Place the oxtail pieces into a large heatproof bowl, cover with
salted boiling water and leave to stand for 5 minutes, remove and pat
dry.
Heat the lard in a large frying pan, add the annatto seeds and cook
over medium heat until the lard turns red.
Add the garlic and onion to the pan and cook for 5 minutes.
Remove the garlic and onion mixture from the pan with a slotted
spoon and drain on paper towels.
Heat a large deep pan, add the meat in batches and cook over medium
heat for 5 minutes, or until brown on both sides.
Return all the meat to the pan and add the onion and garlic mixture,
water, bay leaf, soy sauce and fish sauce.
Bring to the boil, reduce the heat, cover and simmer for 1 1/2
hours. Add the vegetables and simmer, covered, for 20 minutes, or until
tender.
Preheat the oven to moderate 180oC. Spread the rice on an
oven tray and roast for 15 minutes or until golden.
Spread the peanuts on an oven tray and roast for about 5 minutes,
until lightly browned.
Remove from the oven, cool slightly and then process both in a food
processor until the mixture resembles fine breadcrumbs. Sift the mixture
to remove any large pieces, then add it to the stew and stir until the
sauce thickens.