Total Calories: 180
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.
Note: The recipe can be prepared a day, or even several, ahead to this point.
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