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Fluffy Buttermilk Pancakes
Source: Cuisine maison
25 min4350 kcal
Végétarien
Montreal Smoked Meat
Brisket cured for a week in salt and pickling spice, crusted with cracked pepper and coriander, smoked, then steamed for three hours until a slice bends over the knife — piled on rye with mustard.
Source
Recette de Montreal delis and bakeries · 🏺 Traditionnel · Eastern European Jewish immigrants arriving around 1900 with a bagel and a brisket, and a city that has argued about both ever since.
Montreal Jewish · deli counter — An ownerless traditional dish, so no cook is credited. The cited article confirms the kosher-style cured and smoked brisket, the Montreal origin among Eastern European Jewish immigrants and the rye-and-mustard sandwich. Quantities, the curing-salt safety note and the timings are this book's own. Note that this recipe is not tagged kosher: home preparation cannot meet kosher certification.
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⏱ 11000 min🍽 10 portions🔥 620 kcal🇨🇦 Canada🌶️
Sans produits laitiersSans fruits à coque
Étapes
Mix the coarse salt, curing salt, sugar, half the coriander and pepper, the mustard seeds and bay into a cure and rub it all over the brisket.
Seal it in a bag or a covered tub and refrigerate 7 days, turning it over every day.
💡 Turn it daily without fail. The cure pools at the bottom and an unturned brisket comes out salty on one face and under-cured on the other.
Rinse it thoroughly and soak it in cold water for 4 hours, changing the water twice.
Pat it dry and press the remaining cracked coriander, pepper and garlic powder onto every surface in a thick crust.
Smoke at 110°C for 6 hours, or roast covered at 110°C with a tray of soaked wood chips underneath.
Steam it over water for 3 hours until a skewer goes in with no resistance. Slice across the grain, 5 mm thick, and pile it on rye with mustard.
💡 The steaming is what makes it Montreal rather than Texas barbecue. Three hours of steam is what turns smoked brisket into something you can fold.
💡 Astuces
- Order it medium-fat in Montreal. Lean is dry and fatty is too rich; the middle cut is what the deli counters exist to argue about.
- It is close to pastrami but not the same — the cure carries more coriander and less sugar, and the meat is steamed rather than boiled.
- Nine days from start to sandwich. This is a project, and the seven-day cure cannot be shortened.
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