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Prep Time: 15 Minutes Cook Time: 140 Minutes |
Ready In: 155 Minutes Servings: 6 |
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This is one of the traditional foods back in the Philippines, always the best for fiestas and holidays. Serve over hot cooked rice. Ingredients:
1 1/2 pounds beef oxtail, cut into pieces |
1 large onion, quartered |
2 cloves garlic, chopped |
1 teaspoon salt |
1/2 teaspoon ground black pepper, or to taste |
1 large eggplant, cut into 2-inch chunks |
1/2 head bok choy, cut into 1-inch pieces |
1/2 pound fresh green beans, trimmed and snapped into 2-inch pieces |
1/4 cup peanut butter, or as needed to thicken sauce |
Directions:
1. Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.
2. Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
3. Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.
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