Step 1

The first step is to put the meat into the slow cooker with the 2 cups of water. Cover and leave on low for 8 hours or more.

Step 2

In a jug, place 1 cup of water and the annatto seed. Allow to sit for at least an hour (or all day). The annatto seeds color the dish.

Step 3

Remove the oxtail from the slow cooker and reserve the liquid and meat in separate bowls.

Step 4

Fry the onion and garlic in a heavy base casserole dish.

Step 5

Add the shrimp paste to the onion mixture and cook gently for one minute.

Step 6

Add the meat stock to shrimp mixture. Stir to combine.

Step 7

Next add the eggplant and the beans to the casserole dish. Cover with a lid and allow simmer slowly until the eggplant is soft.

Step 8

Strain the annatto seed liquid, keeping the water. Discard the Annatto seed.

Step 9

Mix the cornflour with the red Annatto seed liquid.

Step 10

Add the Mama Sita Kare Kare Sachet to the red liquid and stir until combined.

Step 11

Once the eggplant has softened add the peanut butter to the casserole and stir until combined.

Step 12

Return the meat to the stew and add the bok choy.

Step 13

Gently stir sauce base through the ingredients in the casserole dish. Stir until thickened and serve with rice.