This Filipino oxtail stew is one of the traditional dishes we cook back in the Philippines. Always the best for fiestas and holidays! Serve over hot cooked rice.
Preparation Time
15 mins
Cooking Time
2 hr
Total Time
2 hr 15 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
½ teaspoon ground black pepper, or to taste
1 large onion, quartered
1 ½ pounds beef oxtail, cut into pieces
1 large eggplant, cut into 2-inch chunks
½ head bok choy, cut into 1-inch pieces
½ pound fresh green beans, trimmed and snapped into 2-inch pieces
¼ cup peanut butter, or as needed to thicken sauce
