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Heat oil in a pressure cooker then sauté 1 bulb of garlic and 1 large onion.
Once the onion becomes translucent, add the oxtail and sauté the oxtail until light brown. Add fish sauce.
Add 4 cups of water along with the beef bouillon cubes, place lid, then set on high pressure for 45 minutes. While waiting, make the sauce.
In a braiser pan or pot, sauté remaining garlic and onion until translucent. Add toasted ground sweet rice, peanut butter, and ground peanuts. Stir.
Add annatto powder, cook for about 2 minutes.
Pour in beef broth, place lid, and wait until it boils.
Check the pressure cooker and release steam. Remove oxtail and add to the sauce in the pot. Add fish sauce and slurry (mixture of equal parts cornstarch and cold water) as needed to get desired rich consistency. Let it simmer while preparing the vegetables.
Blanch banana blossoms, bok choy, and snake beans while lightly frying eggplants, set aside.
Transfer to a serving dish with the vegetables.
Serve with bagoong (sautéed shrimp paste) and steam white rice!