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

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