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.
To cook the balbacua; Boil ox tail in salt and water for 15 minutes, drain. Boil ox tail again in water with tumeric, anise 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, leeks and annato oil. Cook for another 30 minute to 1 hour and season with patis to taste. To see the rest of the recipe with the exact measurement of ingredients, continue reading.
- 1 kilo ox tail, cut in serving size (or you can use half kilo of ox skin and half kilo of beef ribs)
- ½ 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 red onion bulbs, peeled and quartered
- 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
- Boil ox tail in salt and water for 15 minutes, drain.
- Boil ox tail again in water with tumeric, anise 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, leeks and annato oil.
- Cook for another 30 minute to 1 hour and season with patis to taste. Serve hot.
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WE MISS FILIPINO FOOD HERE IN WESTERN NEW YORK WHERE NO PNOY RESTAURANTS EXISTS HERE BUT YOU CAN BUY SOME INGREDIENTS FROM CHINESE GROCERIES. ACROSS THE BORDER IN ONTARIO CANADA, THERE ARE SOME PINOY RESTAURANTS THOUGH. WE HAVE A SLOW COOKER WHICH CAN COOK ADOBO AND MAYBE THE BALBACUA. THANKS
Hi Butch, I think you can buy the ingredients in an Asian supermarket.
I like to learn more on cooking…I wish….
Hi Alene, Just remember the saying “A journey of a thousand miles begins with a single step.”
Sir when do I add the peanuts?
You can use peanut butter also, a spoonful or 2 will do let your tastebuds decide 😉
Hi Earl, please read instruction #3.
Hello!!Can I used my slow cooker for this recipe?
Hi Maria, yes I think you can use it.
hi. Ive never tried cooking this dish, but ive tasted the same in some roadside restos in the Visayas, Mindanao..just wanna ask- what makes the dish (when cooked)- reddish? would a chilli poweder be a good substitute to a chilli peppers? Thanks !!
Hi GC, I think chili powder can be a substitute to chili peppers since they are almost the same. Only the chili powder is in dried powder form. And about the reddish color, maybe the restos are putting achuete.
Would it be ok to cook this on pressure cooker po?
Hi Grace, yes you can use pressure cooker but you have to reduce the cooking time.
Can I use pork feet instead of beef?
Hi Mona, I’m not sure if you can but you can try and maybe you can share your experience using the pork feet.
Naalala ko lang Tatay ko, masarap din po yon magluto ng Balbacua. Nong little boy pa lang ako nagluluto yon. Ngayon ako na lang mag luto sundan ko lang po Sir Manny ang recipe mo, makakakain na rin ako ulit nito. Salamat po ng marami sa Sir Manny.
HI Alyn, sige po madali lang naman magluto nito para ka lang nag luluto ng nilagang baka. Kaya lang medyo matagal lang lutuin kasi kailangan malambot na malambot yung balat ng baka.