The cozy chamin recipe your Shabbat table needs

Ingredients (serves 5):

• 2 cups dried black-eyed peas
• 4 tablespoons oil
• About 1.5 kg (3 lb.) beef neck, cut into 4-centimeter (1.5-inch) cubes
• 1 teaspoon finely ground black pepper
• About 5 cups, or 1.25 liters, boiling water
• 3 cups Persian rice or basmati rice
• 3 tablespoons oil
• 1 tablespoon coarse salt

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(Photo: Danny Lerner)

Instructions:

1. Place the black-eyed peas in a bowl of water and soak for at least 5 hours, or overnight. Drain.
2. Heat a wide, deep pot over high heat. Add the oil and about one-quarter of the beef cubes, arranging them in a single layer. Fry until browned. Transfer to a separate bowl and brown the remaining beef in batches.
3. Return all the beef to the pot, add the black pepper and pour in enough boiling water to cover the meat by about 2 centimeters. Cover and cook over low heat for 2 hours.
4. Meanwhile, rinse the black-eyed peas and place them in a separate pot. Cover with water, cover the pot and bring to a boil. Cook for another 5 minutes, turn off the heat and leave covered until completely cooled, about 2 hours. Drain.
5. Drain the beef, reserving the cooking liquid separately.
6. Place the rice, 3 tablespoons oil, black-eyed peas and beef in the pot. Add the salt and mix. Measure the reserved cooking liquid in cups and add it to the pot. Add more water as needed so the total amount of liquid, including the cooking liquid, reaches 6 cups. Bring to a boil, lower the heat, cover and cook for 30 minutes.
7. Meanwhile, heat the oven to 120°C (250F).
8. Transfer the pot to the oven and cook for 6 to 10 hours. Serve.