Balbacua is a rich and hearty Filipino stew that is especially popular in the Visayas and Mindanao regions of the Philippines. Traditionally made with oxtail, beef skin, and sometimes beef shanks, the dish is slow-cooked until the meat becomes extremely tender. The stew is flavored with peanuts or peanut butter, giving it a similar vibe to Kare-Kare, another Filipino stew, but Balbacua is distinct for its use of spices and sometimes coconut milk, giving it a unique flavor profile. Here’s a basic recipe to make Balbacua at home.
Discover the rich and flavorful taste of Balbacua with our authentic recipe that brings the essence of Filipino cuisine to your table. Balbacua is a hearty and aromatic stew that originates from the Philippines, known for its tender beef or oxtail simmered to perfection in a savory broth infused with spices and aromatics. This dish embodies the essence of comfort food, with its robust flavors and comforting warmth that soothes the soul.
Our Balbacua recipe stays true to tradition, allowing you to experience the authentic taste of this beloved Filipino dish in the comfort of your own home. Whether you’re looking to explore the vibrant flavors of Filipino cuisine or craving a hearty and satisfying meal, our Balbacua recipe is sure to delight your taste buds and transport you to the bustling streets of the Philippines with every flavorful spoonful.
Ingredients
2 lbs (about 900g) oxtail, cut into pieces
1 lb (about 450g) beef skin or beef shanks (optional)
2 tablespoons oil
1 large onion, chopped
6 cloves garlic, minced
1 thumb-sized ginger, sliced
2-3 pieces star anise
1/2 cup unsalted peanut butter
1/4 cup annatto seeds (soaked in 1/2 cup warm water to extract color) or use annatto powder
4-5 cups water or beef broth
1 cup coconut milk (optional)
Salt and pepper to taste
1 bunch bok choy or pechay, cleaned and separated
Instructions
Prepare the Beef:
If using beef skin, clean it thoroughly. Boil the oxtail (and beef skin/shanks if using) in water for about 10 minutes, then drain and rinse to remove impurities.
Add the pre-boiled oxtail (and beef skin/shanks) to the pot. Pour in the water or beef broth. Add the star anise. Bring to a boil, then lower the heat, cover, and simmer for about 2-3 hours, or until the meat is very tender. If using a pressure cooker, this process can be reduced to about 45 minutes to 1 hour.
Add Flavorings:
Once the meat is tender, add the peanut butter and stir until well blended into the broth. Strain the annatto seeds and add the colored water (or annatto powder) to the pot for color. If using, pour in the coconut milk for added creaminess. Season with salt and pepper to taste. Simmer for another 10-15 minutes.
Add Greens:
A few minutes before serving, add the bok choy or pechay to the pot, allowing it to wilt but remain green and slightly crisp.
Serve:
Taste and adjust the seasoning if necessary. Serve the Balbacua hot with rice for a comforting and filling meal.
Tips
Tenderness: The key to a great Balbacua is the tenderness of the meat, so don’t rush the simmering process. The longer it cooks, the more tender the meat will become.
Annatto for Color: Annatto seeds or powder gives this dish its distinctive orange color. If you can’t find annatto, the dish will still be delicious, though lacking in the traditional color.
Serving: Balbacua is often enjoyed as a celebratory dish or during special occasions, but it can be served anytime you crave a rich and hearty stew.
Enjoy the process of making Balbacua and the delicious, comforting warmth it brings to any meal.
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