How to Cook Balbacua
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.
Servings: 10 servings
- 1 kilo ox tail cut in serving size (or you can use half kilo of ox skin 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
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.