Ingredients
- 1 cup vegetable oil
- 1 brisket (about 4 pounds)
- Kosher salt and freshly ground black pepper
- 2 medium Spanish onions, thinly sliced
- 1 tablespoon paprika
- 6 garlic cloves, coarsely chopped
- 2 tablespoons honey
- 6 small red bliss potatoes (2 pounds), quartered
- 3 medium carrots, peeled and cut into 1-inch-thick slices
- 1 cup dried Jacob’s cattle beans or cranberry beans (about 7 ounces), soaked in water 1 hour, drained
- 1 cup dried green lentils (about 7 ounces), soaked in water 1 hour, drained
- 1 cup barley
- 1 pound beef marrowbones, cut by butcher into 1-inch pieces
- Nutritional Information
Nutritional analysis per serving (10 servings)
1053 calories; 66 grams fat; 17 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 62 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 51 grams protein; 185 milligrams cholesterol; 197 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- Preheat oven to 225 degrees. In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil. Season the brisket with salt and pepper. Brown the brisket in the oil on both sides, then transfer to a platter.
- Drain the oil from the Dutch oven. Add the remaining 1/2 cup oil and reduce the heat to medium. Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the honey. Remove the Dutch oven from the heat.
- Place the brisket on the onion-garlic mixture. Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top. Cover with cold water by 4 inches. Stir in 1 tablespoon salt and 1 teaspoon pepper. Return the Dutch oven to the heat and bring to a boil. Skim off any scum that forms on the surface of the liquid. Cover and place it in the oven. Bake for 8 hours or overnight.
- Remove the brisket from the oven. If it seems dry, moisten it with a little water. When ready to serve, reheat, covered, in a 350-degree oven until it is hot. Transfer to a large platter and serve.
8 hours 30 minutes
Dining and Cooking