Prep Time: 25 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 25 Min
Servings : 8
Original Recipe Yield - 8 servings
Ingredients
- 2 pounds oxtail, cut into pieces
- 8 cups water
- 1 onion, chopped
- 1/2 cup ground roasted peanuts
- 1/4 cup peanut butter
- 2 tablespoons annatto powder
- 1 bunch pechay
- 1 cup string beans
- 1 eggplant, sliced
- 2 tablespoons toasted rice flour
Directions
1. Place the oxtail and water in a large pot. Simmer for 1 1/2 hours or until tender.
2. Mix the annatto powder with a small amount of water and strain.
3. Add the annatto mixture, ground peanuts, peanut butter, and toasted rice flour to the pot.
4. Stir until the sauce thickens.
5. Add the eggplant and string beans. Cook for 10 minutes.
6. Add the pechay and cook for 2 minutes.
7. Serve hot with shrimp paste and steamed rice.
Nutritional Information
Amount Per Serving Calories: 520 | Total Fat: 36g | Cholesterol: 135mg
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