1.5 kg of beef short ribs
1 kg of beef loin
1 beef flank
600 g of pastrami
1 kg of white beans
500 g of pearl barley
30 cloves of garlic
20 sprigs of rosemary
4 tablespoons of paprika
100 ml of olive oil
5 finely chopped onions
3 onion rings
10 large potatoes with skin
12 small potatoes without skin
10 eggs
Salt to taste
1.5 kg of beef short ribs
1 kg of beef loin
1 beef flank
600 g of pastrami
1 kg of white beans
500 g of pearl barley
30 cloves of garlic
20 sprigs of rosemary
4 tablespoons of paprika
100 ml of olive oil
5 finely chopped onions
3 onion rings
10 large potatoes with skin
12 small potatoes without skin
10 eggs
Salt to taste
The night before, season the beef (except pastrami) with salt, minced garlic, olive oil, and paprika
Crisp-fry a skillet and set the beef aside, forming a golden-brown crust on the outside, without cooking it inside
Sauté the onions in the same skillet where the beef was seared, seasoning with salt, paprika, and rosemary
Mix the beef with the onions
Now build the casserole that will go into the oven
At the bottom, place the olive oil with the onion rings (which will be discarded when serving)
Next, arrange the remaining ingredients
Separate half of each ingredient and make layers, strictly following the order: raw white beans, pearl barley, beef, pastrami, whole garlic cloves with rosemary
At the end, repeat the layers and, on top of everything, place the potatoes, whole eggs, and small potatoes
Cover with water or chicken broth, cover the casserole, and put it in the oven at medium temperature
Let it cook without opening for 10 hours
Serves 10 portions.
