Ingredients:

  • 2 lbs Oxtail, cut into 2-inch pieces (900g)
  • 1 lb Beef Chuck, cut into 2-inch cubes (450g)
  • 1 lb Tripe, cleaned and boiled until tender (450g) - Optional
  • 8 cups Water (1.9 Liters)
  • 1 large Onion, quartered
  • 4 cloves Garlic, crushed
  • 1 Bay leaf
  • 1 tbsp Whole Black Peppercorns
  • 1/2 cup Peanut Oil (120 ml)
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 1 cup Toasted Ground Peanuts (150g)
  • 1/2 cup Ground Rice Flour (60g)
  • 4 cups Beef Broth (from cooking the meat, or store-bought) (950 ml)
  • 1/4 cup Annatto Seeds, soaked in 1/2 cup hot water (60ml)
  • 2 tbsp Fish Sauce (Patis) or to taste
  • 1 tbsp Sugar (or to taste)
  • 1 bunch Bok Choy, chopped
  • 1 bunch String Beans, trimmed and cut into 2-inch pieces
  • 1 Asian Eggplant, sliced into 1-inch rounds
  • 1/2 cup Banana Blossoms (canned or fresh), prepared according to package instructions (80g) - Optional
  • Bagoong (Filipino Shrimp Paste)
  • Cooked White Rice

Instructions:

  1. Simmer the oxtail, beef chuck, and/or tripe (if using) in a stockpot with water, onion, garlic, bay leaf, and peppercorns until tender. This may take 2-3 hours. Reserve the broth.
  2. Soak annatto seeds in hot water. Strain the water to extract the color; discard the seeds.
  3. Sauté onion and garlic in peanut oil until softened. Add ground peanuts and rice flour, cooking for a few minutes until fragrant.
  4. Gradually whisk in beef broth and annatto water into the peanut mixture. Bring to a simmer, stirring constantly, until thickened.
  5. Add the cooked meat to the peanut sauce. Season with fish sauce and sugar to taste. Simmer for 15-20 minutes to allow the flavors to meld.
  6. Add the eggplant first and simmer for a few minutes until tender. Then, add the string beans and bok choy. Cook until the vegetables are tender-crisp. Stir in the banana blossoms, if using.
  7. Serve hot over white rice with a side of bagoong (shrimp paste) for dipping.