(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