Lunches
Montreal Smoked Meat Sandwich
Ingredients
- - 1kg (2.2 lb) beef brisket, cured and smoked (store-bought or home-cured)
- - 8 slices rye bread
- - 60ml (4 tbsp) yellow mustard
- - Dill pickles, to serve
- - Coarsely cracked black pepper, to taste
Method
- If starting from a whole smoked brisket, steam it over simmering water for 2-3 hours until very tender, keeping it wrapped in foil to retain moisture.
- Remove the brisket and let it rest for 5 minutes.
- Using a sharp knife, hand-carve the brisket across the grain into thin slices, about 3mm thick.
- Pile 150-200g of hot smoked meat onto rye bread spread generously with yellow mustard.
- Season with a little extra cracked black pepper, close the sandwich with a second slice of rye, and cut in half.
- Serve immediately with a dill pickle spear on the side.
Introduction: Brought to Montreal by Jewish immigrants from Eastern Europe in the early 20th century, smoked meat is a beef brisket cured with spices, smoked, then steamed and hand-carved.
Cultural Background: Brought to Montreal by Jewish immigrants from Eastern Europe in the early 20th century, smoked meat is a beef brisket cured with spices, smoked, then steamed and hand-carved. Legendary delis such as Schwartz's have made it a defining dish of Montreal's food culture, distinct from New York pastrami in its spicing and steaming method.
Tips: Always carve smoked meat across the grain – this is the single most important step for a tender sandwich. Keep the meat steaming hot until the moment of carving.
Variations: Some delis offer a 'medium fat' or 'lean' cut – ask for medium fat for the most traditional texture and flavour. A double-smoked meat sandwich piles the meat even higher. No authentic vegetarian version exists for this cured-beef dish.
Storage: Cooked smoked meat keeps refrigerated, tightly wrapped, for up to 4 days, or frozen for up to 2 months.
Reheating: Reheat by steaming for 15-20 minutes until piping hot; avoid microwaving, which dries the meat out.
Nutrition: Per sandwich: approx. 520 kcal, 38g protein, 34g carbohydrate, 25g fat, 3g fibre, 1680mg sodium.
FAQs:
Q: How is Montreal smoked meat different from pastrami?
A: Smoked meat uses a different spice blend (heavier on black pepper and coriander) and is typically steamed rather than boiled before serving.
Q: Can I buy smoked meat ready-made?
A: Yes, most Canadian supermarkets and delis sell pre-smoked brisket that just needs steaming to reheat.