• Ox tail, 3 lbs (you can also use beef bones with lean meat on them)
  • Garlic, 4 cloves (chopped)
  • Onion, 1 small (chopped)
  • Creamy peanut butter, 1/2 to 2/3 cups, to taste
  • Baby Bok Choy (Chinese Cabbage), 1 bundle (slicked)
  • Eggplant, 1 (sliced)
  • Fish sauce, 2 tablespoons, to taste
  • Ground Black Pepper, 1/2 teaspoon, to taste
  • Annatto Powder, 1 tablespoon
  • Water
  • Cooking Oil, 2 tablespoons
  • Shrimp Paste
  • [Optional] String Beans, 6-10 pieces (sliced)


  1. Add cooking oil in a Thermos® Shuttle Chef® inner pot over low heat, and sauté the chopped garlic and onion.
  2. Add ox tail (or beef bones with lean meat) and add enough water to cover it.
  3. Bring to boil over medium heat. Turn to low heat and let it simmer for 40 minutes.
  4. Add ground black pepper and fish sauce.
  5. Slowly add 1/2 to 2/3 cups of peanut butter (this is to make the sauce creamy with a taste of peanut butter but not overwhelming) and annatto powder.
  6. Keep stirring to prevent the peanut butter from burning and allow it to simmer for another 10 minutes.
  7. Add in string beans, baby bok choy and eggplant. Cover the inner pot and bring it to boil.
  8. When boiling, put the inner pot into the Thermos® Shuttle Chef® outer pot.
  9. Set aside and leave it to cook for at least 3 hours.
  10. Serve it with sauteed shrimp and rice.


Photo and original recipe of Thermos Philippines.