This is one of the traditional foods back in the Philippines, always the best for fiestas and holidays. Serve over hot cooked rice.

Recipe Summary

prep:
15 mins
cook:
2 hrs 20 mins
total:
2 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.

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  • Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.

  • Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.

Editor's Note

Oxtails produce a lot of fat as they cook; strain off excess grease from the stew before serving.

Nutrition Facts

395 calories; protein 40.1g; carbohydrates 14.9g; fat 21g; cholesterol 124.8mg; sodium 683mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2010
This is my all-time favourite Filipino dish! I always have my dad make it when I visit home:) This recipe is pretty much how I make mine however there are a few difference: 1) I also add a pound of stewing beef to the oxtail to make it "meatier" 2) I don't use bok choy and it still has enough vegetables in it 3) I mix the peanut butter right into the broth - the heat melts it right away 4) I like using crunchy peanut butter for more texture. Great recipe! Everyone should try it:) Read More
(44)

Most helpful critical review

Rating: 3 stars
09/20/2011
I made this exactly as the recipe stated;and it was very good but I felt something was missing. I would have given it a 3-star rating after the first attempt... However I made it a second time with the following changes/additions: First in addition to the oxtails I added about a pound of beef stew meat. (I am matriarch to a family of carnivores!) Then I browned all of the meat at high heat....using half canola and half olive oil and I lightly salted and peppered it. This step is so important (to me) in order to flavor the broth! Then I added about a cup of red wine to de-glaze the pot scraping all of the little crispies from browning the meat. From this point I followed the recipe pretty closely. (Pretty closely because I also added fresh Thai basil and marjoram when I added the veggies.) I served it over brown rice with a wonderful crusty Portuguese bread...it was really an international meal by the time I finished with it! All of my changes bumped the recipe to a 5-star but I don't know how authentic it is now! Thanks for the recipe!! Read More
(11)
31 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/02/2010
This is my all-time favourite Filipino dish! I always have my dad make it when I visit home:) This recipe is pretty much how I make mine however there are a few difference: 1) I also add a pound of stewing beef to the oxtail to make it "meatier" 2) I don't use bok choy and it still has enough vegetables in it 3) I mix the peanut butter right into the broth - the heat melts it right away 4) I like using crunchy peanut butter for more texture. Great recipe! Everyone should try it:) Read More
(44)
Rating: 4 stars
04/29/2009
This is basically how I make mine. It's one of my favorite filipino dishes. And it can be served with a dollop of shrimp paste. For coloring you can add achuete to the sauce. Read More
(29)
Rating: 5 stars
10/22/2010
Delicious! I was skeptical about the peanut butter but it was absolutely wonderful. Will definitely make this again and again! Read More
(22)
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Rating: 5 stars
05/12/2010
Made this for my Filipino husband. He said it was exactly right. Very authentic. Thanks for the recipe! Read More
(17)
Rating: 5 stars
06/07/2010
My favorite Filipino Dish Read More
(15)
Rating: 5 stars
11/10/2009
very good recipe almost like Momma's! Thank you for sharing! Read More
(14)
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Rating: 3 stars
09/20/2011
I made this exactly as the recipe stated;and it was very good but I felt something was missing. I would have given it a 3-star rating after the first attempt... However I made it a second time with the following changes/additions: First in addition to the oxtails I added about a pound of beef stew meat. (I am matriarch to a family of carnivores!) Then I browned all of the meat at high heat....using half canola and half olive oil and I lightly salted and peppered it. This step is so important (to me) in order to flavor the broth! Then I added about a cup of red wine to de-glaze the pot scraping all of the little crispies from browning the meat. From this point I followed the recipe pretty closely. (Pretty closely because I also added fresh Thai basil and marjoram when I added the veggies.) I served it over brown rice with a wonderful crusty Portuguese bread...it was really an international meal by the time I finished with it! All of my changes bumped the recipe to a 5-star but I don't know how authentic it is now! Thanks for the recipe!! Read More
(11)
Rating: 5 stars
01/18/2011
Used veggie burgers instead of the beef. Liked it! Read More
(10)
Rating: 5 stars
02/07/2013
This is one of my favorite foods--I daydream about it when I know I'm going to have it for dinner! One thing that really helps it be excellent is to use BEEF BROTH or BEEF BOUILLON instead of plain water! I also put some cayenne pepper in and we eat it over rice--YUMMY! Read More
(5)
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