Galician Jewish Ghetto Cholent And Kneidl - cooking recipe

Ingredients

3/4 cup white beans
3/4 cup brown beans
1 1/2 lbs beef brisket, boned
4 tablespoons vegetable oil
3 onions, sliced
2 garlic cloves, sliced
6 medium potatoes, peeled and quartered
3/4 cup pearl barley
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
1 tablespoon honey
salt, to taste
pepper, to taste
Kneidl
1 cup all-purpose flour
1/2 teaspoon baking powder
salt, to taste
pepper, to taste
2/3 cup butter, softened
6 tablespoons water, cold
1/2 bunch parsley, finely chopped

Preparation

Soak the beans in cold water overnight, then drain.
Cut the meat into cubes and brown in the oil on all sides. Remove the meat and fry the onions until soft and then the garlic.
Return the meat to the pan, add the soaked beans and the remaining ingredients, sprinkling each layer with salt and pepper.
Finally, cover with water to level of 1 inch over ingredients, bring to a boil and leave to simmer for 20-30 minutes.
In the meantime, prepare a dough out of the kneidl ingredients, shape into an oblong dumpling and carefully place on top of the meat and beans when they are done simmering.
Cover the pan tightly with a piece of aluminum foil between the lid and the pan and slow cook in the oven at 210-250F for 10 hours or overnight. DO NOT STIR!
Before serving, slice the kneidl and serve with the stew.