Brisket stuffed with Metsovo cheese and sun-dried tomatoes


A food that young and old love! Very very tasty, easy and with flavors that are intoxicating!


  • 2 large brisket
  • 8 sundried tomatoes
  • 150 gr Metsovo cheese
  • 1 wine glass white wine
  • 1 glass of vegetable broth
  • salt, pepper, thyme, olive oil
  • a little corn flour
  • 2 pieces of greaseproof paper and 2 pieces of aluminum foil


We take the brisket and clean it from the fat carefully all around.

Carefully slice one brisket in the middle and then carefully slice lengthwise from the thick side to the edge.

lightly carve the brisket, season with salt and pepper, add thyme, spread the Metsovo cheese on sticks, and the sun-dried tomato on top

Wrap the brisket tightly in a roll

We have layered the bacon under the brisket.

Place the brisket on top and cross the bacon on top.

We wrap it with oil glue first and then with the foil.

Place it in the pan, pouring the vegetable broth and wine into the pan.

Bake at 220 degrees for 50 minutes.

Then take it out of the oven, open it from the foil and the oil paste and let the juice fall into the pan. Continue baking at 180 degrees for 15 minutes until it turns brown. Transfer the liquid we have in the pan to a pot where we tie it with a little corn flour.

Cut our brisket into slices and pour the sauce on top.

Accompany it with potatoes, or rice, mashed potatoes, celery, eggplant, carrot, etc.

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