Oxtails, eggplant, bok choy, and green beans are combined in a peanut sauce to make this rich Filipino oxtail stew. Serve over hot cooked rice.
Preparation Time
15 mins
Cooking Time
2 hr 20 mins
Total Time
2 hr 35 mins
Calories
395 Calories
Recipe Instructions
Step 1
Fill a large saucepan with water; add oxtail, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming off the foam occasionally, until oxtail meat is very tender and broth is reduced to 3 cups.
Step 2
Stir in eggplant, bok choy, and green beans; simmer for about 20 minutes, until vegetables are tender.
Step 3
Just before serving, place peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to stew.
Ingredients
1 teaspoon salt
2 cloves garlic, chopped
1 large onion, quartered
1 large eggplant, cut into 2-inch chunks
0.5 teaspoon ground black pepper, or to taste
1.5 pounds beef oxtail, cut into pieces
0.5 head bok choy, cut into 1-inch pieces
0.5 pound fresh green beans, trimmed and snapped into 2-inch pieces
0.25 cup peanut butter, or as needed to thicken sauce
