This Cebuano dish was inherited from the Spaniards a long time ago. But there are also other versions in other provinces like Cagayan de Oro, Bohol and Davao. Imagine, cooking a dish for almost a day makes you wonder what kind of dish that took so long to cook. The average cooking time for this dish is about seven hours. The name of this dish “balbacua” came from the Spanish word “barbacoa” which means cooking meat very slowly on an open fire for several hours. Maybe our ancestors named it balbacua because of the length of time involved in cooking. Just in case you can’t find ox tail, which is very expensive compared to other parts of the cow, you can also use the combination of ox skin and beef ribs to simulate the ox tail which is mostly skin and bones and some fatty tissues.
History of Balbacua
Balbacua’s history goes back to colonial Spanish times. Called “barbacoa” then, meaning meat cooked slowly over open flames. Spanish colonists brought this dish to the Philippines. And Filipinos soon made it their own dish. Adding local ingredients and cooking methods made it a popular meal. Over time, balbacua evolved into its uniquely Filipino version.
Balbacua Ingredients
Balbacua is a Filipino dish. The recipe requires ox tail, beef brisket, and peanuts. Ox tail can be costly and tough to find. You can use ox skin and beef ribs instead of ox tail. Get a similar texture and flavor. If ox skin is unavailable, use ox feet. Local grocery stores often sell ox feet. Other balbacua ingredients are anise, onion, turmeric, chilies, salted black beans, leeks, and annato oil.
It’s easy to find ox feet in Philippine supermarkets. They’re typically in the meat section. The spices like anise make the dish aromatic. Chilies provide heat and flavor. Black beans add a rich, savory taste. Leeks and annato add color. Together, these simple ingredients create a hearty, delicious balbacua stew.
How to Cook Balbacua
Balbacua requires patience due to its lengthy cooking process. First, boil the ox tail with salt and water for 15 minutes, then drain the liquid. Refill the pot with fresh water, adding turmeric, anise, and onion. Let it simmer for 2-3 hours until semi-tender. Next, add beef brisket and peanuts. Continue simmering on low heat for another 2-3 hours. When the ox tail and briskets are nearly tender, incorporate chili peppers, salted black beans, leeks, and annato oil. Cook for an additional 30 minutes to 1 hour. Finally, season with patis (fish sauce) according to your taste preference.
Alternatively, you can use a pressure cooker to tenderize the ox tail and beef briskets. After boiling the meat for an hour, drain and set aside. Reserve the broth for later use. In a separate pan, make annato oil by heating annato seeds in oil. Then, sauté garlic, onion, and ginger until slightly brown.
Adding the Oxtail or Ox feet
Introduce the beef and ox feet or oxtail into the pan, sautéing until a light brown hue develops. As the meat achieves this slight browning, pour in enough broth to submerge it, bringing the mixture to a boil. Incorporate the salted black beans, anise cloves, chili peppers, and turmeric powder, stirring thoroughly. Cover the pan and simmer for 15 minutes.
Once 15 minutes have elapsed, incorporate the pork, beans, and leeks. Re-cover, allowing an additional 10 to 15 minute cooking period, until the sauce has thickened somewhat. Lastly, season with patis or salt according to your taste preferences.
Serve piping hot, accompanied by rice, savoring the rich, flavorful delicacy cherished by Filipino families across generations.
In Summary
Balbacua, a hearty, flavor-packed Filipino dish passed down through the ages. Though time-consuming, the end result is a satisfying, celebratory meal or comforting family fare. Whether slow-cooked traditionally or expedited via pressure cooker, balbacua beckons any food enthusiast’s palate.
How to Cook Balbacua
Ingredients
- 1 kilo ox tail cut in serving size (or you can use half kilo of ox skin or ox feet and half kilo of beef ribs)
- 1/2 kilo beef briskets cut in serving size
- 150 grams raw peanuts shelled and peeled or ground peanuts
- 1 small can black salted beans drain and rinse in running water then drain again
- 1 small can pork and beans
- 1 red onion bulbs peeled and quartered
- 3 cloves garlic minced
- 1 pc fresh tumeric or luyang dilaw , about 3 inches
- 2 stalks baby leeks sliced (optional)
- 3 cloves star anise
- 2 pcs chili peppers
- 1 Tbsp. annato oil
- Patis or fish sauce to taste
Instructions
How to cook Balbacua:
- Boil ox tail in salt and water for 15 minutes, drain.
- Boil ox tail again in water with tumeric, anise, garlic and onion then simmer for about 2-3 hours, or until semi-tender.
- Add beef briskets and peanuts then continue boiling over low fire for another 2-3 hours.
- When tail and briskets are almost tender, add chili peppers, salted black beans, pork and beans, leeks and annato oil.
- Cook for another 30 minute to 1 hour and season with patis to taste. Serve hot.
Video
Notes
Cooking Tips for Balbacua:
- Utilize a pressure cooker or slow cooker for optimal tenderness. Balbacua demands prolonged cooking to soften the meat. These appliances expedite the process, rendering the meat exquisitely tender.
- Select the ideal meat cuts: beef shanks or oxtail. These cuts, rich in connective tissue, will break down during the extended cooking, resulting in a succulent and flavorful dish.
- Incorporate fresh herbs and spices for an aromatic delight. Garlic, turmeric, and onions impart a robust flavor to this delectable dish.
- Adjust seasoning to suit your palate. Heighten the heat with chili peppers or chili powder for a spicier kick, or add a touch of sweetness with sugar or honey.
- Allow the balbacua to rest briefly before serving. This pause enables the flavors to meld harmoniously while the meat absorbs the luscious sauce.
Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Information:
Amount per Serving:200g, Calories:439kcal, From fat:222, Total fat:25.2g, Saturated Fat:7.4g, Trans Fat:0.1g, Cholesterol: 140mg, Sodium: 495g, Total Carbohydrate: 6g, Dietary Fiber: 2g, Sugars: 2g, Protein: 46g, Vitamin A: 9%, Vitamin C: 42%, Calcium: 5%, Iron: 33%