|Place of origin||Canada|
|Region or state||Montreal, Quebec|
|Created by||Disputed - various Jewish delis in the city|
|Main ingredients||Smoked meat, mustard, and rye bread|
|French Canadian cuisine|
|Part of a series on|
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: smoked-meat; sometimes viande fumée or even bœuf mariné: Literally “marinated beef”) is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, is then hot smoked to cook through, and finally is steamed to completion. This is a variation on corned beef and is similar to pastrami.
Although the preparation method may be similar to New York pastrami, Montreal smoked meat is cured in seasoning with more cracked peppercorns and savoury flavourings, such as coriander, garlic, and mustard seeds, and significantly less sugar.[better source needed] The recipe for Montreal steak seasoning is based on the seasoning mixture for Montreal smoked meat.
Montreal smoked meat is made with variable-fat brisket, whereas pastrami is more commonly made with the fat-marbled navel/plate cut. Montreal smoked meat is typically served in the form of a light-rye bread sandwich accompanied with yellow mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.
The origins of Montreal smoked meat are uncertain and likely unresolvable. Many have laid claims to the creation or introduction of smoked meat into Montreal. Regardless, all of these stories indicate the creators are of the Jewish Diaspora from Romania or Eastern Europe:
Warm Montreal smoked meat is always sliced by hand to maintain its form, since doing so with a meat slicer would cause the tender meat to disintegrate. Whole briskets are kept steaming and sliced up on demand when ordered in the restaurant to maintain its temperature.
Even when hand-cut, Montreal smoked meat produces a considerable amount of broken bits when sliced. These pieces are gathered together and commonly served with French fries, cheese curds, and gravy as smoked meat poutine or served over spaghetti with Bolognese sauce or even pizza.
Montreal-style smoked meat sandwiches are typically built with seedless, light rye bread, and piled with hand-sliced smoked meat about 5 cm (2 in) high with yellow prepared mustard. The customer can specify the amount of fat in the smoked meat:
Montreal smoked meat is offered in many diners and fast food restaurant chains in Montreal, the rest of Quebec, and the rest of Canada. Along with bagels, smoked meat has been popular in Montreal since the 19th century and is identified as emblematic of the city's cuisine. Despite the food's origins in, and association with, Montreal's Jewish community and, contrary to what is sometimes asserted, delis are seldom certified as kosher.
Montreal writer Mordecai Richler, in his novel Barney's Version, sardonically described the spices used in the smoked meat at Schwartz's deli as a "maddening aphrodisiac" to be bottled and copyrighted as "Nectar of Judea".
Montreal smoked meat has also been added in to Quebec dishes such as poutine.