Filipino Oxtail Stew

Ingredients

Contains: peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 pounds 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 head bok choy, cut into 1-inch pieces
• 1/2 pound fresh green beans, trimmed and snapped into 2-inch pieces
• 1/4 cup peanut butter, or as needed to thicken sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the oxtail pieces in a large heavy pot, cover with water, and add the quartered onion and chopped garlic. Bring to a boil over high heat and skim off any foam.

2. Reduce the heat to low, cover, and simmer for about 100 minutes until the oxtail is fork-tender. Check that the thickest meat reaches at least 145°F (63°C) internally.

3. Remove the onion pieces from the pot and season the broth with the salt and black pepper.

4. Add the eggplant chunks and simmer for 15 minutes until they are soft.

5. Add the bok choy and green beans and simmer for 8 to 10 minutes until the beans are tender-crisp.

6. Stir in the peanut butter one spoonful at a time, adding as needed, and simmer 5 minutes until the sauce thickens. Taste and adjust seasoning before serving hot.