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
Directions
- Sprinkle oxtails with 1 1/2 teaspoons salt and pepper. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtails; cook until browned, about 10 minutes per batch. Transfer to a large plate. Discard drippings; rinse Dutch oven, and wipe clean.
- Heat remaining 2 tablespoons canola oil in Dutch oven. Add onion; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Return oxtails to Dutch oven, and add 9 cups water, 1 tablespoon sugar, and remaining 1 teaspoon salt. Bring to a simmer over high. Reduce heat to very low; cover and simmer until oxtails are tender, about 2 hours.
- Pour oxtail mixture through a fine wire-mesh strainer into a large heatproof bowl. Set bowl aside; reserve Dutch oven. Transfer oxtails to a second large bowl; discard remaining solids. Let oxtails cool 15 minutes. Shred and set meat aside; discard bones.
- While oxtails cool, skim fat from surface of strained cooking liquid. Pour liquid into Dutch oven, and bring to a boil over high. Add peanut butter, fish sauce, annatto oil, and remaining 2 tablespoons sugar. Transfer mixture to a blender; process mixture until it reaches a creamy consistency, about 20 seconds. (Alternatively, blend mixture in pot using an immersion blender.)
- Return blended broth to Dutch oven over medium-high. Add noodles, and cook, stirring occasionally, until noodles are just tender, 5 to 7 minutes. Remove from heat. Stir in bok choy, daikon, and reserved oxtail meat. Cover and let vegetables cook in hot broth until crisp-tender, about 5 minutes. Serve hot.
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