Receta Balbacua
Balbacua
October 7th, 2014 Manny
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. In the absence of 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.
Ingredients:
- 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 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
How to cook 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. Serve hot.
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