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
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
Servings: 6 servings
Beef Bean & Potato Casserole (From Israel) Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Casserole; Main Dish; Meat
The History of Recipes
We are able to trace the history of `recipes` way back into the far past, at least as far back into history as pharonic Egypt, and possibly even further. In practice though, mostly, these early records were just very basic pictorial instructions for meal preparation.
In fact, the oldest recipe discovered, according to food historians is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, a very modern way of dining. He also recounts how the ancient cooks made use of many different aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and dill. For the centuries that followed, the powerful and rich houses competed with each other to serve the best banquets, and consequentially cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the 20th century, cook books are in high demand, due to better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Beef Bean & Potato Casserole (From Israel) recipe.
