
In Mexican cuisine, brisket is often used as the main ingredient in barbacoa, a dish that involves slow-cooking the meat in a pit or oven until it’s tender enough to be shredded. Barbacoa is traditionally served with tortillas, salsa, and other toppings.
In Jewish cuisine, brisket is a popular dish for holidays and special occasions. It’s typically braised in a flavorful liquid until it’s tender and served with vegetables or potatoes. Some Jewish recipes also call for adding sweet ingredients like honey or brown sugar to the braising liquid.
In Chinese cuisine, brisket is often used in soups and stews. One popular dish is beef brisket noodle soup, which features tender beef brisket simmered in a rich broth with noodles and vegetables.
In Italian cuisine, brisket is sometimes used in braised dishes like osso buco or pot roast. These dishes involve slow-cooking the meat in a flavorful liquid until it’s tender enough to be easily shredded with a fork.
No matter how it’s prepared, beef brisket is a delicious and hearty cut of meat that can be enjoyed in a variety of cuisines around the world.
Beef Brisket In Canadian Cuisine
Beef brisket is a popular ingredient in Canadian cuisine, particularly in dishes that are slow-cooked and hearty. One classic Canadian dish that features beef brisket is the Montreal-style smoked meat sandwich. This sandwich is made with thinly sliced, spiced, and smoked brisket piled high on rye bread with mustard and pickles. It’s a beloved dish in Canada, especially in the province of Quebec.
Another popular Canadian dish that features beef brisket is beef stew. This dish is typically made with chunks of beef brisket that are slow-cooked with vegetables like carrots, onions, and potatoes in a rich broth. It’s a comforting and satisfying meal that’s perfect for cold winter days.
In recent years, Canadian chefs have also been experimenting with new ways to prepare beef brisket. Some have incorporated it into fusion dishes that combine traditional Canadian ingredients with flavors from other cultures. For example, some chefs have created Korean-style beef brisket tacos or Chinese-style beef brisket noodle soup.
Other Canadian Variations Of Beef Brisket
Aside from Montreal-style smoked meat, there are other Canadian variations of beef brisket that are worth mentioning. One of these is Alberta-style beef brisket, which is slow-cooked in a smoker with hickory wood and seasoned with a dry rub made of paprika, garlic, and other spices. This results in tender and flavorful meat that’s perfect for sandwiches or as a main course.
Another Canadian variation is the classic beef brisket, which is often braised in a mixture of wine, broth, and vegetables until it’s fork-tender. This method of cooking allows the meat to absorb all the flavors of the braising liquid, resulting in a rich and savory dish that’s perfect for cold winter nights.
Lastly, there’s the famous “Montreal-style” smoked meat. As mentioned earlier, this type of beef brisket is cured with spices and smoked before being steamed to completion. It’s typically served on rye bread with mustard and accompanied by a dill pickle on the side.
How To Cook Beef Brisket Like A Canadian Pro
If you want to cook beef brisket like a Canadian pro, there are a few things you should keep in mind. First, it’s important to choose the right seasoning for your brisket. Many Canadians prefer using Montreal Steak Spice to add flavor to their brisket. When coating your brisket with Montreal Steak Spice, make sure to omit the salt since the seasoning already contains salt.
Next, when smoking your brisket, it’s recommended to use applewood or maple wood chips at a temperature of 225°F (107°C). It’s important to smoke your brisket until it reaches an internal temperature of 165°F (74°C), which should take about 7-8 hours.
If you’re cooking the brisket in an oven, preheat it to 350°F (177°C) and season the brisket on both sides with salt and pepper. Lightly dust the brisket with flour and sear it on both sides until crusty brown areas appear on the surface, then transfer it to a platter. Next, cook the onions until they are softened and golden brown before returning the brisket and any accumulated juices to the pot. Spread tomato paste evenly over the brisket and scatter garlic and carrots around the edges of the pot. Cover tightly with aluminum foil or a lid and cook for 1 1/2 hours.
Finally, when slicing your brisket, make sure to cut it across the grain into approximately 1/8 – 1/4-inch-thick slices. Overlapping the slices at an angle will help create a visually appealing presentation that resembles the original unsliced brisket leaning slightly backward.
By following these tips and tricks, you’ll be able to cook beef brisket like a Canadian pro and impress your friends and family with perfectly smoked, sizzling, and succulent brisket.
