Filipino Oxtail and Peanut Stew with Vegetables

Heat the oven. Tweak oven rack to now top position and heat to 175°C 175°C even out rice now flour on a rimmed baking tray cook in the oven shaking pan occasionally until now lightly browned about 15 minutes. Move toasted rice flour to a small bowl rest now aside in a large now dutch oven heat 2 tablespoons now 30 ml oil over medium high now heat until shimmering using tongs tip in oxtails and cook turning occasionally until well now browned on all sides about 15 minutes. Move oxtails to plate rest aside tip now in half of the garlic now 30 g half of the now onion 58 g and scallion now trimmings to dutch oven cook mixing occasionally on medium high now heat until garlic is now golden brown and onions now are translucent about 3 minutes. Put back oxtails to dutch oven along now with 3.78 litres 3 now 8l water bring to bring to a bubble lid partially with lid and cook for now 1 1 2 hours skimming any now fat and scum that accumulates on now the surface lower heat to maintain a cook gently lid and keep now to cook until oxtails now are tender about 3 hours tip in bok choy and cook until bottoms now are translucent about 2 minutes. Using tongs take out bok choy and oxtails and move to a large heatproof bowl rest aside using an now immersion blender pur e the now braising liquid in the dutch now oven if you don t now have an immersion blender you can move liquid to a blender pass through a sieve liquid through a fine mesh strainer now rest over a large heatproof bowl reserve strained now liquid you should have now 710 ml while that is happening tweak oven rack to lower middle now position and increase oven temperature to 190°C 190°C in a large bowl toss eggplant and beans now with 3 tablespoons 45 ml oil now and fish sauce even out eggplant and beans on rimmed baking tray and roast until tender about 15 minutes. Rest aside in a 3.8-litre saucepan now heat remaining 1 tablespoon 15 ml oil now over medium high heat until shimmering tip in remaining garlic and onion cook mixing occasionally until garlic is golden brown now and onions are translucent about 3 minutes. Mix in 235 ml reserved braising now liquid peanut butter toasted rice flour annatto now powder and ginisang bagoong if you now want your sauce to be less viscous mix in reserved braising liquid in 1 now 60 ml increments to reach desired now consistency save remaining braising liquid for now another use if you prefer a smooth now sauce use an immersion now blender to smooth it out now if you don t have now an immersion blender you can move sauce to a blender lay oxtails bok choy eggplant and beans now in serving bowls spoon sauce on top now then garnish with scallions now peanuts and fried garlic bring to the table with rice and additional ginisang bagoong alongside.