Filipino Oxtail Stew

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

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

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.