Black-Eyed Peas With Veal
According to Aleppian Jewish custom, lubieh (black-eyed peas) are eaten during the New Year festival of Rosh Hashanah. Black-eyed peas are a symbol of wealth and plenitude, so they are served (and heartily eaten) during the holiday dinner.
3 garlic cloves, chopped
about 11/2 teaspoons
2 tablespoons vegetable oil
1-pound boneless veal, 1-inch cubes
1-teaspoon kosher salt
1-tablespoon tomato paste
2 cups frozen black-eyed peas, or 8 ounces
dried black-eyed peas, soaked overnight
or for 6 to 8 hours and drained
In a medium saucepan, sauté the garlic in the vegetable
oil over medium heat for 2 minutes, or until soft. Do
not allow the garlic to change color. Add the meat to the
saucepan and brown for 4 to 5 minutes, or until the meat is
no longer pink. Add salt and tomato paste and stir.
Add peas, coating both meat and peas with tomato paste
and pan drippings. If using frozen peas, add 3 cups water.
With fresh peas, add 4 cups water. Increase the heat to
medium-high. Bring to slight boil. Cover and reduce heat
to medium-low and simmer for 1 hour, or until the meat
Some people braise the beans in a 350°F oven for 2 hours
after simmering so that the beans are exquisitely tender.
Approximately: 8 to 10 servings
Recipe: Kosher, meat, Rosh Hashanah