Hungarian Sólet (Cholent) with Goose and Beef

Sólet (Cholent) is a Hungarian-Jewish stew made with beans, barley, onion, beef and smoked meat. Traditionally it's prepared on Friday afternoon, slowly baked in the oven overnight, and eaten for lunch the next day. It's easy to make just needs time and a really big ovenproof pot.
This recipe is based on Ms. Eszter Fűszeres' recipe (in Hungarian): https://fuszereslelek.nlcafe.hu/2008/...

Ingredients (serves 6-8)

250 grams (8.8 oz) dried pinto beans
250 grams (8.8 oz) dried white pearl beans
150 grams (5 oz) pearl barley
500 grams (17.6 oz) beef brisket (or other fatty beef parts)
1 smoked goose breast (you can use other smoked meats)
2 beef marrow bones
1 goose leg
2 onions
1 tbsp of goose fat
6 cloves of garlic – minced
3 bay leaves
1 tsp of paprika
6 eggs
salt and freshly ground black pepper for seasoning
water

1. Soak the dried pinto beans overnight, and soak the white pearl beans just one hour before cooking. Drain them and set aside until needed.
2. Cut half and slice the onions, then fry them in the heated goose fat until soften. Remove from the heat.
3. Cut the beef and the smoked goose breast into (large) cubes.
4. From now you just need to layering:
5. Get a large, ovenproof clay or cast iron pot (which has a lid) and pour in the softened onions.
6. Add one third of both beans, then half of the measured barley.
7. Place one marrow bone on top then add the cubed beef. Then repeat the layering: second third of the beans, the remaining barley, beef bone and the cubed smoked goose breast.
8. Add the minced garlic, bay leaves and sprinkle the paprika over.
9. Cover with the remaining beans and place the goose leg on top.
10. Pour enough water over just to cover the beans.
11. Season with salt and freshly ground black pepper.
12. Place the (washed) eggs around the goose leg, then cover the pot.
13. Put it into the preheated oven and bake it on low temperature (80C/176F) for 8-9 hours. The best done it overnight – the Sólet will be ready for the following morning – you can have it for lunch.
14. When the time is over, carefully take the pot out of the oven.
15. Remove the goose leg – place it onto a plate, remove the bones and pull the meat into pieces.
16. Remove the marrow bones, eggs and bay leaves too. Peel the eggs and cut them in half.
17. Serve a nice portion of the Sólet, place some goose meat and two halved eggs on top.
18. It's best to eat with pickles and some slices of good quality bread.
19. ENJOY!!

/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2019 - (all rights reserved)/