Set out a scale and the equipment for Montreal smoked meat. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, ground coriander, black pepper, mustard seed, garlic, country bread, dijon mustard, kosher salt, olive oil. Montreal smoked meat is cooked in Montreal as its own plate, not as a copy of a restaurant menu. Cure the beef in coriander, pepper, and mustard seed, then braise it until it slices thin. A smoker finishes the deli version. This pot braise keeps the same spice and cooks the meat through. Amounts are for 4 from foods this library can count.
