2 to 3 pounds oxtail, segmented
1/2 cup vinegar, preferably cane or cider vinegar
1/2 cup Aloha shoyu
8 whole garlic cloves, peeled
1 tablespoon whole peppercorns
2 to 3 bay leaves
salt and freshly ground black pepper
1.In a large pot, place the oxtails, vinegar, soy sauce, garlic cloves, peppercorns, and bay leaves. Pour in enough water to cover the oxtails.
2.Bring to a boil and lower the heat to maintain a gentle simmer. Cover and cook for about 2 hours, replenishing the water as necessary to keep the oxtails fully immersed.
3.Tilt the pot and skim the rendered fat, if desired.
4.Prepare a grill or preheat a broiler. Remove the oxtails from the broth. Grill or broil the oxtails until well-browned and slightly crisped. Season lightly with salt and freshly ground black pepper. Serve with warm rice and a small bowl of the adobo broth.