Lemon-Herb Beef Oxtail and Black-eyed Peas Bowl

Hungarian-inspired comfort food: tender beef oxtail paired with spinach and jalapeño pepper and black-eyed peas, finished with shiso leaf and a hit of dried oregano and onion powder. 1. Pat the beef oxtail dry and season with salt, dried oregano and onion powder. 2. Heat vegetable oil in a heavy pan and sear the beef oxtail until it develops a deep golden crust, about 20 minutes. 3. Add spinach and jalapeño pepper to the pan and cook until just tender, stirring in shiso leaf for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.