We reimagined our favorite Filipino stew into a rich soup with slow-cooked beefy oxtails, noodles, and a hint of nutty flavor.

Ingreadients:

• 3 1/2 pounds oxtails, cut into 2-inch-thick pieces, patted dry and excess fat trimmed
• 2 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1/4 cup canola oil, divided
• 1 large yellow onion, chopped
• 10 large garlic cloves, peeled and smashed
• 1 tablespoon chopped drained anchovy fillets (about 6 fillets)
• 9 cups water
• 3 tablespoons granulated sugar, divided
• 1/3 cup plus 1 tablespoon natural peanut butter, well stirred
• 1/4 cup fish sauce
• 2 tablespoons annatto oil or vegetable oil
• 16 ounces fresh wheat noodles, such as Lanzhou or udon noodles, or fresh fettuccine
• 12 ounces baby bok choy (about 12), trimmed and halved lengthwise
• 1 small daikon radish, peeled and thinly sliced into half-moons

Direction

1. Sprinkle oxtails with 1 1/2 teaspoons salt and pepper. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtails; cook until browned, about 10 minutes per batch. Transfer to a large plate. Discard drippings; rinse Dutch oven, and wipe clean.
2. Heat remaining 2 tablespoons canola oil in Dutch oven. Add onion; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Return oxtails to Dutch oven, and add 9 cups water, 1 tablespoon sugar, and remaining 1 teaspoon salt. Bring to a simmer over high. Reduce heat to very low; cover and simmer until oxtails are tender, about 2 hours.
3. Pour oxtail mixture through a fine wire-mesh strainer into a large heatproof bowl. Set bowl aside; reserve Dutch oven. Transfer oxtails to a second large bowl; discard remaining solids. Let oxtails cool 15 minutes. Shred and set meat aside; discard bones.
4. While oxtails cool, skim fat from surface of strained cooking liquid. Pour liquid into Dutch oven, and bring to a boil over high. Add peanut butter, fish sauce, annatto oil, and remaining 2 tablespoons sugar. Transfer mixture to a blender; process mixture until it reaches a creamy consistency, about 20 seconds. (Alternatively, blend mixture in pot using an immersion blender.)
5. Return blended broth to Dutch oven over medium-high. Add noodles, and cook, stirring occasionally, until noodles are just tender, 5 to 7 minutes. Remove from heat. Stir in bok choy, daikon, and reserved oxtail meat. Cover and let vegetables cook in hot broth until crisp-tender, about 5 minutes. Serve hot.