1 lb ox tail (cleaned and cut in bite size)
8 cups water
1 tsp garlic (crushed)
1 medium onion (sliced)
1 tbs cooking oil
1 Kare-Kare mix (dissolved in water)
2 sm long eggplant (cut diagonally, 1/4" thick)
3-4 pcs of sitaw (long beans, cut into 2" lengths)
1 bundle Pechay
1/2 c bagoong (shrimp paste)
Boil oxtail in 8 cups of water and simmer until tender. Set aside.
Saute garlic and onion in oil. Add oxtail and Kare-Kare mix. Add the remaining stock. Stir and simmer for about 2-3 minutes. Add eggplant and sitaw (beans). Continue cooking until vegetables are done. Add Pechay and simmer for another 2 minutes. Serve with steamed rice and bagoong.