Oxtail stew

    Oxtail stew


    16 people made this

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

    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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