Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Navy beans |
| \N \N | Water |
| 1¼ pounds | Beef brisket |
| 1 \N | Large onion, finely chopped |
| 4 \N | Medium potatoes, peeled |
| \N \N | Sliced |
| 2 \N | 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