Balbacua: A Flavorful Filipino Oxtail Stew Recipe

Ingredients

2 lbs beef shank
1 lb beef skin (pata ng baka)
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup brown sugar
1 head garlic, minced
1 onion, chopped
1 thumb-sized ginger, sliced
2-3 pieces star anise
2-3 bay leaves
1 teaspoon ground black pepper
1/2 teaspoon chili flakes (optional)
Salt to taste
Water for boiling
1/4 cup peanut butter (optional thickener)

Steps and instructions

Clean the beef shank and beef skin thoroughly.
In a large pot, combine beef shank, beef skin, soy sauce, vinegar, brown sugar, garlic, onion, ginger, star anise, bay leaves, black pepper, and chili flakes.
Add enough water to cover the meat.
Bring to a boil then simmer for 3-4 hours or until the meat is tender.
Once the meat is tender, remove from the pot and slice into serving pieces.
Return the meat to the pot and season with salt to taste.
If desired, add peanut butter to thicken the broth.
Simmer for an additional 15-20 minutes.
Serve hot and enjoy your flavorful Balbacua!

Tools for making

Large pot - for boiling the Balbacua
Knife - for cleaning and slicing the meat
Chopping board - for preparing ingredients
Measuring cups and spoons - for accurate measurement of ingredients
Tongs - for handling the hot meat
Ladle - for serving the Balbacua
Plate and utensils - for serving and enjoying the dish

Recipe overview

Experience the rich and hearty flavors of Balbacua, a traditional Filipino stew that is sure to warm your soul. This dish features tender beef shank and beef skin simmered in a savory broth infused with aromatic spices like garlic, ginger, and star anise. Served hot and comforting, Balbacua is a perfect dish to enjoy during gatherings or cozy nights at home. Follow the simple steps below to create your own delicious bowl of Balbacua.

Common questions

Can I use a slow cooker for this recipe? Yes, you can transfer the ingredients to a slow cooker after bringing it to a boil on the stovetop. Cook on low for 6-8 hours or until the meat is tender.
Is beef skin necessary for Balbacua? Beef skin adds a unique texture to the dish, but you can still make Balbacua without it if unavailable.
Can I use other meats instead of beef shank? While beef shank is traditional, you can experiment with other cuts like oxtail or beef brisket for slightly different flavors.
How can I make the broth thicker? Adding peanut butter towards the end of cooking can help thicken the broth. You can also use cornstarch slurry if preferred.
Can I adjust the seasonings to my taste? Absolutely! Feel free to adjust the soy sauce, vinegar, sugar, and spices to suit your preferences.

Serving dishes and utensils

Large pot - for cooking the Balbacua
Knife - for cutting the beef shank and skin
Cutting board - for preparing the ingredients
Soup ladle - for serving the Balbacua
Bowls and spoons - for enjoying the delicious dish
Chili flakes shaker - for those who want an extra kick

Origin stories

Balbacua is a traditional Filipino dish that originated in the Visayas region. It is a hearty stew made with beef shank and skin simmered in a flavorful broth until tender and rich in taste. This dish is often enjoyed during special occasions and gatherings, showcasing the unique and delicious flavors of Filipino cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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