Filipino Oxtail Stew Recipe -
Filipino Oxtail Stew  Recipe

Filipino Oxtail Stew

Recipe by  

"This is one of the traditional foods back in the Philippines, always the best for fiestas and holidays. Serve over hot cooked rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 20 mins

    2 hrs 35 mins


  1. Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.
  2. Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
  3. Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.
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  • Editor's Note
  • Oxtails produce a lot of fat as they cook; strain off excess grease from the stew before serving.

Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2010

This is my all-time favourite Filipino dish! I always have my dad make it when I visit home :) This recipe is pretty much how I make mine, however, there are a few difference: 1) I also add a pound of stewing beef to the oxtail to make it "meatier", 2) I don't use bok choy and it still has enough vegetables in it, 3) I mix the peanut butter right into the broth - the heat melts it right away, 4) I like using crunchy peanut butter for more texture. Great recipe! Everyone should try it :)

Most Helpful Critical Review
Sep 20, 2011

I made this exactly as the recipe stated;and it was very good, but I felt something was missing. I would have given it a 3-star rating after the first attempt... However, I made it a second time, with the following changes/additions: First, in addition to the oxtails, I added about a pound of beef stew meat. (I am matriarch to a family of carnivores!) Then, I browned all of the meat at high heat....using half canola and half olive oil, and I lightly salted and peppered it. This step is so important (to me) in order to flavor the broth! Then I added about a cup of red wine to de-glaze the pot, scraping all of the little crispies from browning the meat. From this point, I followed the recipe pretty closely. (Pretty closely, because I also added fresh Thai basil and marjoram when I added the veggies.) I served it over brown rice, with a wonderful crusty Portuguese was really an international meal by the time I finished with it! All of my changes bumped the recipe to a 5-star, but I don't know how authentic it is now! Thanks for the recipe!!


17 Ratings

Apr 29, 2009

This is basically how I make mine. It's one of my favorite filipino dishes. And it can be served with a dollop of shrimp paste. For coloring, you can add achuete to the sauce.

Oct 22, 2010

Delicious! I was skeptical about the peanut butter but it was absolutely wonderful. Will definitely make this again and again!

May 12, 2010

Made this for my Filipino husband. He said it was exactly right. Very authentic. Thanks for the recipe!

Jun 07, 2010

My favorite Filipino Dish

Nov 10, 2009

very good recipe, almost like Momma's! Thank you for sharing!

Jan 18, 2011

Used veggie burgers instead of the beef. Liked it !


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 6.6 g
  • 27%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 683 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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