INGREDIENTS:
- 2 pounds Oxtail, cut in 1" thickness
- 1 pound beef tripe (tuwalya), pressure cooked, cut into 2" squares (optional)
- 1/2 pound string beans, sliced in 3" lengths
- 2 pcs. eggplants, sliced in 3" wedges
- 1 banana bud or heart(puso ng saging), sliced in strips(optional)
- 6 stalks Bok Choy(Pechay), leaves and stalk separated, cut in 2" lengths
- 1/2 cup peanut butter, dissolved in 1 cup beef broth
- 1/4 cup toasted rice, powdered, dissolved in 1/2 cup beef broth
- 5 cups beef broth (total)
- 2 tablespoons achuete (annatto) seeds
- 1/4 cup cooking oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- Sauteed Shrimp Paste(Bagoong Alamang)
INSTRUCTIONS:
- Heat up the oil, then put in the achuete seeds for a couple minutes until the oil becomes deep red. Strain out the seeds.
- Saute the garlic and onion using the achuete oil, then add the oxtail and beef tripe, salt, pepper, sugar, beef broth and the dissolved-peanut butter. Bring to a boil.
- Turn the heat down, and put the vegetables(except the Bok Choy leaves) into the sauce. Cover and cook for approximately 10 minutes or until the vegetables are done.
- Add the dissolved rice flour into the sauce to thicken.
- Add the Bok Choy leaves. Cook for another minute and it's ready to serve.
- Serve with rice along with a side of Sauteed Shrimp Paste(Bagoong Alamang).
Source: Filipino Food Recipes
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