6-10 pieces oxtail
1 onion, chopped coarsely
4 tbsp. giniling na bigas (raw rice, roasted brown and ground with a coffee grinder)
1-1/2 Lily's peanut butter
Pechay or bokchoy
String Beans (sitaw), cut into 3 inch pieces
Eggplant, cut into 2 inch pieces
Achuete/Annatto juice (for aesthetics only)
Cook oxtail with onions enough water to cover them in a crockpot for 5-6 hours on low, or in a pressure cooker for 15-20 minutes. If meat becomes too tender, set aside and cook the stew separately. Transfer to a regular pot, add peanut butter and roasted rice and stir until peanut butter is separated. Simmer for a few minutes until rice thickens. Season with fish sauce. Add achuete/annatto until the right color, and vegetables till cooked, adding bokchoy last. Serve with bagoong (shrimp paste) and steamed rice.
Mangia!
Very flavorful dish with tasty meat falling off the bones. For best results half of the ginger and all of the basil should be added in the last hour of cooking. Mangia!
6-8 medium sized oxtail pieces, frozen if cooking 8 hours, thawed if cooking for less
1 big piece of ginger, about the size of a small egg, sliced (I made slivers with a peeler because I don’t like biting into the ginger)
½ cup oyster sauce
4 medium sized carrots, cut into 1 inch pieces
About 40 pieces string beans
1 ounce fresh basil or about 1 cup
Crockpot: In a 4-ounce crockpot add oxtail, half of the ginger, carrots and oyster sauce. Cook on low for 8 hours if meat is frozen, 4-6 hours if meat is thawed. When meat is tender, add string beans and basil, and season with more oyster sauce and pepper if necessary, usually in the last hour of cooking.
Serves 3-4 with white rice.
Conventional stove: In a pot simmer oxtail, ginger and oyster sauce until meat is tender (about 2-3 hours). Add string beans and basil.
