In a pot, simmer the oxtail with 1/4 onion and 1 teaspoon salt over low heat for 2 hours. Once cooked, set the meat aside.

While the meat is cooking, steam the vegetables in a steamer for 5 minutes, then set aside.

In a skillet, fry the chilis, 1/4 onion, 1 clove garlic, parsley sprig, and 1/4 teaspoon cumin in 1 teaspoon oil. Add 1 1/2 cups of the broth from cooking the oxtail and bring to a boil for 15 minutes. Once cooked, blend with the peanut butter to make the Mexican-style peanut sauce.

In a skillet, heat 1 teaspoon oil and add the rice flour. Once incorporated, add 1/4 onion (chopped), 1 clove garlic, 1/4 teaspoon black pepper, 1/4 teaspoon fish sauce, and 1/4 beef bouillon cube. Cook for 5 minutes, then add the peanut sauce and simmer over medium-low heat for 30 minutes.

Once cooked, add the vegetables and serve. Enjoy!