Old Viennese Stuffed Beef Brisket | With fine bread stuffing

Preheat the oven to 160 °C top/bottom heat. For the stuffing, place the bread cubes in a bowl. Warm the whole milk until lukewarm and pour evenly over the bread cubes. Let soak for about 10 minutes.

Finely chop half of the onion and 1 clove of garlic, wash and finely chop the parsley. Melt the butter in a pan, sauté the onion and garlic until translucent, stir in the parsley, and allow to cool briefly. Add to the soaked bread cubes along with the beaten eggs. Season with salt, pepper, and a pinch of grated nutmeg, and gently mix into a loose mixture.

Using a sharp knife, cut a lengthwise pocket into the beef brisket (or have your butcher prepare it). Thoroughly rub the meat inside and out with salt and pepper. Loosely fill the bread stuffing into the meat pocket (do not pack too tightly, as the filling expands in the oven) and sew the opening closed with kitchen twine or secure firmly with wooden skewers.