Barbecue Oxtail Recipe | Saveur

Directions

1. Make the marinade: To a meals processor, add the soy sauce, allspice, garlic, scallions, ginger, Scotch bonnet, onion, and MSG if desired and course of into a rough paste, about 1 minute. Switch 1 cup of the marinade to a small container for the braising liquid, cowl, and refrigerate. To a 9- by 13-inch baking dish, add the oxtail and coat completely with the remaining marinade. Cowl and refrigerate for at the very least 4 hours, or ideally 8. 

2. Braise the oxtail: Place a rack in the midst of the oven and preheat to 425°F. Take away the oxtail from the marinade and pat dry. Switch to a roasting pan and bake till browned, 20–25 minutes.

3. In the meantime, to a big pot over medium-high warmth, add the oil, carrot, celery, and onion and prepare dinner, stirring incessantly, till the greens soften barely, about 5 minutes. Add the tomato paste and prepare dinner, stirring sometimes, till it darkens, 2–3 minutes. Stir within the thyme, bay leaves, and reserved marinade and prepare dinner till the marinade thickens barely, 1–2 minutes. Add the rum, scraping up any browned bits, and proceed cooking till principally evaporated, 1–2 minutes extra.

4. Switch the roasted oxtail and any pan drippings to the pot and add sufficient water to cowl the oxtail fully, 6–8 cups. Add the allspice if desired and season flippantly with salt and black pepper. Carry to a boil, then flip the warmth to medium-low, cowl, and simmer till the meat breaks aside simply when pierced with a fork, 1½–2 hours.

5. Make the pickled onions: In a medium bowl, stir collectively the vinegar, sugar, salt, and 1 cup of room-temperature water till the sugar and salt are dissolved. Stir within the onion and put aside.

6. Make the oxtail barbecue sauce: Place a big strainer over a second massive pot and pressure the braised oxtail combination by way of it. Switch the oxtail to a plate and put aside. Discard the remaining solids. Carry the braising liquid to a boil, flip the warmth to medium-low, and simmer, stirring sometimes, till decreased by half, 1–1½ hours. 

7. Stir within the barbecue sauce, deliver again to a simmer, and prepare dinner, stirring sometimes, till decreased barely, 10–quarter-hour. (The sauce must be thick sufficient to coat the again of a spoon. If not, switch 1 cup of the sauce to a small bowl and whisk within the cornstarch till clean. Pour the combination again into the pot and proceed simmering, stirring sometimes, till the sauce reduces and thickens barely, about 10 minutes extra.) 

8. Warmth a grill to medium-high. Grill the oxtail, basting with the oxtail barbecue sauce and flipping as soon as, till the sauce is sticky and barely charred, about 3 minutes per facet. 

9. Switch the oxtail to a platter, drizzle with additional barbecue sauce, and garnish with the pickled onions and mint.