2-3 pounds oxtail
2 tbsp vegetable oil
2 tbsp achuete seeds
2 cloves garlic,minced
1 medium onion,sliced
1 chicken bouillon
3 tbsp peanut butter
1/2 lb green beans
3 japanese eggplants,cut in half lengthwise and sliced into 2 inlenghts
1/2 pound bokchoy
Place the oxtail pieces in a large pot,cover with water and bring to a boil. Lower the heat and simmer,covered,for 1 1/2 hours or until tender. Occasionally skim off the foam that rises to surface. Add chicken bouillon for better taste.
Remove the meat and allow it to cool, Reserve 3 cups of the broth.
Heat the vegetable oil in a pan and add the annatto seeds. saute until the oil turns red. Discard the seeds. Add the garlic and onions and saute for few minutes. Add green beans and cook for about 4 minutes.
Serve with sauteed shrimp paste (bagoong) and white rice.