- 1 kg. beef oxtail, chopped into serving pieces
- 6 cups water
- 3 tbsp. fish sauce or patis
- 3 tbsp. olive oil or any cooking oil will do
- 1 big onion, sliced thinly
- 2 to 3 cloves garlic, minced
- Salt and pepper to taste
- 1 pound string beans, trimmed
- 3 pcs. large eggplant, cut diagonally
- 1/2 cup peanut butter (i usually use Lily’s brand)
- 1 pack Mama Sita’s Kare-kare mix
- Add the oxtails, water and salt to a large pot and set over medium flame. Bring to a boil, then reduce heat to medium-low and simmer for 1 to 1 1/2 hours, or until the oxtails are tender. Skim any scum that rises to the surface. Remove the oxtails to a plate and reserve the stock. You can also use a pressure cooker and it will only take you 30 minutes to tenderize the oxtail.
- Heat the oil in a large pot over medium-high heat. Pat the oxtails dry and brown them on all sides in the oil. Remove the oxtails and add the sliced onion and garlic. Sauté until the onion is wilted.
- Add back the browned oxtails and reserved stock. Bring to a boil, reduce heat to medium and simmer for about 15 minutes. Add fish sauce and pepper to taste.
- Stir in the green beans and eggplant and simmer for another 15 to 20 minutes.
- In a bowl with a cup of stew liquid dissolve in the Mama Sita’s kare kare mix together with the peanut butter, beat until smooth and then stir it into the stew. Simmer for another 10 minutes or so until the stew has thickened. Then add pechay and simmer for a minute or two.
- Adjust seasoning and serve with white rice and some sautéed bagoong alamang on the side.