Recipe Details
Ingredients
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1 ½poundsbeef oxtail, cut into pieces
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1largeonion, quartered
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2clovesgarlic, chopped
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1teaspoonsalt
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½teaspoonground black pepper, or to taste
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1largeeggplant, cut into 2-inch chunks
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½headbok choy, cut into 1-inch pieces
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½poundfresh green beans, trimmed and snapped into 2-inch pieces
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¼cuppeanut butter, or as needed to thicken sauce
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories395 | |
| % 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.
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