Boil the Meat: In a big pot, bring your water to a boil. Add the oxtail and chopped onion. Simmer for 2.5 to 3 hours (or just 35 minutes in a pressure cooker) until the meat is fall-off-the-bone tender.
Make the Sauce: Add ground peanuts, peanut butter, and the annatto water (strained from seeds). Simmer for 5–7 minutes to bring out that nutty goodness.
Thicken It Up: Stir in toasted ground rice (or your substitute). Simmer for another 5 minutes to thicken the sauce.
Prepare the Veggies: In a separate pan, sauté garlic, then cook banana blossoms, eggplant, and string beans for about 5 minutes.
Combine & Finish: Add the cooked veggies to your stew. Season with salt and pepper to taste.
Serve Hot: Best enjoyed over warm white rice with a side of shrimp paste. Tip: mix bagoong with each bite for a flavor bomb!
