Montreal Smoked Meat Brisket
85% authentic · Canadian (Quebecois)
A distinctively spiced and cured brisket, traditionally steamed and served thinly sliced on rye bread. This version captures the essence of Montreal's iconic deli meat.
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Ingredients
- Beef brisket1 (3 lb)
- WaterFor steaming
- Montreal steak spice blend1/4 cup
- Kosher salt2 tablespoons
- Brown sugar1 tablespoon
- Black peppercorns1 tablespoon
- Coriander seeds1 tablespoon
- Dill seeds1 teaspoon
Steps
- 1
For the cure (optional, for authentic flavor): Mix salt, brown sugar, peppercorns, coriander, and dill seeds. Rub generously onto the brisket. Cure in the refrigerator for 3-5 days, flipping daily.
- 2
If not curing, generously coat the brisket with Montreal steak spice blend.
- 3
Rinse the brisket thoroughly if cured, then pat dry. If not cured, pat dry.
- 4
Place the brisket in a steaming basket over a pot of simmering water. Ensure the water does not touch the meat.
- 5
Cover and steam for 4-6 hours, or until the internal temperature reaches 195-200°F (90-93°C) and the meat is very tender. Add more water to the pot as needed.
- 6
Remove the brisket from the steamer and let it rest for 30 minutes before slicing thinly against the grain.
- 7
Serve piled high on rye bread with mustard.
