Recipe detail

Directions

Rinse the rib-bone-free chest. With a knife, we cut a pocket in the middle of the chest, into which we insert the prepared filling.

Filling:
Cut the buns into cubes and lightly moisten them with milk and let them soak for a while.
Rub half of the portion of butter with egg yolks, crushed pepper, flower and gradually add salt, chopped parsley and snow from whipped egg whites. Combine everything by lightly mixing into a compact mass-filling.

We put the stuffing in the breast pocket and pull it down with twine.
Place the chopped bones in the gastro container, place the stuffed breast on top of them, cover with water and bake until soft on the specified program.
While the brisket is baking, turn it over, pour over and baste with water.
We take out the soft baked brisket, then finish the juice from the pastry on the stove.