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Beef brisket dry-cured with spices, smoked, then steamed and hand-cut into thick, tender slices, piled high on rye bread with mustard. Schwartz's Deli on Boulevard Saint-Laurent has been serving it since 1928.
Beef brisket dry-cured with spices, smoked, then steamed and hand-cut into thick, tender slices, piled high on rye bread with mustard. Schwartz's Deli on Boulevard Saint-Laurent has been serving it since 1928.