Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.

Marinated Beef or Smoked Meat

Montreal's famous smoked meat

Montreal's famous smoked meat, the pride of The Main, is now popular all over Canada.


Characteristics

Truthfully, it shouldn’t be called smoked meat because Montreal-style smoked meat is actually beef brisket marinated in a mixture of spices and ingredients to which artificial smoke flavouring is added. In the United States, the equivalent to our Montreal smoked meat is pastrami.

Availability

Montreal smoked meat is available in your METRO deli counter, sliced, ready-to-serve or vacuum-packed. You can even buy the whole brisket and serve it hot by steaming it slowly.


Culinary tips and advice

Smoked meat sandwiches

Try the great classics:

  • Diced and added to omelettes or quiches
  • Diced and sprinkled over pizza
  • Served as an appetizer on small pieces of rye bread
  • Chopped or cut in strips and added to cold pasta salad
  • Served with raclette
  • Love smoked meat sandwiches? Why not turn your kitchen into a deli and prepare smoked meat with all the classic fixings: Fresh rye bread, coleslaw, dill pickles, marinated sweet or hot peppers and mild mustard.

Cooking methods

Stew:

1Bring a large quantity of water to a boil in a large casserole.

2Place a colander or sieve over the casserole and add a piece of beef brisket.

3Make sure the water does not touch the meat.

4Cover and steam for 1½ to 2 hours.

5The meat is ready when a fork slides into the meat easily.

6Cut into thin slices against the grain of the meat to preserve all its tenderness.

In a slow cooker:

1Place the beef in the slow cooker.

2Cook on low for 5 to 6 hours.

In the oven:

1Wrap the beef in aluminum foil.

2Preheat the oven to 300°F and place the beef on a cooking sheet on the middle rack.

3Cook for 3 hours, remove from oven and slice.


STAY CONNECTED