Tamarind Glazed Oxtails 

Preparation

1. Step 1

   In two large bowls, rinse oxtails in several changes of cool water. Drain, transfer to paper towel-lined sheet pans and pat dry. Season oxtails liberally with salt and pepper. Let sit 20 minutes to absorb seasonings.

2. Step 2

   Heat oil in a large Dutch oven or other 8-quart braising pot over medium-high heat Working in batches, sear the oxtails until a rich deep brown on both cut sides, 6 minutes per batch. Once each batch is done browning, transfer to the sheet pans (discard the paper towels first).

3. Step 3

   Reduce the heat to medium and add the onions, ginger and garlic to the pot and season with salt. Cook, stirring occasionally and scraping up the browned bits, until onions are softened, about 5 minutes. Add seasoning pepper, bay leaves and peppercorns. Cook, stirring, for a minute, then stir in the guava wine, tamarind concentrate, beef stock concentrate and enough water (3 to 3½ cups) to mostly submerge the oxtails. Return oxtails to the pot and increase the heat to high; once simmering, reduce the heat to simmer gently, mostly covered, until fall-off-the-bone tender, 3 to 3½ hours.

4. Step 4

   Using tongs, remove oxtails from the cooking liquid to a large bowl; set aside. Using a ladle, skim off as much fat from the surface of the cooking liquid as possible. Strain the cooking liquid into a second large pot and stir in brown sugar, molasses, vinegar and Worcestershire sauce. Simmer over medium until syrupy and reduced by at least a third (or half), 15 to 20 minutes. As the sauce reduces, skim off any fat or scum periodically.

5. Step 5

   Taste and adjust the seasonings with additional brown sugar, vinegar, Worcestershire and salt (the sauce should taste rich, tangy and balanced). Return oxtails to the pot and heat through. Serve with peanuts, cilantro sprigs and chow chow alongside.