I apologize for the lack of picture but every time I make this it gets snatched so fast. I don't even get a chance to take pictures. This is a Filipino dish that I've changed a bit to make it paleo. I hope you like it. I grew up eating it. My dad made this with peanut butter and I changed it to cashew butter to make it low salicylate and also paleo.
As always I don't ever measure when cooking(aside from baking).
4 or 5 pieces of ox tail (yes you read it right!)
a dash of black pepper(optional, omit if low salicylate)
a dash of sea salt
1 tablespoon (eyeballing this) of cashew butter or almond butter(if not low salicylate)
3 or 4 cloves of crushed garlic
a handful of chopped bok choy
A cup or two of filtered water
Put everything except the boy choy in a pot to cook until the meat softens. After oxtail is soft which takes about an hour for me, add the bok choy. Cook for another 15 minutes until bok choy is soft. Then it's done! I grew up eating this with boiled white rice. I also omitted the shrimp paste because I'm severely allergic to shrimp.