Grilled Oxtails

Traditionally, oxtail is a stew that is braised for a long time and served with the meat literally falling off. In the Philippines they have taken oxtail and created a Filipino favourite known as hare kare oxtail. However, feel free to use pork hocks, calves feet, pig feet.

For the oxtails
1 kg oxtails cut into 1 ½ inches slices
2 medium onions cut into quarters
3 peeled cloves of garlic
1 bay leaf
Salt and pepper to taste

For the tomato-peanut sauce
1 tablespoon vegetable oil
2 small onions, finely chopped
2 garlic cloves, chopped
¾ cup tomato puree, fresh or canned
¾ cup broth from the cooked oxtails
3 tablespoons chunky (preferably) peanut butter
3 tablespoons minced cilantro
Salt and pepper to taste

To finish
1 tablespoon olive oil, for basting
Salt and pepper to taste
2 to 3 tablespoons Asian fish sauce

Method
1.Place the oxtails in a large, heavy pot with cold water to cover by at least 4 inches. Add the onion, garlic, bay leaf, salt, and pepper and bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer the oxtails gently, uncovered until tender. When done, let the meat cool in the broth for the sauce; you may save the rest for soups or stews.
2.Preheat the grill to high.

3.In the meantime, prepare the sauce by heating the oil in a non stick frying pan. Add the onion and garlic and sauté over medium heat until softened but not brown, about 3 minutes. Add the tomato puree and bring to a boil. Stir in the oxtail broth and peanut butter and simmer until the sauce is thick and richly flavoured, five to 10 minutes. Add the cilantro and cook for another minute or so. Remove from the heat and season with salt and pepper and if possible keep warm over low heat.
4. Lightly brush the oxtails with oil and season with salt and pepper. When ready to grill, oil the grill grate and arrange the oxtails on the hot grate and grill, turning with tongs, until thoroughly heated through, 2 to 4 minutes per side (4 to 8 minutes in all). Rotate the oxtails 90 degrees after 1 to 2 minutes so as to create an attractive crosshatch of grill marks. Spoon the sauce on plates or a platter and set the oxtails on top. If desired, place a spoonful of fish sauce on each serve immediately.