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This Filipino oxtail stew is one of the traditional dishes we cook back in the Philippines. Always the best for fiestas and holidays! Serve over hot cooked rice.
Ingredients
- 1 ½ pounds beef oxtail, cut into pieces
- 1 large onion, quartered
- 2 cloves garlic, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper, or to taste
- 1 large eggplant, cut into 2-inch chunks
- ½ head bok choy, cut into 1-inch pieces
- ½ pound fresh green beans, trimmed and snapped into 2-inch pieces
- ¼ cup peanut butter, or as needed to thicken sauce
Directions
Step 1
Fill a large saucepan with water; add oxtail, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming off the foam occasionally, until oxtail meat is very tender and broth is reduced to 3 cups.
Step 2
Stir in eggplant, bok choy, and green beans; simmer for about 20 minutes, until vegetables are tender.
Step 3
Just before serving, place peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to stew.
Editor’s Note
Oxtails produce a lot of fat as they cook; strain off excess grease from the stew before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat8g | 38% |
| Cholesterol125mg | 42% |
| Sodium683mg | 30% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber7g | 24% |
| Total Sugars6g | |
| Protein40g | |
| Vitamin C28mg | 140% |
| Calcium93mg | 7% |
| Iron6mg | 31% |
| Potassium741mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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