Kare-Kare Filipino Oxtail Peanut Stew

1. 1

   Bring the oxtails and water to a boil in a large pot. Lower the heat to medium-low and simmer until tender, at least 2 hours, adding more water as needed. Skim off as much fat from the surface of the liquid as you can.

2. 2

   Move the oxtails to a plate. Crumble the beef bouillon cubes into the pot and stir until dissolved. Add the bok choy, beans, and eggplant, and simmer until tender, 10 to 15 minutes.

3. 3

   While the vegetables simmer, heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook and stir until tender, about 5 minutes. Stir in the achiote powder. Stir in the peanut butter until it melts. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add the oxtails and cook for 5 minutes. Transfer the remaining broth and vegetables to the pot and stir to combine. Serve hot.

• Calories 612.97 kcal High
• Protein 69.83 g Good Source
• Carbs 25.64 g Moderate
• Total Fat 29.28 g High
• Saturated Fat 16.36 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 183.72 mg High
• Sodium 1230.98 mg High
• Fiber 6.56 g Good Source
• Sugar 9.34 g Moderate
• Added Sugar 4.97 g Moderate
• Calcium 182.26 mg Moderate
• Iron 17.23 mg Good Source
• Potassium 211.48 mg Low Source
• Vitamin A 62.68 mcg_rae Low Source
• Vitamin C 84.47 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Garlic 🧄
• Onions 🧅