- In a large sauce pot, brown oxtail pieces in the vegetable oil.
- Remove oxtail pieces; drain.
- In the same pot, sauté onion and garlic in the achiote oil.
- Add oxtail pieces, 2 quarts of the water, and the salt; bring to a boil.
- Lower heat and simmer for 2 1/2 hours; skim excess fat.
- In a small skillet, toast rice over low heat until rice is golden brown.
- Put rice into a blender; cover and blend to a powder.
- Empty blender and put peanuts into blender; cover and blend until peanuts are finely ground.
- Add rice powder, ground peanuts, eggplants, beans, and the remaining 1 quart of water to the stew.
- Bring to a boil; lower heat and cook 15 more minutes.
Makes 8 servings.
Achiote Oil:
- In a small saucepan, heat 2 tablespoons salad oil and 1 tablespoon achiote seeds for 2 minutes.
- Strain and discard seeds.
- (Achiote seeds are seeds from the lipstick plant; also known as annatto or achuete.)
To cook in a pressure cooker:
- In a pressure cooker, brown oxtail pieces in the vegetable oil.
- Remove oxtail pieces; drain.
- In the pressure cooker, sauté onion and garlic in the achiote oil.
- Add oxtail pieces, 2 quarts of the water, and the salt.
- Cover and bring to high pressure over high heat.
- Lower the heat to stabilize the pressure.
- Cook for 30 minutes.
- Remove from heat.
- Release the pressure; skim excess fat.
- In a small skillet, toast rice over low heat until rice is golden brown.
- Put rice into a blender; cover and blend to a powder.
- Empty blender and put peanuts into blender; cover and blend until peanuts are finely ground.
- Add rice powder, ground peanuts, eggplants, beans, and the remaining 1 quart of water to the stew.
- Bring to a boil; lower heat and cook 15 more minutes.
- (Note: while cooking the vegetables, you can cover the pressure cooker, but do not lock the lid.)
Makes 8 servings.
No nutrition analysis available.
