The Good Egg, London

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(Montreal Smoked Meat Hash)

Just look at this… This looks like a culinary rainbow!

The star of the show is the pastrami brisket. The Good Egg cures their brisket in-house for 10 to 12 days, before slowly smoking the brisket over a mixture of apple, cherry and cedar woods for 12 hours. It is then rested before it is served.

I pretty much gasped within the 0.125 seconds I tasted it – it was THAT GOOD. But because it was so hot as it was cooked in a cast iron pot, I would suggest saving the “meat-melting level” experiment till it cools down a bit. …Then it gets even better! Because the meat is cured and smoked for such a long time, the flavours actually present themselves slowly as I was demolishing the dish.

This is definitely on par with other top brunch places like Dishoom and 100 Hoxton.

93 Stoke Newington Church St, London N16 0AS


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