Stuffed Veal Brisket

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“This makes a terrific Sunday dinner. Adapted from a Norene Gilletz recipe, one of my favourite Canadian cookbook authors.”
4hrs 30mins

Ingredients Nutrition

  • 5 -6 lbs veal brisket, have butcher make a pocket in it for stuffing,if necessary
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons salt
  • 12 teaspoon freshly ground black pepper
  • 1 teaspoon mustard powder
  • 2 teaspoons paprika
  • 12 teaspoon dried thyme
  • bread stuffing mix (your favourite)
  • 2 onions, peeled and sliced
  • 4 celery ribs, sliced
  • 2 cups baby carrots, peeled and trimmed
  • 12 cup chicken stock
  • 14 cup white wine


  1. Preheat oven to 325F; spray a large roasting pan with Pam and set aside.
  2. In a small bowl, combine minced garlic, salt, pepper, mustard, paprika and thyme; with your hands, rub this mixture on the inside and outside of your brisket; if roast doesn't have much fat, add 1 tbsp olive oil to garlic mixture before rubbing on roast.
  3. Using your favourite stuffing, stuff the brisket lightly and fasten with skewers or tie with kitchen string.
  4. Place in roasting pan and surround with onion, celery and carrots.
  5. Pour broth and wine over all, and place cover on roasting pan.
  6. Bake for 3 hours, basting occasionally; remove cover and cook for about 45 minutes longer, or until done to your preference.

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