Mostek Faszerowany

Ingredients · 6 servings

• 1 ½ kgPork brisket, pocket cut lengthwise
• 2White bread roll, stale
• 2Egg, beaten
• 1Onion, finely diced
• ½ bunchParsley, fresh chopped
• 80 gButter
• 2 tspMarjoram, dried rubbed
• 2 tspSalt
• 1 tspBlack pepper, freshly ground
• 150 mlWater, cool

Equipment

stovetop, oven, knife, cutting board, mixing bowl, small bowl, skillet, wooden spoon, roasting pan, lid, kitchen needle, kitchen twine

Instructions

1. 1
   Set Up

   Gather and measure all ingredients, plus a knife, board, bowl, skillet, roasting pan, lid, needle, twine, tongs, and thermometer. · 10 min

   What to look for: All measured ingredients and tools are within reach.

2. 2
   Cut Pocket

   Cut a deep pocket along the length of the pork brisket, keeping the sides and far end intact so the filling will stay enclosed. · 8 min

   What to look for: The brisket opens like a long pouch without holes.

3. 3
   Soften Roll

   Soak the stale roll in cool water for 5 minutes, squeeze it nearly dry, and crumble it into a mixing bowl. · 6 min

   What to look for: The roll is soft but not dripping wet.

4. 4
   Sauté Onion

   Melt 30 g butter in a skillet, add the diced onion, and cook gently until glossy, soft, and lightly golden at the edges. · 7 min

   What to look for: The onion is translucent with a pale golden color.

5. 5
   Mix Stuffing

   Add beaten egg, sautéed onion, parsley, marjoram, half the salt, and half the pepper to the roll, then mix until cohesive. · 5 min

   What to look for: The stuffing holds together when pressed with a fork.

6. 6
   Stuff Brisket

   Season the pork with the remaining salt and pepper, fill the pocket firmly with stuffing, and sew the opening closed with twine. · 12 min

   What to look for: The pocket is full and the seam is tightly closed.

7. 7
   Brown Meat

   Melt the remaining butter in a roasting pan, add the stuffed brisket, and brown it on all sides without piercing the seam. · 8 min

   What to look for: The outside is evenly browned and smells buttery.

8. 8
   Roast Covered

   Cover the pan and roast at 170°C / 338°F for 90 minutes, basting once with pan juices if they collect around the meat. · 1 h 30 min

   When it is done: Insert the thermometer into the thickest meat, not the stuffing; it should read 75°C / 167°F.

9. 9
   Rest Uncovered

   Rest the roast for 10 minutes, then cut away the twine carefully while keeping the stuffing in place. · 10 min

   What to look for: The juices settle and the seam stays intact after twine removal.

10. 10
    Serve Slices

    Slice the stuffed brisket into thick portions across the pocket and serve warm with the buttery pan juices spooned over. · 3 min

    What to look for: Each slice shows a clear band of bread and herb stuffing.