Where it comes from
Romanian-Jewish migration to Montreal in the 1900s brought the pastrami-cousin form. Schwartz's Deli on Saint-Laurent has served it the same way since 1928.
On the plate
Pepper-and-coriander-crusted slabs of meat almost melting; the mustard cuts the rich fat with a bite of vinegar.
How it works
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
Ingredients
Serves 4How it's made
4 steps · Show ↓90 min active · 21600 min waiting
How it's made
4 steps · Show ↓- 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.
- 2240 min
Smoke at 110 °C for 4 hours.
- 3185 min
Steam 3 hours until fork-tender; slice 5 mm thick across the grain.
- 45 min
Pile 200 g sliced meat on 2 slices fresh rye bread with yellow mustard; serve with pickle and fries.
