Old-fashioned stuffed beef brisket | Homestyle Sunday roast

Dice the bread rolls and drizzle them with the milk so they soak it up well, but do not become completely soggy. Melt the butter in a pan, add one of the finely chopped onions, and sauté until translucent. Finally, stir in the minced garlic (1 clove) and chopped fresh parsley, then remove from the heat.

Add the beaten eggs and the sautéed parsley onion mixture to the soaked, squeezed bread rolls. Season with half a teaspoon of salt, a pinch of black pepper, and a pinch of ground caraway. Gently mix the mixture together to get a loose, pliable stuffing.

Pat the beef brisket dry. Using a sharp knife, carefully cut a deep pocket into the thicker side of the meat, making sure the sides and bottom remain intact. Thoroughly rub the outside of the meat and the inside of the pocket with the salt, black pepper, ground caraway, and sweet paprika.