Soak the beans over night. When ready to use, wash them well. Place barley and beans in a large oven proof pot (earthen wear is ideal for this). Cover them with water. Dice onions and garlic and add to the pot. Set to boil and then reduce the heat. As water is absorbed add 1 cup or so back at a time. Add brisket and spices to taste. Keep in oven at 200º F until ready for Shabbat dinner.