Rich and savory peanut-based stew, which can be cooked using beef. With the traditional way of thick peanut sauce paired with savory shrimp paste (bagoong), makes it more exciting and appetizing. Highly recommended for a perfect weekend main course.
Ingredients:
3 lbs. (1360.78g) beef, cut into 2-inch pieces
1 cup peanut butter
1/4 cup toasted ground rice
1 bunch banana blossom (puso ng saging), sliced
1 bunch pechay
1 bunch string beans (sitaw), cut into 2-inch pieces
4 pieces talong (eggplant), sliced
2 tablespoons annatto seeds (atsuete), soaked in 1/2 cup warm water
4 tablespoons fish sauce
1 medium onion, chopped
5 cloves garlic, minced
8 cups water
Ground black pepper to taste
1/2 cup shrimp paste (bagoong alamang), cooked (for serving)
Instructions:
Pour the water in a large cooking pot. Bring to a boil.
Add the oxtail. Cover and simmer for 2 to 3 hours until meat is tender. Add more water if needed.
Separate the meat from the broth and set aside. Save the broth for the base of the sauce.
Heat a clean cooking pot and add oil. Sauté the garlic and onion for 3 minutes.
Add the oxtail and fish sauce. Stir and cook for 2 minutes.
Pour in the remaining broth from the boiled meat and let it boil.
Stir in the peanut butter and the annatto water (strain to remove seeds) for color.
Add the toasted ground rice to thicken the sauce. Let simmer for 5 minutes.
Put-in the banana blossom, talong, and string beans. Cook for 5 minutes in medium heat.
Add the pechay. Stir. Cover and turn the heat off, letting the residual heat cook the greens.
Sprinkle some ground black pepper to taste.
Transfer to a serving bowl. Serve hot with a side of cooked shrimp paste.
