Put the oxtail or beef bones and cubes in the crock pot. Fill with enough water to just cover the beef. Cook for 4 hours on high.
Turn off the crock pot. I like to remove the meat from the bones if I’m using oxtail. I remove the beef bones if not.
Heat oil in a large pot over medium heat. Fry the garlic and onion until soft. Season with fish sauce. Ladle in about two cups of the broth from the crock pot. Mix in the peanut butter until well-incorporated.
Dissolve achuete powder in about ¼ cup broth or water. Add to the pot on the stove and mix well. Add the rest of the broth and then the meat. While simmering on medium low, prepare the string beans, eggplant and bok choy. Add the string beans and eggplant. Cook until desired tenderness is reached. Add the bok choy and cook until wilted.
To serve, I like to arrange the vegetables and meat on a platter and pour over a little sauce, while serving extra sauce on the side. Don’t forget some steamed rice and bagoong!
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