1. Cut a deep pocket into the beef brisket with a sharp knife and rub it inside and out with salt and pepper.
2. Soak the rolls in milk, squeeze them out and knead them with the finely chopped onion, the eggs, the parsley and the nutmeg into a stuffing.
3. Fill the pocket with the stuffing and close the opening with a skewer or kitchen string.
4. Brown the meat all over in hot oil, then place it in a roasting tin among the coarsely cut carrot and onion.
5. Pour in the stock, cover and braise in a 160 °C oven for about 2.5 hours until tender, basting now and then.
6. Rest the stuffed brisket, slice it and serve with the strained, slightly reduced juices.
Tip: Always let the meat rest for 10 minutes before slicing so the stuffing does not run out.
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