6 Serves
83 Mins
8 g
18 g
16 g
In a large pot, boil the oxtail in water until tender, skimming off any impurities that rise to the surface.
Ingredients, vitamins, and health benefits
Oxtail
Cooking Oil
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Vitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
72 µg / 400 µgCalcium
88 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
377 mg / 4,700 mgSodium
1429 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the cooking oil in a large pot or heavy-bottomed pot and sauté the onion and garlic until fragrant.
Stir in the annatto powder and peanut butter, then add the cooked oxtail and a portion of the broth to create a thick sauce.
Add the eggplant, string beans, and bok choy to the pot, simmering until the vegetables are tender but crisp.
Season the stew with salt and pepper to taste and serve hot with a side of bagoong alamang.
Onion
Garlic
Peanut Butter
Annatto Powder
Bok Choy
Eggplant
String Beans
Salt
Salt And Pepper
Bagoong Alamang
Vitamin A
95 µg / 900 µgVitamin C
21 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
72 µg / 400 µgCalcium
88 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
377 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g