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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Handle raw meat with care and wash hands thoroughly afterwards to prevent cross-contamination.
Season 1kg oxtail and 400g veal/beef shank generously with 2 tbsp cooking salt on all sides.
Watch out
Season all sides of the meat generously, otherwise the flavor cannot penetrate deep into the thick cuts.
Hot oil may splatter when placing meat into the pan; place pieces in gently away from yourself.
Heat 2 tbsp canola oil in a stainless steel pan and fry every piece of seasoned meat until every side has a deep brown color.
local_fire_departmentmedium-high heatWatch out
Sear the meat over medium-high heat and do not move the pieces too early, otherwise the crust will stick to the pan.
Boiling stock pots are extremely hot; use oven mitts when moving or venting the pot.
Transfer the seared meat into a large stock pot, cover completely with 2 liters of water, and add 2 heads of garlic, 2 sliced red onions, and 5 bay leaves. Cook down for about 3 hours until tender.
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Ensure the water level remains above the meat during the 3-hour simmer
add more water if needed, otherwise the meat will dry out and burn
Cool the cooked broth down to room temperature, cover, and place it in the fridge overnight.
Watch out
Cool the broth completely before refrigerating, otherwise it will raise the fridge temperature and spoil other food.
On day 2, take out the chilled pot and use a spoon to scoop and separate the hardened fat layer from the meat and broth, saving the fat in a bowl for later use.
Watch out
Scrape the fat off gently, otherwise you will break the tender meat underneath.
Remove the meat onto a plate, then pour the remaining broth through a fine mesh strainer into a large glass bowl to yield deep beefy broth.
Keep your fingers curled inward while chopping with a sharp knife to avoid cuts.
Chop 1 red onion, mince 4 cloves of garlic, slice 4 roma tomatoes, cut 3 Chinese eggplants into wedges, prep 4 pieces of pechay, and tie up 15 long beans.
Watch out
Cut the vegetables evenly, otherwise they will not cook at the same rate when added to the stew.
Hot frying oil can splatter; pour and strain carefully using heat-resistant tools.
In a pan, combine 2 tbsp atsuete seeds, 50g chicken skin, 2 garlic cloves, 1 red onion, 1 lemongrass stalk, 2 birds eye chilies, 2 pieces of ginger, and cover with 1 cup peanut oil. Simmer and mix until infused, then strain.
local_fire_departmentmedium heatWatch out
Keep the heat low-medium so the spices and chicken skin render flavor slowly without burning and turning bitter.
Process 2 cups of peanuts in a food processor until smooth, then blend in 2 tbsp white sugar and 1 pinch of salt.
Watch out
Process the peanuts in intervals, otherwise the food processor motor will overheat.
Get a pan out on medium heat, throw in 1/3 cup white rice, and toast until slightly charred and smoky. Blend into a fine powder.
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Stir the rice continuously while dry-toasting, otherwise it will brown unevenly and taste bitter.
In a large stock pot, heat 4 tbsp annatto oil and fry chopped red onion, minced garlic, and sliced roma tomatoes for 5 minutes until fragrant and softened.
local_fire_departmentmedium heatWatch out
Stir frequently, otherwise the garlic will burn and turn bitter before the tomatoes break down.
Add a couple of tablespoons of skimmed fat if the oil dries up, then mix in 3/4 cup peanut butter and 4 cups of beef broth until smooth and well combined.
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Whisk the peanut butter thoroughly into the warm broth, otherwise lumps will form and the sauce will have grainy pockets.
Return the cooked oxtail and shank into the pot, bring to a simmer, and let bubble away for 1 hour until the sauce thickens.
local_fire_departmentlow-medium heatWatch out
Simmer on low-medium heat and stir occasionally, otherwise peanut sauce easily sticks and burns at the bottom.
Add 2 tbsp fish sauce into the simmering pot and adjust to taste based on how salty and savory you want it.
local_fire_departmentlow-medium heatWatch out
Add fish sauce gradually and taste before adding more, otherwise the stew can quickly become too salty.
Lifting hot pot lids can release scalding steam; tilt the lid away from your face to avoid burns.
In the last 10 minutes of cooking, sprinkle in the ground toasted rice powder, then layer 15 long beans, 3 Chinese eggplants, and 4 pieces of pechay on top of the meat. Cover with a lid and steam tender.
local_fire_departmentlow-medium heatWatch out
Add the toasted rice gradually while stirring, otherwise it will form sticky clumps that do not dissolve.
Plate the cooked bok choy, long beans, eggplant, oxtail, and beef shank onto a large white plate, ladle the thick rich peanut sauce over the top, and serve with bagoong na alamang.
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