8 servings
PREP TIME
35 minutes
COOKING TIME
1 hour(includingcooling time)
TOTAL TIME
1 hour 35 minutes
½ cup tamarind paste
1 cup ketchup
1 tablespoon Dijon mustard
¼ cup apple cider vinegar
¼ teaspoon ground five-spice powder
¼ cup dark brown sugar
3 cups pulled meat from Braised Oxtails
Tamarind is this tangy, West African fruit that can be a great building block for a barbecue-like sauce. Jarritos makes a tangy/sweet tamarind soda, and my great aunt soaked tamarinds in rum along with other fruits when she made her holiday fruit cakes every year. The island flavors of this dish never fail to transport me to the warm weather and good food of a West Indian Day parade.
Combine the tamarind, ketchup, mustard, vinegar, five-spice powder, and brown sugar in a small pot over medium heat. Simmer the sauce for about 10 minutes, stirring often until it thickens slightly. Pour through a fine strainer and let cool.
Preheat the broiler to medium.
Place the braised oxtail on a foil-lined baking sheet and coat with the tamarind glaze. Broil for 5 to 10 minutes, until the glaze is slightly caramelized.
Plate the oxtail over the grits and top with slaw.