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Oxtail and vegetables simmered in a rich peanut sauce — a lavish, deeply satisfying Filipino tradition.
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A representative Filipino traditional dish simmering oxtail or beef tendon and vegetables in a rich peanut-and-rice-based sauce. While some believe the name is related to "curry," the dish actually uses almost no spices — the fragrant, toasty peanut flavor is the true star. Served with a fermented shrimp condiment called "bagoong" as a garnish, this combination creates a uniquely deep, distinctive flavor. Often made for special occasions given the effort involved.
Parboil the oxtail, then simmer until tender, about 1 hour (reserve the cooking liquid).
Dry-toast the rice and grind into a powder (can be omitted if unavailable).
Sauté the onion, then add peanut butter and the cooking liquid to make the sauce.
Return the meat to the pot and add the rice powder to thicken.
Add the eggplant and green beans, and simmer until tender.
Season with salt, and serve with shrimp paste on the side if desired.