1. Season oxtail with salt and pepper on all sides.
2. Heat 3 tbsp of oil in a pot on medium high heat. Once shimmering, sear oxtails on all sides until browned.
3. Add smashed garlic, bay leaves, and cover with beef broth or water.
4. Bring to a simmer, skim off any scum, and cook on low with the lid for 3-4 hours until the beef is tender.
5. In a dry pan, toast glutinous rice on medium heat until golden brown(3-4 minutes). Grind the rice into a powder.
6. Heat oil with annatto seeds on medium low heat until the oil turns a bright red color(3-4 minutes). Strain and set aside.
7. Remove the oxtail and strain the braising liquid.
8. Sauté onions and garlic in annatto oil for 3-4 minutes until fragrant.
9. Add bagaoong and sauté for a couple of minutes before adding the braising liquid, peanut butter, and the toasted rice powder. Season with fish sauce and sugar and blend until smooth. Add back oxtail and simmer on low.
10. Boil bok choy for 45 seconds and long beans for 2 minutes then shock in ice water.
11. Heat oil in a pan on medium heat and sauté eggplant until browned on all sides(5-6 minutes).
12. Serve Kare Kare with cooked vegetables, crushed peanuts, bagaoong, and hot rice.
