| • | Boil oxtail in 5 cups water and table salt for 1 hour.
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| • | Take a large skillet and fry garlic and onion in red-hot oil until brown.
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| • | Spoon aside the meat from the liquid and mix it with the garlic onion mixture and saute for a while.
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| • | Add bagoong to it and saute for some other 3 minutes.
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| • | Combine meat, onion and bagoong mixture back with the simmering water.
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| • | Simmer for about 10 minutes.
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| • | Add eggplant and green beans to it and cook until tender.
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| • | Decrease the burn and stir in peanut butter.
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| • | Mix fine and simmer Kare Kare for about 5 minutes.
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