Beef Bean & Potato Casserole (From Israel) Recipe




Beef Bean & Potato Casserole (From Israel) Ingredients

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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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Beef Bean & Potato Casserole (From Israel)

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Beef Bean & Potato Casserole (From Israel) Directions

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

 

 

 

 

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