In a large pot boil ox tail until soft then set aside. Usually takes 2 hours. For faster result put in oven and bake for 10 minutes each side at 400 degrees before boiling
In a wok, saut garlic and onion
Add pork & fish sauce and cook for a 5 minutes
Add 2 1/2 cups of pork/beef broth, salt, achuete, ground peanuts and peanut butter and simmer for 5 minutes
Add toasted ground rice and simmer for 5 minutes
Add vegetables and cook until vegetables are tender. Stir occasionally.
Season with salt and pepper to taste
Serve with white steamed rice and bagoong (shrimp paste)
