It’s no wonder why this dish is as iconic as it is



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  • lb oxtail
  • 1 beef bouillon cube
  • 2 bunches baby bok choy
  • 1 medium Chinese eggplant
  • 10 snake beans (long beans) cut into 2 in. pieces
  • ½ can banana blossoms in water or brine, NOT pickled, roughly chopped
  • ¾ cup annatto water
  • ¾ cup peanut butter Lily's brand or another sweetened peanut butter
  • ½ cup ground peanuts
  • ¼ cup cornstarch
  • medium yellow onion chopped
  • 3 cloves garlic crushed
  • 4-6 cups water
  • 3 Tbsp neutral cooking oil
  • cooked rice for serving


  • Heat oil in a cooking pot or pressure cooker. Sauté garlic and onion.
  • Once the onion becomes soft, sauté the oxtail until light brown.
  • Pour water into the the pot. Let boil. Add beef cube. Stir. Cover and cook between low to medium heat until the oxtail becomes tender. This will take around 2 to 2½ hours for conventional cooking, and 30 to 40 minutes if a pressure cooker is used.
  • Once the oxtail is tender, add peanut butter and ground peanuts. Stir.
  • Pour in annatto water. Cook for 3 minutes.
  • Combine cornstarch and ½ cup cold water. Pour the mixture into the pot. Stir until the sauce gets thicker.
  • Add banana blossoms. Cook for 3 to 4 minutes.
  • Add eggplant and snake beans. Cook for 5 minutes.
  • Put the bok choy into the pot. Stir. Cover and cook for 2 minutes.
  • Transfer to a serving dish. Serve with hot rice and enjoy!


Recipe inspired by Panlasang Pinoy
Course: Dinner
Region: Asia


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