Serves: 4
Total Calories: 180

FOR THE OXTAILS:
2 pounds oxtails, cut into 1 1/2-inch slices
1 onion, medium, cut in quarters
3 cloves garlic, peeled
1 bay leaf
salt, to taste
black pepper, freshly ground, to taste
FOR THE TOMATO-PEANUT SAUCE:
1 tablespoon olive oil
1 onion, small, finely chopped
1 cup garlic, chopped
3/4 cup tomato purée, fress or canned
3/4 cup oxtail broth from cooking oxtails
3 tablespoons chunky peanut butter
3 tablespoons parsley, minced fresh Italian (flat-leaf)
salt, to taste
black pepper, freshly ground, to taste
TO FINISH:
1 tablespoon olive oil, for basting
salt, to taste
black pepper, freshly ground, to taste

1. Place the oxtails in a large, heavy pot with cold water to cover by 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, 1 to 1 1/2 hours, skimming the broth from time to time to remove any fat. Let the oxtails cool in the broth, then transfer to a plate. Reserve 3/4 cup broth for the sauce save the remainder for soups or stews (see Note).

2. Preheat the grill to high.

3. Meanwhile, prepare the sauce. Heat the oil in a nonstick skillet. Add the onion and garlic and sauté over medium heat until softened but not brown, about 3 minutes. Add the tomato purée and bring to a boil. Stir in the oxtail broth and peanut butter and simmer until the sauce is thick (the consistency of heavy cream) and richly flavored, about 5 minutes. Add the parsley and cook for 1 minute more. Remove from the heat and season with salt and pepper, then keep warm over low heat.

4. Lightly brush the oxtails with oil and season with salt and pepper. When ready to cook, oil the grill grate. Arrange the oxtails on the hot grate and grill, turning with tongs, until heated thoroughly, 2 to 4 minutes per side (4 to 8 minutes in all). Rotate the oxtails 90 degrees after 1 to 2 minutes, 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 bagoong or chopped anchovies or a splash of fish sauce on each serving and serve immediately.

Serves 4

Note: The recipe can be prepared a day, or even several, ahead to this point.

Nutritional Facts:

Serves: 4
Total Calories: 180
Calories from Fat: 113

More Recipes from the The Barbecue Bible Cookbook:
A Simple Matambre
Argentinian Veal and Chicken Kebabs
Aromatic Lemongrass Marinade
Bangali Shish Kebabs
Bani Marine Street Beef Kebabs
Brazilian Stuffed Rib Roast
Dinosaur Ribs
Fiery Stick Meat / Suyas
Florentine-Style Steak / Bistecca alla Fiorentina
Grilled Beef Oaxaca-Style
Grilled Beef With Peanut Flour / Kyinkyinga
Grilled Oxtails / Kare Kare
Grilled Prime Ribs of Beef With Garlic and Rosemary
Korean Grilled Short Ribs / Kalbi Kui
Korean Sesame-Grilled Beef / Bool Kogi
Lemongrass Beef With Peanuts
Lettuce Bundles With Grilled Beef
Madeira Beef and Bay Leaf Kebabs / Espetada
Montevidean Stuffed Beef Roll / Matambre
Montevidean-Style Sweetbreads / Mollejas Asadas
Nicaraguan-Style Steak / Churrasco
Peruvian Beef Kebabs / Anticuchos
Quick Persian Beef Kebabs
Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise
Russian Beef Kebabs / Shashlik
Saigon Market Beef Sticks
Steak From Hell
Steak in Garlic-Lime Marinade / Palomilla
Stet's Steak
Texas-Style Barbecued Brisket