About this recipe:This is traditional Filipino dish is always the best for fiestas and holidays. Serve over hot cooked rice.
3/4 kilo beef oxtail, cut into pieces
1 large onion, quartered
1 clove 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
1/4 kilo fresh green beans, trimmed and snapped into 5 cm pieces
1/4 cup peanut butter, or as needed to thicken sauce
Prep:15min › Cook:2hr20min › Ready in:2hr35min
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.
Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
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.