Ingredients
Units
- 1 lb 2 oz (500 g) dried Tarbais beans or other large white beans
- 4 lb (2 kg) first-cut beef brisket, trimmed and cut in 5 cm (2-inch) cubes
- 4 chicken legs, thighs and drumsticks separated
- 3 Tbsp coarse sea salt
- freshly ground black pepper
- 2 Tbsp chicken or duck fat
- 2 large onions, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 2 oz/¼ cup (60 g) curly parsley, finely chopped
- 2 oz/¼ cup (60 g) fresh thyme leaves
- 2 Tbsp sweet Hungarian paprika
- ¼ tsp allspice
- 2 Tbsp honey
- 6 lb ½ oz/¾ cup (185 g) pearl barley
- 2 marrow bones (about 5 cm/2 in thick)
- 6 medium potatoes, peeled and quartered
- 4 carrots, peeled and diced
- 1 small butternut squash, peeled and diced
- chestnuts, cooked and peeled (optional; if in season)
- 8 large eggs
Instructions
- Rinse the beans thoroughly and soak for at least 2 hours in cold water, then drain.
- Bring a large pot of water to a boil. Blanch the beans in boiling water for 15 minutes, then drain and set aside.
- Preheat oven to 90°C (200°F).
- Season both meats with 1 Tbsp of salt and a good grind of pepper.
- In a large ovenproof pot with a tight lid, melt the chicken or duck fat. Sear the brisket cubes on all sides, then remove and reserve. Sear the chicken on all sides. Remove and reserve.
- Using the same pot, sauté the onions and the garlic over a low heat.
- Stir in the parsley, thyme, paprika, 1½ Tbsp salt, allspice and honey. Stir for 1-2 minutes.
- Add the beans and the pearl barley. Stir until well coated.
- Add the meats and the marrow bones on top.
- Add the potatoes, carrots and squash, and chestnuts if using, as a layer over the meats and marrow bones.
- Wedge the eggs in their shells between the potatoes and squash.
- Add enough water to cover. Add ½ Tbsp of coarse sea salt, then bring to a boil.
- Cover and bake in the oven for 10 hours.
- Remove and serve from the pot.
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Category: Main
- Method: Slow-Cooked
- Cuisine: Ashkenazi