Smoked Black-Eyed Peas

Oxtail Panipuri and Parsley

Chef Chris Scott of Butterfunk Kitchen | Brooklyn
Yield: 20 panipuris

---

Adapted by StarChefs | October 2018

INGREDIENTS

Peas:
1 cup cooked black-eyed peas, smoked
¼ cup small diced red peppers
¼ cup small diced red onions
¼ cup small diced celery
1 teaspoon minced garlic
½ cup cider vinegar
1 teaspoon salt
2 tablespoon Dijon mustard
1 teaspoon sugar

Oxtail:
Vegetable oil
1 pound oxtail
Dry white wine
¼ cup tamarind paste
2 to 3 tablespoons jerk spice
5 cups beef stock

Panipuri:
Oil for frying
1 cup semolina
⅛ teaspoon baking soda
1 teaspoon all-purpose flour
¼ teaspoon salt

To Assemble and Serve:
20 leaves parsley

METHOD

For the Peas:
In a saucepan, reheat peas. In a bowl, combine remaining ingredients. Add hot peas and mix thoroughly. Set aside to allow peas to absorb flavor.

For the Oxtail:
In a heavy pan, heat oil and sear oxtails. Deglaze with wine and add tamarind and jerk spice. When reduced by half, add stock, cover, and braise 2 hours; cool completely. Pick meat and resear. Keep warm.    

For the Panipuri:
Heat a deep fryer to 350°F. In a bowl, combine semolina, baking soda, flour, and salt. Add 6 tablespoons water and begin to mix to form dough. When dough comes together, knead 1 minute. The dough should not be too hard nor too soft and sticky. Rest dough 20 minutes. Divide dough into four equal-size balls. Roll each ball out until about 1 millimeter thick. Using a cookie cutter cutter, cut out small discs. Fry discs until they puff into a ball; drain and cool 30 seconds. Cut off the top quarter of each puff to expose the hollow interior.

To Assemble and Serve:
Fill the Panipuri with Oxtail. Top with Peas. Garnish with parsley. 

---