-
1
Preheat oven to 225 degrees.
-
2
In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil.
-
3
Season the brisket with salt and pepper.
-
4
Brown the brisket in the oil on both sides, then transfer to a platter.
-
5
Drain the oil from the Dutch oven.
-
6
Add the remaining 1/2 cup oil and reduce the heat to medium.
-
7
Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes.
-
8
Add the garlic and cook until fragrant, about 30 seconds.
-
9
Stir in the honey.
-
10
Remove the Dutch oven from the heat.
-
11
Place the brisket on the onion-garlic mixture.
-
12
Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top.
-
13
Cover with cold water by 4 inches.
-
14
Stir in 1 tablespoon salt and 1 teaspoon pepper.
-
15
Return the Dutch oven to the heat and bring to a boil.
-
16
Skim off any scum that forms on the surface of the liquid.
-
17
Cover and place it in the oven.
-
18
Bake for 8 hours or overnight.
-
19
Remove the brisket from the oven.
-
20
If it seems dry, moisten it with a little water.
-
21
When ready to serve, reheat, covered, in a 350-degree oven until it is hot.
-
22
Transfer to a large platter and serve.
