Eastern European Jewish migration to Montreal in the early 1900s — Romanian immigrants prominent among them — brought this cured-and-smoked beef tradition, a cousin to New York pastrami. Schwartz's Deli on Saint-Laurent has served it the same way since 1928.
Pepper-and-coriander-crusted slabs of brisket almost melt as you bite in; the yellow mustard cuts the rich fat with a sharp note of vinegar, leaving salt, spice, and a faint sweetness behind.
10-day cure breaks down proteins and infuses spices through; smoking adds depth; final steaming reverses the dehydration of smoking, leaving juicy texture.
Variations
Lean / medium / fatty cuts available — locals demand 'medium'. Smoked meat poutine is the upgrade with fries and curds.
On the Palate
Where Smoked Meat Sandwich sits in the Canadian flavor cloud
Ingredients
Serves 4How it's made
4 steps · 1 hour 30 min active + 15 days waiting
- 114400 min
Rub 2 kg beef brisket with 100 g salt + 30 g black pepper + 20 g coriander + 10 g pink salt; cure 10 days refrigerated.
Watch outRub the cure into every face of the brisket and press the pink salt in evenly — patchy coverage cures unevenly over the ten days and leaves grey, bland spots.
- 2240 min
Smoke at 110 °C for 4 hours.
- 3185 min
Steam 3 hours until fork-tender; slice 5 mm thick across the grain.
Watch outSteam until a fork slides in with no resistance and twists free — that final steam is what puts back the moisture the smoke pulled out.
- 45 min
Pile 200 g sliced meat on 2 slices fresh rye bread with yellow mustard; serve with pickle and fries.
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