Beef balbacua, I must say is one of the most unique beef dish that I had tried doing so far. It is something quite new for my palate being a Kapampangan. It’s a slow-cooked stew that’s rich and flavorful, perfect for those days when you want something comforting and hearty.
The key to this dish is patience because the longer you let it simmer, the more tender and tasty it becomes. Whether you’re a fan of trying new recipes or just want to impress your family with something special, beef balbacua is definitely worth a try.
What is Balbacua - Where did it come from?
Balbacua is a Filipino stew made with beef, like beef trotters and sometimes oxtail, cooked until very soft. I used oxtail here in this dish because, honestly, it’s hard to find beef trotters in the market. It’s known for being thick and full of flavor, often including ingredients like ginger and spices.
Balbacua comes from the southern parts of the Philippines, especially in the Visayas and Mindanao regions. The name is borrowed from the Spanish word “barbacoa,” but instead of grilling, we slowly cook the meat until it’s tender and rich.
What will you love about Balbacua?
Honestly, the first time I took a sip of the broth of balbacua, I wasn’t too fond of it. But as I kept going, I started to enjoy the mix of flavors. The broth is rich and savory, with a hint of spice that warms you up. The meat is so tender that it melts in your mouth, making every bite a delight. What I love most is how all the ingredients come together to create a comforting and satisfying dish. If you give it a chance, balbacua might just become one of your favorites too!
Beef Balbacua Ingredients
Cooking beef balbacua involves two main parts: boiling and sautéing.
For Boiling:
- Oxtail and Beef Skin: These cuts of meat become tender and add a rich, gelatinous texture to the stew. The oxtail brings a deep, beefy flavor, while the beef skin is optional for extra thickness.
- Lemongrass and Ginger: These aromatics give the broth a fresh, citrusy, and slightly spicy taste, enhancing the overall flavor.
- Water and Fish Sauce: Water is the base of the broth, and fish sauce adds a salty, umami depth that complements the other flavors.
- Black Pepper, Bay Leaves, and Sibut: Whole black pepper and bay leaves provide warmth and earthiness, while sibut, a spice mix, is optional for an added herbal note.
- Onion Leeks: These add a mild, sweet onion flavor that balances the rich taste of the meat.
For Sautéing:
- Annatto Oil, Ginger, Garlic, and Onion: Annatto oil gives the stew a vibrant color, while ginger, garlic, and onion add layers of spicy, aromatic, and sweet flavors.
- Red and Green Bell Peppers: These peppers add a sweet, slightly crunchy texture and a pop of color.
- Black Pepper and Black Beans (Tausi): Ground black pepper adds heat, while fermented black beans give the stew a savory, slightly salty taste.
- Tomato Paste: This thickens the stew and adds a tangy, sweet flavor that enhances the richness of the broth.
- Salt and Pepper: These seasonings ensure the stew has the perfect balance of flavors.
- Chopped Green Onions: Used as a garnish, they add a fresh, crisp flavor and a splash of color to the finished dish.
How To Cook Beef Balbacua?
Prepare the Meat
First, you boil the oxtail and beef skin for about 10 minutes to remove any impurities. After that, start again with a fresh pot of water, add some salt, and simmer the oxtail and beef skin for 15 minutes. Then, drain and clean the meat thoroughly.
Cook in the Pressure Cooker
Next, you use a pressure cooker and add 8 cups of water. Add 1 tablespoon of salt, 1 tablespoon of fish sauce, 1 teaspoon of whole black pepper, a thumb-sized piece of ginger, 3 stalks of onion leeks, 1 pack of sibut (if using), and 5 bay leaves. Put the oxtail and beef skin back in and let it boil for 1 to 1.5 hours, or until the meat and skin are tender.
Sauté the Aromatics
While the meat is cooking, heat 3 tablespoons of annatto oil in a pan. Sauté a thumb-sized piece of ginger (cut into strips), 8 cloves of minced garlic, chopped onions, and strips of red and green bell peppers. Add 1 tablespoon of fish sauce, 1 teaspoon of black pepper powder, 1 can of black beans, and 2 tablespoons of tomato paste. Cook this mixture for a few minutes.
Combine Everything
Once the aromatics are ready, add 1 cup of beef broth to the pan and bring it to a boil. If you like, you can stir in 2 tablespoons of peanut butter. Then, add the oxtail and beef skin from the pressure cooker into the pan. Pour in 3 more cups of beef broth and bring everything to a boil until the sauce thickens.
Serve
Finally, serve the beef balbacua in a bowl and garnish with chopped green onions. Enjoy your hearty and flavorful meal!
My Personal Tips in Cooking Balbacua
Check the Meat for Doneness
Ensure the oxtail and beef skin are cooked until they are fall-off-the-bone tender. This ensures the meat and skin absorb all the flavors and have the right texture.
Monitor the Consistency
If your stew is too thin, let it simmer uncovered for a bit longer to reduce and thicken. If it’s too thick, gradually add more beef broth or water until you reach your desired consistency.
Use a Slow Cooker
If you have the time, consider using a slow cooker for the boiling step. This allows the meat to cook gently over several hours, enhancing tenderness and flavor development.
Serve with Rice or Bread
Balbacua is quite hearty on its own, but serving it with steamed rice or crusty bread can help soak up the flavorful broth and make the meal even more satisfying.
Frequently Asked Questions
Yes, you can use beef shank or chuck as alternatives, but they may not have the same rich, gelatinous texture as oxtail.
No, beef skin is optional; it adds extra thickness and richness but the stew will still be delicious without it.
Absolutely, balbacua tastes even better the next day after the flavors have had time to meld. Just store it in an airtight container in the fridge.
To make balbacua less rich, reduce the amount of annatto oil or skip the beef skin. You can also dilute the stew with extra beef broth or water.
Beef Balbacua
Ingredients
For Boiling
- 1 kilogram Oxtail (cut into serving pieces)
- 500 gram Beef Skin (optional)
- 2 stalks Lemongrass
- 8 cups Water
- 2 tbsp Fish Sauce / Patis
- 1 tsp Black Pepper (whole)
- 1 piece Ginger thumb-sized(sliced)
- 3 stalks Onion Leeks
- 1 pack Sibut (optional)
- 5 pieces Bay Leaves
For Sauteing
- 3 tbsp Annatto Oil / 1 teaspoon annatto powder
- 1 piece Ginger thumb-sized(sliced)
- 8 cloves Garlic (minced)
- 1 piece Onion large(chopped)
- 1 piece Red Bell Pepper (strips)
- 1 piece Green Bell Pepper (strips)
- 1 tsp Black Pepper (powder)
- 1 cup Black Beans / Tausi
- 2 tbsp Tomato Paste
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Boil the oxtail and beef skin for 10 minutes to remove impurities.
- Boil again another pot of water with salt and simmer the oxtail and beef skin for 15 minutes, drain and clean the meat.
- In a pressure cooker, put 8 cups of water, 1 tbsp salt,1 tbsp fish sauce and 1 tsp whole black pepper, 1 thumb ginger, 3 stalks onion leeks, 1 pack sibut and 5 pieces of bay leaves. Put back the oxtail and beef skin and let it boil for 1 hour to 1 and half hours or until the meat and skin is tender.
- In a pan, heat 3 tablespoons of annatto oil then saute 1 thumb ginger(strips), 8 cloves minced garlic, chopped onions, chopped red and green bell peppers, 1 tbsp fish sauce, 1 tsp black pepper powder, 1 can black beans and 2 tbsp tomato paste.
- After a few minutes add 1 cup beef broth to a boil and add 2 tbsp peanut butter(optional). Then add the oxtail and beef skin.
- Add 3 cups of beef broth, bring to a boil until sauce thickens.
- Served in a bowl and garnish with chopped green onions.
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