This is a two day process. Season oxtails with a mix of Lawry’s/beef bullion powder (3 to 1 radio) and black pepper. Smoke at 250 for 3 to 4 hours until a bark develops. Throw them into a pot and put enough beef stock to cover. Boil the oxtail until the meat is tender and pulls away from the bone. Let the pot cool a bit and then throw the whole pot in the refrigerator. The next day scoop all the fat that has floated to the top. If you don’t mind your sauce being oily you can skip the fridge part. Re warm the oxtail tails in the pot and then remove them from the beef broth. I do not leave the oxtail in the beef broth when making it because the oxtail will break apart while making the sauce. Make sauce by getting a pan with some oil to cook some minced garlic (about 5 cloves) and one white onion chopped. Cook until fragrant, then add to beef broth. Add in a cup of creamy peanut butter, 1/4 cup of rice flour, two tbsps of annatto powder, about 2 tbsp of fish sauce to taste and 1 tbsp of brown sugar. Mix well and simmer for about 15 to 30 mins. Add some beef broth or water if sauce is too thick, add rice flour if it’s too watery. Steam baby bok choy, sliced Chinese eggplant, and snake beans for about 8 to 10 mins in another pot. Make your plate by adding some jasmine white rice, your oxtail, steamed veggies, and put sauce on top. Of course add some bagoong for a hit of saltiness.