Dafina (Overnight Shabbat Stew) — Jewish Food Society

Ingredients

• 2 or 3 beef marrow bones, about 3 inches long
• 2 pounds brisket, chuck, or other beef stew meat, cut into 2-inch cubes
• 4 garlic cloves, finely chopped
• 2 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 2 tablespoons kosher salt
• 1 ¾ cups all-purpose flour, plus more as needed
• 1 large egg
• ½ cup water
• ½ teaspoon kosher salt
• 2 large yellow onions (about 1 pound), thinly sliced
• 6 garlic cloves, thinly sliced
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon ground nutmeg
• ½ teaspoon sugar
• 1 tablespoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 large russet potatoes, peeled and cut into quarters
• 4 to 6 large eggs
• About 5 cups water