Ingredients
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1 ½ pounds beef oxtail, cut into pieces
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1 large onion, quartered
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2 cloves garlic, chopped
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1 teaspoon salt
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½ teaspoon ground black pepper, or to taste
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1 large eggplant, cut into 2-inch chunks
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½ head bok choy, cut into 1-inch pieces
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½ pound fresh green beans, trimmed and snapped into 2-inch pieces
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¼ cup peanut butter, or as needed to thicken sauce
Directions
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Fill a large saucepan with water; add oxtail, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming off the foam occasionally, until oxtail meat is very tender and broth is reduced to 3 cups.
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Stir in eggplant, bok choy, and green beans; simmer for about 20 minutes, until vegetables are tender.
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Just before serving, place peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to stew.
Editor's Note
Oxtails produce a lot of fat as they cook; strain off excess grease from the stew before serving.
Nutrition Facts (per serving)
| 395 | Calories |
| 21g | Fat |
| 15g | Carbs |
| 40g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 8g | 38% |
| Cholesterol 125mg | 42% |
| Sodium 683mg | 30% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 7g | 24% |
| Total Sugars 6g | |
| Protein 40g | 80% |
| Vitamin C 28mg | 31% |
| Calcium 93mg | 7% |
| Iron 6mg | 31% |
| Potassium 741mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
