AI-generated photo.
Canadian · Iconic, Montreal · Canada
Montreal smoked meat
Also called smoked meat
Montreal smoked meat (smoked meat), a Montreal plate from Canada.
Pai editors’ mark 5 / 5
Plan, list, and collections
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.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
80
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 42%
- Carbs 29%
- Fat 29%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 41.2 g of protein in the serving.
Watch · Low sodium
About 725 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Beef sirloin216 kcal
- Country bread136 kcal
- Olive oil31 kcal
- Mustard seed4 kcal
- Garlic4 kcal
- Ground coriander3 kcal
Glycemic load
Estimated glycemic load for this count: 20.6. The bands come from the ingredient table.
Portion
One serving, as written, is about 398 kcal.
Allergens. Gluten, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 398 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 398 kcal | 20% |
| Protein | 41.2 g | 82% |
| Carbohydrate | 28.4 g | 10% |
| Fiber | 2.1 g | 8% |
| Total sugars | 2.4 g | 5% |
| Fat | 12.7 g | 16% |
| Saturated fat | 3.5 g | 18% |
| Cholesterol | 98 mg | 33% |
| Sodium | 725 mg | 32% |
| Potassium | 653 mg | 14% |
| Calcium | 91 mg | 7% |
| Iron | 5 mg | 28% |
| Magnesium | 63 mg | 15% |
| Zinc | 7.3 mg | 66% |
| Vitamin A | 0 mcg | 0% |
| Vitamin C | 1.1 mg | 1% |
| Vitamin D | 0.2 mcg | 1% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 6 mcg | 5% |
| Thiamin (B1) | 0.5 mg | 39% |
| Riboflavin (B2) | 0.4 mg | 31% |
| Niacin (B3) | 14.4 mg | 90% |
| Vitamin B6 | 1.1 mg | 62% |
| Folate | 84 mcg | 21% |
| Vitamin B12 | 1.9 mcg | 79% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot with a lid
- Scale
- Tongs
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin4 pieces640 g
Ground coriander2 tsp4 g
Black pepper1 tsp4 g
Mustard seed1 tsp3 g
Garlic3 cloves10 g
Country bread4 slices200 g
Dijon mustard1 tbsp15 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set 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.
Heat 5 min
AI-generated photo.
2Montreal smoked meat is cooked in canada. Also called smoked meat. Keep the heat at a murmur. A hard boil beats tender food into strings.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Montreal smoked meat, until the edges take a little color. A stew is ready when the meat yields to a fork and the sauce coats it.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Montreal smoked meat at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 63 minutes. Montreal smoked meat is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Braise 63 min
- 🇨🇦 CanadaNorth Americaicon-canada-montreal-smoked-meat-step-4
Montreal smoked meat, step 5
Step 5 · Montreal smoked meat
5Check the center of Montreal smoked meat, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇨🇦 CanadaNorth Americaicon-canada-montreal-smoked-meat-step-5
Montreal smoked meat, step 6
Step 6 · Rest 5 min
6Rest Montreal smoked meat for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in canada, with the sauce or garnish that belongs to it. Film Montreal smoked meat in this shot order and no other: the lid lifted for one quick look; parchment pressed into the pan; a spoon making a path through the sauce; scale and bowls in a flat lay. Slate words for the editor: skillet, sear, luster, flint, willow, peel, opaque, ivory, cedar, thistle.
Rest 5 min
How you know it is done
Montreal smoked meat is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Montreal smoked meat looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Montreal smoked meat turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Montreal smoked meat, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Montreal smoked meat is one of the plates people ask for by name from Montreal.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. 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.
Allergens in the required list: Gluten, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.