Stuffed Veal Brisket According to Grandma's Recipe

Ingredients

• 4 rolls (from yesterday)
• 150 ml milk
• 1 onion
• 1 tbsp butter
• 2 Eggs
• 1 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 hard‑boiled eggs
• 2 tbsp Vegetable oil
• 2 onions
• 2 carrots
• 150 g celery root
• 400 ml veal stock
• 100 ml heavy cream

Instructions

1. 1.

   Dice the rolls. Heat the milk, pour it over the cubes and let sit for about 10 minutes.

2. 2.

   Preheat the oven to 180°C (356°F) with both top and bottom heat.

3. 3.

   Peel and finely dice the onion. Sauté in hot butter until translucent, then add to the roll mixture. Fold in the eggs and parsley loosely, seasoning with salt, pepper, and nutmeg.

4. 4.

   Rinse the veal brisket, pat dry, and cut a pocket into it. Fill half of the pocket with the roll mixture. Place the peeled hard‑boiled eggs on top, then fill the rest of the pocket and press gently. Secure with toothpicks or kitchen twine. Season with salt and pepper, then brown both sides in hot oil in a roasting pan.

5. 5.

   Peel and dice the onions, carrots, and celery root. Distribute around the roast and let them brown for about 20 minutes. Add some stock and continue cooking for another 60 minutes, adding more stock as needed and basting occasionally.

6. 6.

   Remove the brisket from the pan and wrap it in foil to rest. Strain the sauce, stir in the cream, and reduce until slightly thickened. Season with salt and pepper.

7. 7.

   Remove toothpicks or twine, slice the brisket, and serve with the sauce.