| • | Boil oxtail in 5 cups water and salt for 1 hour.
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| • | Take a big skillet and fry garlic and onion in hot oil till brown.
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| • | Spoon out the meat from the liquid and combine it with the garlic onion mixture and sauté for a while.
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| • | Add bagoong to it and saute for another 3 minutes.
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| • | Combine meat, onion and bagoong mixture back with the stewing water.
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| • | Simmer for about 10 minutes.
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| • | Add eggplant and green beans to it and cook till tender.
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| • | Decrease the flame and stir in peanut butter.
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| • | Mix fine and simmer Kari Kare for about 5 minutes. |
