You can get almost anything cooked on your grill provided you know how to do so. One of the things that have proven to be a great challenge for many cooks is how to cook oxtail on the grill. In this article, I will give you a simple recipe that you can follow anytime of the day.
1 medium-sized onion cut in quarters
2 pound oxtails cut into 1 ½” slices
1 bay leaf
3 peeled garlic cloves
Black pepper (freshly ground), to taste
Salt, to taste
For the Sauce
1 tablespoon olive oil
1 cup garlic (chopped)
1 onion, finely chopped
¾ tomato puree
3 tablespoons peanut butter
¾ oxtail broth
3 tablespoons parsley
Salt to taste
Add some water in a large, heavy pot and place the oxtail in the water until it is covered by four inches. Add the garlic, onion, salt, pepper, bay leaf and using medium-heat, bring them to a boil. Skim off any foam rising to the surface. Let the oxtail simmer gently, uncovered until tender by reducing the heat to low.
Keep skimming the broth every now (this removes any fat) and let the oxtail simmer for around 60 to 90 minutes. Once it is done, let it cool in the broth before transferring it into a plate. Much of the soup is saved for stews or soups while ¾ cup is reserved for the sauce in case there is any.
Preheat your grill to high temperatures.
As your grilling is preheating, be preparing the sauce to save time. Once it is set, use a nonstick skillet to heat the oil. Add the garlic and the onions and sauté (use medium heat) for about 3 minutes until softened but not brown. Once you add the tomato puree, bring the mixture to a boil.
Stir in peanut butter and the oxtail broth and simmer for about 5 minutes to get a thick, consistent and heavy cream that is richly flavored. Once you add the parsley, cook the sauce for another 1 minute before removing it from the heat. Season with pepper and salt and keep it warm over low heat.
Use some oil to lightly brush the oxtails then season with salt and pepper. Once it is ready to cook, start by oiling the grate. The oxtails should be arranged on the hot grill and grates and turned using tongs for about 2 to 4 minutes until thoroughly heated.
The oxtails should be rotated for about 90 degrees after every 1 to 2 minutes. This creates a striking crosshatch of grill marks. Spoon the sauce on a platter or plate and set them on top. You can place a splash of fish sauce, chopped anchovies or a spoonful of bagoong on each serving if need be.
Serve the oxtail immediately.
With the five simple steps above, treat your family and friends to a tasty and perfectly done oxtail within a very short time. Always feel free to add more to the oxtail or the sauce to get it to your liking.