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Aufgeschnittenes Montreal Smoked Meat Sandwich auf dunklem Roggenbrot mit gelbem Senf, zartrosa Fleischscheiben sichtbar, daneben ein breites Rotweinglas mit tiefem Rubinrot und Cornichons auf rustikalem Holztisch

Montreal Smoked Meat Sandwich

Canada’s most famous sandwich: beef brisket marinated for days, smoked and steamed, sliced and served on dark rye bread with yellow mustard. Pair it with the 2015 Pillitteri Exclamation Merlot from Niagara-on-the-Lake—307 cases, 24 months in oak, with rich fruit and soft tannins that do exactly what a good wine should do with smoked meat: complement, not compete.
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Prep Time 30 minutes
Cook Time 5 hours
Curing (Salting) 3 days
Total Time 3 days 5 hours 30 minutes
Course Canadian, Sandwich
Cuisine Canadian, Comfort Food, Jewish-Canadian, Québécois
Servings 2 people
Calories 680 kcal

Equipment

  • 1 Großes Gefäß oder Zip-Beutel zum Einlegen
  • 1 Smoker oder Backofen mit Dampffunktion
  • 1 Großer Topf mit Dämpfeinsatz
  • 1 Scharfes Aufschnittmesser oder Aufschnittmaschine
  • 1 Fleischthermometer

Ingredients
  

FOR THE SPICE PASTE (RUB):

  • 2 tablespoon black pepper coarsely ground
  • 2 tablespoon of coriander seeds coarsely ground
  • 1 tablespoon of mustard seeds coarsely ground
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 tsp brown sugar
  • 2 teaspoon of salt

FOR THE BRINE:

  • 2 l Wasser
  • 80 g Nitrite curing salt from specialty stores
  • 50 g Sugar
  • 3 garlic cloves crushed
  • 2 bay leaves
  • 1 teaspoon of black peppercorns
  • 1 teaspoon of coriander seeds

FOR THE SANDWICH:

  • 1,5 kg Beef brisket Brisket, flat cut
  • 8 Slices of dark rye bread
  • 4 teaspoon of yellow mustard medium-hot

Instructions
 

PREPARATION (3–5 DAYS IN ADVANCE):

  • Bring the mixture to a boil until the salt and sugar have dissolved, then let it cool completely.
  • Place the beef brisket in a large container and pour cold brine over it—the meat must be completely covered.
  • Let it marinate in the refrigerator for 3–5 days, turning it daily.

SMOKING OR BAKING:

  • Remove the meat from the brine and pat it dry.
  • Rub the spice paste evenly on all sides, pressing firmly.
  • Smoking option: Smoke at 110–120 °C for 4–5 hours (using cherry or apple wood) until the internal temperature reaches 85–90 °C.
  • Oven instructions: Cook at 150 °C (top and bottom heat) in a covered roasting pan with a little water for 4–5 hours, until the internal temperature reaches 85–90 °C.

STEAMING (FINAL STEP – IMPORTANT):

  • Place the meat on a steaming rack and steam for 45–60 minutes.
  • This step makes the smoked meat tender, juicy, and authentic—don't skip it.

CUTTING AND SERVING:

  • Cut the meat against the grain into thin slices—as thin as possible.
  • Lightly toast the rye bread.
  • Spread mustard on both halves of the bread.
  • Arrange the smoked meat in a generous, loose layer—do not press it down.
  • Serve the Exclamation Merlot at 15–18 °C; open the bottle one hour beforehand.

SIDE DISHES:

  • Coleslaw with Apple Cider Vinegar Dressing
  • Cornichons or dill pickles
  • Steamed potatoes or French fries

Nutrition

Calories: 680kcalCarbohydrates: 28gProtein: 52gFat: 38g
Keyword Beef brisket, Canada, Canada Day Recipe, Canadian cuisine, Exclamation, Merlot, Montreal Smoked Meat, Niagara, Pillitteri, Rye Bread, Sandwich
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