- 200g (1 cup) dried butter (or lima) beans
- 200g (1 cup) dried white (or kidney) beans
- 2 tbsp. canola oil
- 2 onions, peeled and finely sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 kilo (2.2 lbs) beef brisket, cut into 1-inch cubes
- 5 medium potatoes, peeled and quartered
- 2 parsnips, peeled and cut into large pieces
- 2 carrots, peeled and cut into large pieces
- 500g (1 lb)beef marrow bones (optional)
- 200g (1 cup) pearl barley
- 6 cloves garlic, crushed
- 1 tablespoon sweet paprika
- 1 tablespoon tomato paste
- 1 package onion soup mix
- 6 eggs in their shells
- Kosher salt and freshly ground black pepper, to taste
Soak beans in enough cold water to cover by at least 2 inches. Soak the beans for a minimum of 8 hours.
In a large sauté pan, over medium-high heat oil, sauté the onions, until soft and turning golden brown, transfer the onions to a plate.
Season the brisket with salt and pepper; add to pot and cook, turning, until well browned, about 8 minutes. Transfer beef to a plate.
Place the vegetables in the bottom of the crockpot.
Add the bones, beef, and onions on top of the vegetables.
Add garlic and the drained beans, barley, and enough water to cover the contents of the pot by an inch. Add the paprika, tomato paste, and onion soup mix. Add the eggs. Season the pot well with salt and pepper.
Set the pot on low and cook overnight.
