Grilled Oxtails

Name: Grilled Oxtails
Yield: Serves 4
Cuisine: Philippines
Ingredients: 1 medium-size onion, cut in quarters; 2 pounds oxtails, cut into 1½-inch slices; 1 small onion, finely chopped; 1 tablespoon extra-virgin olive oil; ¾ cup tomato puree, fresh or canned; 1 clove garlic, chopped; 1 bay leaf; 3 cloves garlic, peeled; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon olive oil, for basting; 2 to 3 teaspoons bagoong, chopped anchovies, or Asian fish sauce, for garnish (optional); 2 to 3 teaspoons bagoong, chopped anchovies, or Asian fish sauce, for garnish (optional); ¾ cup broth from cooking the oxtails; ¾ cup broth from cooking the oxtails; 3 tablespoons chunky peanut butter; 3 tablespoons minced fresh flat-leaf parsley

Kare Kare

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Every nation has its comfort foods—hearty, uncomplicated dishes that are enjoyed without fuss or culinary pretense. A Filipino favorite is kare kare, oxtails. Traditionally, the oxtails would be stewed, but chef Romy Dorotan likes the smoky flavor achieved by finishing the meat on the grill. Dorotan is the Luzon-born owner-chef of the restaurant Cendrillon in New York’s Soho, where he presents innovative remakes of Filipino dishes.

Cooks seem divided into two camps when it co

Ingredients

Asia
Philippines
Dinner
Gluten-free
South East Asia

Ingredients

Method