- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
We reimagined our favorite Filipino stew into a rich soup with slow-cooked beefy oxtails, noodles, and a hint of nutty flavor.
Ingredient:
- 3 1/2 pounds oxtails, cut into 2-inch-thick pieces, patted dry and excess fat trimmed
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1/4 cup canola oil, divided
- 1 large yellow onion, chopped
- 10 large garlic cloves, peeled and smashed
- 1 tablespoon chopped drained anchovy fillets (about 6 fillets)
- 9 cups water
- 3 tablespoons granulated sugar, divided
- 1/3 cup plus 1 tablespoon natural peanut butter, well stirred
- 1/4 cup fish sauce
- 2 tablespoons annatto oil or vegetable oil
- 16 ounces fresh wheat noodles, such as Lanzhou or udon noodles, or fresh fettuccine
- 12 ounces baby bok choy (about 12), trimmed and halved lengthwise
- 1 small daikon radish, peeled and thinly sliced into half-moons
