Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Oxtail and vegetables in a rich peanut sauce.
Equipment: Large stockpot or slow cooker
Measures and names
Ingredients
- 1.2 kg oxtail or beef shin (beef shank), cut into pieces
- 2 litres water
- 1 onion, quartered
- 1 tbsp annatto (achiote) powder
- 150 g smooth peanut butter, no added sugar
- 60 g roasted peanuts, finely ground
- 2 aubergines (eggplants), sliced thickly
- 200 g green beans or snake beans, trimmed
- 200 g pak choi (bok choy) or water spinach
- Salt and black pepper
- Shrimp paste (bagoong), to serve
Method
- Simmer the oxtail with the water and onion for 2 to 3 hours, until the meat is falling from the bone. Skim as needed and keep the cooking liquid.
- Lift out the meat. Measure 1 litre of the cooking liquid back into the pan and stir in the annatto.
- Whisk in the peanut butter and ground peanuts and simmer gently for 10 minutes, until the sauce is thick and glossy.
- Return the meat, then add the aubergine and beans and cook for 8 to 10 minutes, until tender.
- Add the pak choi for the last 2 minutes. Season carefully and serve with shrimp paste on the side.
Swaps and tips
Check the peanut butter has no added sugar; the ingredients should be peanuts and salt. Traditional recipes thicken with toasted rice flour, which is left out here as the peanuts do the job. The shrimp paste is essential for balance, so do not skip it.
Add carbs for the family (optional)
For the family, serve with steamed rice. The on-plan bowl is generous enough on its own.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 41 g | 13 g | 5 g | 42 g | 612 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
