Classic Stuffed Beef Brisket | Tenderly Braised with Bread Dumpling Stuffing

Place the bread cubes in a spacious bowl. Warm the whole milk until lukewarm and pour evenly over the bread cubes so they can soak thoroughly.

Finely chop the onion and finely chop the parsley. Melt the unsalted butter in a small pan and sauté the diced onion until translucent. Remove from the heat, stir in the chopped parsley, and let cool briefly.

Whisk the eggs, season with a pinch of salt, freshly ground pepper, and freshly grated nutmeg. Gently fold into the soaked bread cubes along with the onion-parsley mixture until a loose, juicy stuffing is formed.