akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
harcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every
r more.
Combine water, oxtail, carrots, onion skin, garlic skin
hen toss in 2 tbs BBQ sauce.
To make the
roiler.
To make the BBQ sauce: While the pork is
ven on high heat. Dust oxtail pieces in flour, shaking off
In pot cook oxtail with only enough water to cover meat at medium heat.
Dice potatoes.
Cut cabbage in quarters and slice thinly.
Dice tomatoes; cut off ends of okra and slice.
When oxtail is almost done, add potatoes, cabbage, tomatoes and cream-style corn.
Season to taste and cook at low heat until oxtail is done.
Whisk together soy sauce, wine, sugar, garlic, ginger, chopped spring onion, star anise, cinnamon, orange zest and 1/2 cup water in a 6-quart pressure cooker. Bring to a boil then add oxtail. Secure lid and bring to high pressure. Reduce heat to stabilise pressure and cook for 30 mins. Release pressure using the quick release method then remove lid.
Transfer oxtail to a serving platter and drizzle with 1/3 cup braising liquid. Sprinkle with finely shredded spring onion.
large pan, add the oxtail and sear over high heat
Soak oxtail in cold water to remove
ver medium-high heat. Add oxtail and cook until browned on
Cook oxtail in crock-pot with 8 cups water; cook for 6 to 8 hours on high or until oxtail falls off bone.
Strain oxtail and debone it carefully, saving broth.
Once deboned, place meat back in broth.
Add tomatoes, garlic salt, black pepper, beef base, salt and catsup; reduce to low.
Day Before:
Wash oxtail and dry.
Brown in hot butter.
Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
Add oxtail, beef broth and 2 cups water.
Boil.
Reduce heat and simmer over low heat until oxtail is tender.
Remove from heat; stir in Burgundy.
Cool.
Refrigerate overnight.
Place oxtail in a shallow dish. Combine
Saute chicken with garlic and onion in olive oil for 2-3 minutes.
Add 1/2 cup BBQ sauce and continue to cook until chicken is done. Cool slightly.
Prepare dough, if using.
Brush dough with additional BBQ sauce.
Cover with about 4 ounces of cheese.
Top with chicken, pineapple, cilantro and remaining cheese.
Bake at 500\u00b0 for about 10 minutes or until cheese is bubbly.
(If using Boboli crust, follow package directions).
Season the oxtail with salt and pepper.
230 degrees C).
Place oxtail in a baking dish and
ven's broiler.
Place oxtail pieces on a baking sheet
ver medium-high heat; brown oxtail, about 3 minutes per side
idded jar for months.
BBQ Chicken- Rinse the chicken and