1/2 lb stirfry beef strips, diced
8cups water
1 packet tamarind soup mix
1/2 tsp. saffron
1 onion
2T. crushed garlic
1 diced eggplant
1cup diced carrot
1 head baby bokchoy
2c. shitake or bella shrooms
1/3 cup natural peanut butter
1/4 cup soy sauce
1tsp shaved ginger
2tsp. raw sugar
Boil the oxtail and beef with the water. Add the tamarind soup mix, 1 tsp. salt, and saffron and boil down until the bits of meat fall out of the oxtail without effort. Toss the bones. (Probably need to watch and keep adding water to get the tenderness you need).
In a separate pot, saute the garlic, onion in 2-3T. oil until translucent. Scoop out your meat and add to the pot. In a separate bowl, mix PB, soy, ginger, and sugar with 1cup of the broth until incorporated and add to the pot. Bring to a boil. Add 1-2 more cups of broth. Add shrooms, eggplant, carrots and boil down until sauce starts to thicken. Add chopped bok choy last.
Serve over a bed of rice with bagoong if you can handle it (it smells REALLY bad) but is so good.
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