1 cup navy beans
1 water
1 1/4 lb beef brisket
1 large onion, finely chopped
4 medium potatoes, peeled
1 sliced
2 beef shanks
1 tsp salt
1 tsp sweet paprika
1 tsp sugar
1/4 tsp pepper
A Recipe for
Beef Bean & Potato Casserole (From Israel)
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This is a recipe for Beef Bean & Potato Casserole (From Israel) from the recipe cookbook of Recipes-to-go (Meat)
Herb Tip |
Food Tip |
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Soak beans in cold water to cover 12 hours. Cut brisket in
3/4-inch-thick slices. Drain beans; discard soaking water. Preheat
oven to 350-degrees. In a large casserole with a tight-fitting lid,
layer soaked beans, onion and 1/2 of the potatoes. Add sliced beef
and shanks; top with remaining potatoes. Sprinkle with salt, paprika,
sugar and pepper. Add enough boiling water to cover. Cover dish with
foil, sealing well over edge; top with casserole lid. Bake 1 1/2
hours. Real name of this is Cholent it is traditionally served on th
Sabbath. It is prepared the day before because no cooking is done on
the Sabbath in Orthadox homes. Formatted by Millie Ellis for the
January '98 net robin
Serves: 6
Beef Bean & Potato Casserole (From Israel) Recipe brought to you by Recipes To-Go