• 6servings
  • 20minutes
  • 395calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beef oxtail, cut into pieces

  2. 1 large onion, quartered

  3. 2 cloves garlic, chopped

  4. 1 teaspoon salt

  5. 1/2 teaspoon ground black pepper, or to taste

  6. 1 large eggplant, cut into 2-inch chunks

  7. 1/2 head bok choy, cut into 1-inch pieces

  8. 1/2 pound fresh green beans, trimmed and snapped into 2-inch pieces

  9. 1/4 cup peanut butter, or as needed to thicken sauce

Instructions Jump to Ingredients ↑

  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.


Send feedback