Oxtail stew

    2 hours 35 minutes

    This is one of the traditional foods back in the Philippines, always the best for fiestas and holidays. Serve over hot cooked rice.

    19 people made this

    Serves: 6 

    • 750g 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 bunch bok choy, cut into 1-inch pieces
    • 250g fresh green beans, trimmed and snapped into 2-inch pieces
    • 1/4 cup (45g) peanut butter, or as needed to thicken sauce

    Preparation:15min  ›  Cook:2hours20min  ›  Ready in:2hours35min 

    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 liquid is reduced to about 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 the liquid. Stir until smooth and add to the stew.

    Strain before you serve

    Oxtails produce a lot of fat as they cook so make sure to strain off any excess fat before yous serve.

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    Reviews in English (24)


    This is my all-time favourite Filipino dish! I always have my dad make it when I visit home This recipe is pretty much how I make mine, however, there are a few difference: 1) I also add a pound of stewing beef to the oxtail to make it "meatier", 2) I don't use bok choy and it still has enough vegetables in it, 3) I mix the peanut butter right into the broth - the heat melts it right away, 4) I like using crunchy peanut butter for more texture. Great recipe! Everyone should try it  -  02 Aug 2010  (Review from Allrecipes USA and Canada)


    This is basically how I make mine. It's one of my favorite filipino dishes. And it can be served with a dollop of shrimp paste. For coloring, you can add achuete to the sauce.  -  28 Apr 2009  (Review from Allrecipes USA and Canada)


    Delicious! I was skeptical about the peanut butter but it was absolutely wonderful. Will definitely make this again and again!  -  22 Oct 2010  (Review from Allrecipes USA and Canada)