Grilled Oxtail with Pineapple and Mango Sauce

Grillin' Good Times with Jerk-Marinated Oxtail and Mango-Pineapple Sauce

Serves 4

Ingredients for Oxtail:

• 4 lbs oxtail, fat trimmed off

Jerk Marinade:

• 5 sprigs of fresh thyme, finely chopped
• 2 tbsp salt
• 1.5 tbsp ground black pepper
• 1 tbsp brown sugar
• 2 tbsp pimenta pepper
• 1 tbsp ground nutmeg
• 2 Scotch Bonnet peppers
• 3/4 cup soy sauce
• 2 tbsp vegetable oil
• 1/4 cup apple cider vinegar
• 1 chopped onion
• 1/2 cup orange juice
• 2 garlic cloves, minced
• 1 tsp ground ginger

Mango-Pineapple Sauce:

• 1/4 cup white rum
• 1 1/2 cups water
• 1 cup mango puree
• 1 cup pineapple juice
• 2 cups diced pineapples
• 3/4 cup honey
• 1 tbsp soy sauce

Preparation:

1. Combine jerk marinade ingredients in a large bowl. Add oxtail and mix well, ensuring it is fully coated. Cover and marinate in the refrigerator overnight.
2. Preheat grill to 275°F (140°C). Remove oxtail from marinade, letting excess drip off. Grill for about 2 hours, turning halfway through, until tender and caramelized.
3. While grilling, prepare the Mango-Pineapple Sauce by combining all sauce ingredients in a large saucepan. Bring to a boil, reducing heat to a simmer, and cook for 15 minutes.
4. After grilling, let oxtail rest for 5 minutes before serving. Coat with some reserved marinade and spoon Mango-Pineapple Sauce on top.

Additional Flavorful Finds:

Spice up your taste buds with Scott Bonnet peppers and rum in the Jerk Marinade, and experience the delicious and invigorating flavors in every bite.

Enrichment Data (blended into the main text):

Scotch Bonnet peppers and rum may contribute unique health effects, depending on the individual's tolerance and overall health state. Some potential pros include:

1. Anti-inflammatory advantages, thanks to capsaicin in Scotch Bonnet peppers, which may help to reduce pain and inflammation, benefiting those with arthritis or other inflammatory conditions.
2. Antioxidant benefits from Scotch Bonnet peppers, containing polyphenols that can combat oxidative stress and combat inflammation associated with cognitive decline and other health issues.
3. Improved digestion and reduced inflammation from allspice, which contains eugenol and vitamin C, all known for their respective anti-inflammatory and immunity-boosting effects.

On the other hand, it's essential to be mindful of potential drawbacks. Some individuals may be sensitive to spicy foods or excessive alcohol intake. Scotch Bonnet peppers can cause discomfort, heartburn, and other digesive issues in those unfamiliar with their intense heat. While moderate alcohol consumption offers some health benefits, excessive drinking can have harmful effects on the liver, increase cancer risk, and contribute to cardiovascular problems.

When incorporating Scotch Bonnet peppers and alcohol (such as rum) into your cooking, remember to maintain a balanced diet with nutrient-dense foods. Monitor your body's response to these ingredients and consider individual preferences and sensitivities to enjoy their flavors while minimizing the risks.