Recipe type: Main
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Ox tail and peanut butter stew? Ok, it's not that simple. And no one questions peanuts and peanut butter in Thai cooking, so try out this beefy, silky smooth Filipino beef stew and you will be changed forever.
  • 1 lb Ox Tail, cut
  • 1 tsp salt
  • 2 tsp cooking oil
  • 2 cloves minced garlic
  • 1 medium onion, diced
  • 2 cups beef broth
  • 3 tbsp peanut butter
  • ½ lb fresh green beans
  • 2 tbsp rice flour, or other thickener
  • 2 egg plants (the long skinny kind), but into ½ quarter rounds
  • 6 baby bok choy, cut in half long ways
  1. Using 1 tsp of salt, and fresh ground pepper liberally sprinkle the ox tail on all sides
  2. Place the cut eggplant in a large bowl and sprinkle with the remaining 1tsp salt
  3. In a multicooker, or whichever your vessel of choice is, heat oil, and thoroughly brown all sides of the ox tail.
  4. Once browned, remove ox tail and set aside.
  5. In the same vessel, sautee the onions and garlic until soft and aromatic
  6. Add beef broth and peanut butter and scrape up any browned bits in the pot
  7. Squeeze any water you can from the egg plant pieces before you add them to the broth
  8. Add ox tail back to vessel and slow cook for 6 hours until meat is thoroughly tender and comes off the bone easily
  9. Add thickener until the liquid has a thick consistency
  10. Spread green beans and bok choy across the top of the stew
  11. Bring the heat up to medium and cook another 30 minutes.
  12. Serve in a bowl with each ingredient separated, green beans, bok choy, ox tail and stew
  13. Enjoy!
Recipe by FiliVino! at https://www.filivino.com/kare-kare/