J
Jeanh
Guest
INGREDIENTS
½ kilo oxtail, cut by 2 ½” a piece
½ kilo beef (sirloin or round), cubed
4 eggplants, sliced crosswise or about 2 ½” long
1 bundle pechay, cut into halves
1 bundle sitaw, cut by 2” long a piece
1 puso ng saging, cut ing lengths, blanche
2 pcs onions, sliced
2 heads of garlic, minced
2 tbsp atsuete seeds
2-3 cups peanut butter
¼ cup toasted rice, grounded
pepper
salt to taste
bagoong alamang
cooking oil
water
DIRECTIONS
- In a pan, heat 4 tablespoons of oil and fry atsuete seeds. Drain the atsuete oil in a bowl and dispose the seeds.
- Place oxtail and beef slices in a casserole, pour enough amount of water (just about the height of the meat on the casserole). Boil for an hour or until the meat is tender. Keep adding water when needed. When cooked, strain but keep the beef broth.
- Use 1 tablespoon of atsuete oil and saute onions and garlic in a deep skillet.
- Add oxtail and beef, continue sauteing, until the meat turns brown.
- Pour broth, enough to make a sauce. Simmer for few minutes and then add the cups of peanut butter, grounded toasted rice, and the rest of the atsuete oil to create a thicker sauce. Simmer.
- Add vegetables: pechay, eggplants, sitaw, and puso ng saging.
- When the veggies are already tender, Season it with pepper and salt. Simmer again.
- Serve hot with white rice and bagoong alamang.
