beef bean & potato casserole (from israel)

Categories
Net robin
Ethnic
Main dish
Yield
6 Servings
MeasureIngredient
1 cup Navy beans
  Water
1¼ pounds Beef brisket
Large onion, finely chopped
Medium potatoes, peeled
  Sliced
Beef shanks
1 teaspoon Salt
1 teaspoon Sweet paprika
1 teaspoon Sugar
¼ teaspoon Pepper

Soak beans in cold water to cover 12 hours. Cut brisket in ¾-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 ½ 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 1½ 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

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