Ingredients

• 1 oxtail (3-5 lbs.)
• 5 tbsps, oil
• 5 cloves garlic, crushed
• 1 medium sized onion, sliced
• water from 1/4 cup achuete, soaked
• 1 banana heart, sliced crosswise
• 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
• 4 eggplants, cut into 1/2 inch slices
• 1/3 cup rice, toasted brown in a pan and ground to a powder
• 1/2 cup peanut butter
• salt and pepper to taste
• MSG (optional)

Directions

Cut oxtail into 3 inch pieces. Boil once and discard water.
Boil again until tender.
Saute garlic and onion in oil.
Add achuete water, sauteed garlic and onions to meat and bring to a boil.
Add vegetables and enough water to make a sauce.
Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat.
Season with salt, pepper and MSG.
Serve with Bagoong Alamang on the side.