READY IN ABOUT 2¾ hrs

Filipino Oxtail Stew

Read Reviews (11)

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

Directions

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.
Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 2 hrs 20 mins
READY IN 2 hrs 35 mins

Footnotes

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 :)

—lac925

See full review »

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 bread...it 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!!

—Diggy's_gram

See full review »

14 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.

—mieshka

See full review »

Oct 22, 2010

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

—Anne

See full review »

Jun 07, 2010

My favorite Filipino Dish

—Niña

See full review »

May 12, 2010

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

—easy cooking momma

See full review »

Nov 10, 2009

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

—jh63baker

See full review »

Jan 18, 2011

Used veggie burgers instead of the beef. Liked it !

—VIVNIDHI

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Kare Kare Pata (Oxtail Stew)

African-Style Oxtail Stew

Filipino Menudo (Pork and Liver Stew)

Spanish-Style Oxtail Stew

Taiwanese Style Oxtail Stew

Caldereta (Filipino Beef Stew)

Caldereta (Filipino Beef and Chorizo Stew)

Jamaican Oxtail with Broad Beans

Guinataan Sitaw and Kalabasa (String Beans and Squash Stew)

Abalos-Style Hamburger Soup (Picadillo Filipino)

Nutrition

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.

Nutritional Information

Filipino Oxtail Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 395
Calories from Fat: 189

% Daily Value *
Total Fat 21g 32 %
Saturated Fat 7.6g 38 %
Cholesterol 125mg 42 %
Sodium 683mg 27 %
Potassium 741mg 21 %
Total Carbohydrates 14.9g 5 %
Dietary Fiber 6.6g 27 %
Protein 40.1g 80 %
Sugars 5.7g
Vitamin A 40 %
Vitamin C 46 %
Calcium 12 %
Iron 56 %
** Thiamin 13 %
** Niacin 27 %
Vitamin B6 29 %
** Magnesium 19 %
Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.