- 2 lbs oxtail; cut into chunks 2" length
- 1 onion; chopped
- 1 small banana heart; sliced
- 1 bundle pechay or bok choy; cut in two pieces
- 1 bundle of string beans; cut into 3-inch length
- 1 piece eggplant; sliced
- 1 cup grounded peanuts
- 1/2 cup grounded toasted rice
- 5-6 cups of water
- 1/2 cup annato seeds soaked in 1/2 cup warm water
- Fish sauce
- Using a Pressure Cooker
- In a pressure cooker, cook the oxtail with onion and enough water to cover for about 30 minutes or until oxtail is tender.
- Carefully uncover pressure cooker, then add the grounded toasted rice, grounded peanuts, and annatto water.
- Stew, stirring occasionally, until sauce becomes gelatinous.
- Add the vegetables one at a time respective to their tenderness (usually pechay or bok choy is added last).
- Season with fish sauce and cook until done. Serve with shrimp paste and steamed rice.
- Using a Crokpot
- In a crokpot, cook the oxtail in low heat with onion and enough water to cover for about 5 to 6 hours or until oxtail is tender.
- Transfer the stew to a saucepan then add the grounded toasted rice, grounded peanuts, and annatto water.
- Stew, stirring occasionally, until sauce becomes gelatinous.
- Add the vegetables one at a time respective to their tenderness (usually pechay or bok choy is added last).
- Season with fish sauce and cook until done. Serve with shrimp paste and steamed rice.
Source: My Filipino Recipes
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