You'll Need:
- 1/2 kilo beef (tender cut from sirloin or round)
- 2 oxtail
- 2 pig hocks
- 7 cups water
- 1/2 cup oil
- 2 heads garlic (minced)
- 2 medium sized onions (diced)
- 1 tbsp atsuete (soak in 1/2 cup water and mash later to get its color)
- 1/2 cup sauted shrimp fry paste (bagoong alamang)
- 1 pc banana heart (cut to almost proportional)
- 4 pcs eggplant (sliced into rings)
- 6 pcs string beans (cut 2" long)
- 4 cups of peanut butter
- 1 head petchay
- pinch of salt and pepper
What To Do:
- In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is
tender and cooked. Remove all scum that rises to the surface. Take out the meat, set aside, keep stock for later.
- In a wok, saute garlic, onion, bagoong alamang and then the banana heart.
- Add oxtail, hocks and beef, pour in the stock, season with salt and pepper, atsuete broth, and add peanut butter
- Simmer until all flavors are incorporated, then add the vegetables. Make sure vegetables are well cooked and not soggy.
- Serve hot with bagoong with calamansi and chili pepper
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