3 lbs. Ox Tail cut into serving size
1 1/2 cup of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked shrimp bagoong
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle of sitaw (string beans) cut to 2" long
1/2 cup oil
4 cups of water
Salt to taste
In a deep pot boil oxtails in water, 1 pc. bay leaf, 3 pcs. whole pepper and a pinch of salt for an hour or until cooked. Strain and keep the stock.
In a big pan or wok heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
On a separate pan brown eggplant and string beans on olive oil for few minute. Do not overcook the vegetables.
***Serve the ox tail with the peanut sauce on the side or on top with bagoong on the side and hot plain rice. I like my bagoong with lemon juice. ***