How to Cook Balbacua
Balbacua is a popular Filipino dish that has its roots in Spanish cuisine. The dish is slow-cooked for almost a day, resulting in a rich and flavorful stew.
Servings: 10 servings
Calories: 439kcal
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.