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Add a photoAn stew that highlights oxtail and the broth.
Ingredients
- measurements is up to your preference
- Oxtail (I used 2 packs because The Husband likes the meat)
- Onion
- Beef Tripe
- Garlic
- Beef Bouillon
- Eggplant
- String Beans
- Napa Cabbage
- Sazon by Goya or any brand you like
- Salt and Pepper
Directions
- Boil the oxtail with onion and garlic. The use of a pressure cooker is great for this. In my cause, I used a slow cooker and I left it for about 6 hours. Oxtail is quite tough so it takes a long time to cook.
- Once the oxtail is tender, add the tripe and cook for a 5-10 minutes. Do not overcook it.
- After the meat is cook, remove from the pot but keep the liquid for later.
- Take the meat and saute it in a wok or large skillet add the chicken bouillon and sazon (to taste) and more garlic and onions.
- Once the meat browned slightly add the veggies. Start with the string beans, the egg plant and lastly the napa cabbage.
- Once everything is sauteed together, add the peanut butter, broth from earlier and pepper to taste.
- Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 29 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 238mg | 7% |
| Total Carbs 6.3g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.6g | 2% |
| Protein 1.39g | 2% |
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