My only experience with oxtail is with a Pilipino stew called Kare-Kare
- 3 lb Oxtails
- 6 cups water
- 2 tsp salt
- 3 Tbs cooking oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 lb long beans or green beans, trimmed
- 3 Japanese eggplant, diced
- 1/2 cup natural peanut butter
Put the oxtail, water and salt to a large pot and place over high heat. Bring to a boil, then reduce heat to medium-low and simmer for 1 to 1 1/2 hours, or until the oxtail are tender. Skim any scum that rises to the surface. Remove the oxtail to a plate and reserve the stock.
Heat oil in a large pot over medium-high heat. Pat the oxtail dry and brown them on all sides in the oil. Remove the oxtail and add the sliced onion and garlic. Sauté until the onion is wilted. Add the browned oxtail and stock, bring to a boil, then reduce heat and simmer for about 15 minutes. Add salt and pepper to taste. Stir in the green beans and eggplant and simmer for another 15 to 20 minutes.
In a bowl, mix together the peanut butter and 1 cup of the stew liquid until smooth and then stir it into the stew. Simmer for another 10 minutes or so until the stew has thickened and adjust seasoning.