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. Just in case you can’t find 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 and some fatty tissues.
A Culinary Legacy from Cebu
This cebuano dish a savory and rich stew, is a beloved dish that originated in Cebu and was influenced by Spanish cuisine. With its slow-cooked, tender meat and flavorful broth, itis a testament to the culinary artistry of the Philippines. While it has different regional variations, including those from Cagayan de Oro, Bohol, and Davao, the essence of the dish remains the same—deep, comforting flavors developed over hours of slow cooking.
The Long, Loving Cook: Traditional Dish
Traditional balbacua is an exercise in patience and dedication, typically requiring about seven hours to cook. This extended cooking time allows the flavors to meld together and the meat to become tender and succulent.
Ingredients and Preparation
The primary ingredient for it is ox tail, known for its gelatinous texture and rich flavor. Due to its expense, a combination of ox skin and beef ribs can be used as a more affordable alternative. The recipe also calls for beef briskets, peanuts, chili peppers, salted black beans, leeks, annatto oil, and a selection of spices including turmeric and anise.
To begin, boil the ox tail in salted water for 15 minutes, then drain. This initial boiling helps remove impurities. Next, boil the ox tail again in fresh water with turmeric, anise, and onion, and simmer for 2-3 hours until semi-tender. At this stage, add the beef briskets and peanuts, and continue to simmer over low heat for another 2-3 hours. This slow simmering is crucial for developing the deep, complex flavors characteristic of this beef dish.
Final Touches
When the meat is almost tender, incorporate chili peppers, salted black beans, leeks, and annatto oil. Cook for an additional 30 minutes to an hour, allowing the flavors to fully integrate. Season with patis (fish sauce) to taste, and serve the dish hot, traditionally paired with rice.
Speeding Up the Process: Alternative Cooking Method
For those who crave the flavors of “balbakwa” but lack the time for the traditional method, a pressure cooker can significantly reduce the cooking time without sacrificing taste.
Pressure Cooker Technique
Start by pressure cooking the ox tail or ox feet along with the beef briskets for about an hour. Once the meat is tender, drain and set aside, reserving the broth. To create annatto oil, combine cooking oil and annatto seeds, heating them in a microwave or frying pan until the oil is infused with color and flavor.
In a pot or wok, heat the annatto oil and sauté garlic, onion, and ginger until slightly brown. Add the beef and ox tail/feet, sautéing until slightly browned. Pour in the reserved broth, just enough to cover the meat, and bring to a boil. Add salted black beans, anise cloves, chili peppers, and turmeric powder. Cover and cook for 15 minutes. Finally, add pork and beans and leeks, cooking for another 10-15 minutes until the sauce thickens. Season with patis or salt as needed and serve hot with rice.
A Taste of History
The roots can be traced back to the Spanish colonial era, a time when various culinary techniques and ingredients were introduced to the Philippines. 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. The long, slow cooking method used in this stew is reminiscent of traditional Spanish stews, which require extended periods to break down tougher cuts of meat and develop robust flavors. This influence is evident in the dish’s rich, gelatinous texture and the use of spices such as anise and turmeric.
Food for Thought
Beyond its delightful taste, it is a dish that tells a story of cultural exchange and adaptation. Each region’s version of the dish reflects local tastes and available ingredients, showcasing the versatility and creativity of Filipino cuisine. Whether prepared in the traditional method or the quicker pressure cooker version, it remains a beloved comfort food, cherished for its depth of flavor and the sense of warmth and community it brings to the table.
Final Thoughts
The dish is more than just a meal; it’s a culinary experience that embodies the rich history and diverse culture of the Philippines. Whether you’re a seasoned cook or a curious foodie, taking the time to prepare and enjoy the iconic dish offers a delicious journey into the heart of Filipino heritage. The next time you’re in the mood for something hearty and soul-satisfying, consider making the dish and savoring a dish that has been perfected over centuries.
How to Cook Balbacua
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.
To Make The Annato Oil:
- Make annato oil by combining 1 1/2 Tbsp. cooking oil and 1 Tbsp. annato seeds.
- Or you can just fry it in oil in a frying pan for 2 to 3 minutes. Remove the seeds and set aside the annato oil.
Mary Jane Ramos
Hello, any peanut substitute for those who have allergies? Or is it ok to omit this?
As a Cebuana, I grew up having this on special occasions when my papa cooks. Thank you for sharing this. God bless you!
MJ
Manny
Hi MJ, I think you can use ground toasted rice instead of peanuts. Thanks for sharing your thought and I hope u also watched the video!
Alyn Q. Fernandez
Naalala ko lang Tatay ko, masarap din po yon magluto ng Balbacua. Nong little boy pa lang ako nagluluto yon. Ngayon ako na lang mag luto sundan ko lang po Sir Manny ang recipe mo, makakakain na rin ako ulit nito. Salamat po ng marami sa Sir Manny.
Manny
HI Alyn, sige po madali lang naman magluto nito para ka lang nag luluto ng nilagang baka. Kaya lang medyo matagal lang lutuin kasi kailangan malambot na malambot yung balat ng baka.
Mona
Can I use pork feet instead of beef?
Manny
Hi Mona, I’m not sure if you can but you can try and maybe you can share your experience using the pork feet.
Grace M
Would it be ok to cook this on pressure cooker po?
Manny
Hi Grace, yes you can use pressure cooker but you have to reduce the cooking time.
GC
hi. Ive never tried cooking this dish, but ive tasted the same in some roadside restos in the Visayas, Mindanao..just wanna ask- what makes the dish (when cooked)- reddish? would a chilli poweder be a good substitute to a chilli peppers? Thanks !!
Manny
Hi GC, I think chili powder can be a substitute to chili peppers since they are almost the same. Only the chili powder is in dried powder form. And about the reddish color, maybe the restos are putting achuete.
Maria Lavarez
Hello!!Can I used my slow cooker for this recipe?
Manny
Hi Maria, yes I think you can use it.
Manny
Hi Earl, please read instruction #3.
Earl
Sir when do I add the peanuts?
Balb Acua
You can use peanut butter also, a spoonful or 2 will do let your tastebuds decide 😉
Alene chua
I like to learn more on cooking…I wish….
Manny
Hi Alene, Just remember the saying “A journey of a thousand miles begins with a single step.”
BUTCH ROMUALDEZ
WE MISS FILIPINO FOOD HERE IN WESTERN NEW YORK WHERE NO PNOY RESTAURANTS EXISTS HERE BUT YOU CAN BUY SOME INGREDIENTS FROM CHINESE GROCERIES. ACROSS THE BORDER IN ONTARIO CANADA, THERE ARE SOME PINOY RESTAURANTS THOUGH. WE HAVE A SLOW COOKER WHICH CAN COOK ADOBO AND MAYBE THE BALBACUA. THANKS
Manny
Hi Butch, I think you can buy the ingredients in an Asian supermarket.