Back to 4 servings stew 3 lb oxtail, cut into 2-inch pieces 8 cup water, plus more as needed 2 tablespoon neutral oil 1 large onion, finely diced 6 clove garlic, minced 1 thumb-sized piece ginger, minced 3 star anise 2 bay leaves 1 cup unsweetened peanut butter, creamy 0.25 cup rice flour, toasted in a dry pan until golden 2 tablespoon annatto powder, or steep 3 tablespoons annatto seeds in water and use the colored water vegetables 2 Japanese eggplants, cut diagonally into 2-inch pieces 2 bundle string beans, cut into 3-inch lengths 2 bunch bok choy 1 cup calabaza squash, optional, cut into 2-inch pieces seasoning fish sauce, patis, to taste salt, to taste black pepper, freshly ground, to taste serving shrimp paste, bagoong alamang, for serving steamed jasmine rice, for serving calamansi or lime wedges, for serving
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1 Step 1: Scrub the oxtail under cold running water, then cover with water in a pot, bring to a boil and cook 5 minutes. Drain, rinse the meat and pot clean, then refrigerate overnight if you have time.2 Step 2: Put the oxtail back in the cleaned pot and cover it with fresh water. Add the star anise and bay leaves, then heat on high until boiling. Turn the heat down to medium-low and spoon off the foam that rises to the surface.3 Step 3: Cover and simmer for 2 to 2.5 hours, adding water as needed, until the meat is very tender and almost falling off the bone. Reserve 2 cups of the broth and keep the rest in the pot.4 Step 4: While the oxtail simmers, toast the rice flour in a dry skillet over medium heat, stirring constantly, for 5 to 7 minutes until golden and fragrant. Set aside.5 Step 5: Heat the oil in a large sauté pan over medium heat. Cook the garlic until light golden, about 1 minute, then add the ginger for 1 minute and the onion for 3 to 4 minutes until translucent.6 Step 6: Stir in the peanut butter and annatto, then gradually whisk in the 2 cups of reserved hot broth. Simmer 10 minutes, stirring often.7 Step 7: Whisk the toasted rice flour into the peanut mixture, adding more broth a little at a time until thick, smooth and pourable, coating the back of a spoon.8 Step 8: Submerge the banana heart in salted water for 15 minutes, then drain it. Cook each vegetable briefly in boiling water and drain as soon as it's done: string beans 3 to 4 minutes, eggplant 2 to 3 minutes, banana heart 4 to 5 minutes, calabaza 3 to 4 minutes, and bok choy 1 to 2 minutes.9 Step 9: Lift the tender oxtail from the broth and strain the remaining broth into the peanut sauce to reach your preferred consistency. Return the oxtail to the sauce and simmer 5 minutes.10 Step 10: Season with fish sauce, salt and black pepper to taste. Rest for 15 to 20 minutes so the flavors settle.11 Step 11: Arrange the oxtail in a deep bowl, pour the sauce over it and ring with the blanched vegetables. Serve hot with steamed rice, shrimp paste and calamansi or lime wedges.getsaucepan.com/r/bd2a7b26-58a5-5db2-ac50-de3c795d6893
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