Filipino Oxtail Stew

By: alicia 

"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.

Footnotes

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• Editor's Note
• Oxtails produce a lot of fat as they cook; strain off excess grease from the stew before serving.