This recipe is a compendium from various resources. 
Experimenting to your preference would be the norm!

• 1 pc oxtail (buntot ng baka)
• 1 pc ox leg (pata ng baka)
• 4 pcs eggplants
• 2 bundles sitaw
• 1 bundle pechay
• 1/4 head cabbage
• 6 cups water
• 1/2 cup atchuete seed for coloring
• 1/4 cooking oil
• 1 chopped head garlic
• 1 sliced onion
• 1 cup ground peanuts
• 1 cup toated ground rice
• banana blossoms
• salt and vetsin

Cut oxtail and ox leg into desired pieces.

Boil the oxtail and ox leg in water until tender; Set aside.

Soak atchuete seeds in water; squeeze to bring out the coloring and set aside.

Cut vegetables into desired pieces.

Boil water, drop in the sitaw and parboil. Remove and set aside.

Do the same with eggplant and banana blossom.

Sauté garlic, onion, in cooking oil.

Add salt and add achuete juice.

Let boil for 5 minutes.

Blend in ground peanuts and toasted ground rice.

Bring to a boil then add the meats.

Just before removing from the stove, add the vegetables.

Serve with that 'stinky' but yummy bagoong (alamang guisado).