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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Preparation Time

  Cooking Time - 150 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours. | 2. Skim as much fat from the top of the liquid as possible. Crumble the beef bouillon cubes into the liquid and allow to dissolve. Remove the meat from the broth and set aside. Add the bok choy, long beans, and eggplant to the broth and simmer until tender. | 3. While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. Cook and stir the onion and garlic in the hot oil until tender. Stir the achiote powder into the mixture to add a little color. Add the peanut butter and stir until it's melted into the mixture. Add about half the broth to the pot; bring to a simmer for 5 minutes. Add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef oxtail	4 1/2	pounds		1815.6041	0.0	403.9209	10.2
water	3	cups		0.0	0.0	0.0	0.0
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
bok choy	1/2	pound	chopped	138.3458	10.5687	7.8698	7.3709
bean	1/2	pound	cut	65.771	9.2987	9.5255	1.1340000000000001
eggplant	1/2	pound	cubed	56.6991	13.3356	2.2226	0.4082
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
achiote powder	1	teaspoon		0.0	0.0	0.0	0.0
peanut butter	3	tablespoons		282.72	10.3536	11.5488	23.9712

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.