Entree: Philippines – Cebuano – Balbacua (Slow-braised oxtail and beef stew in a rich, gelatinous broth seasoned with annatto and warm spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 4 hrs

Total 4 hrs 20 min

Ingredients

- 2 lb (900 g) oxtail, cut into pieces
- 1 lb (450 g) beef shank, bone-in, cut into portions
- 1 lb (450 g) beef knuckle or cow leg with skin and connective tissue
- 2 tbsp (30 ml) neutral oil for searing
- 2 tbsp (30 ml) annatto (achuete) oil for color and aroma
- 1 large onion, chopped — about 8 oz (225 g)
- 6 cloves garlic, minced — about 18 g
- 1 thumb (about 1 oz / 30 g) ginger, sliced
- 2 whole star anise
- 2 bay leaves
- 1 tsp (2 g) whole black peppercorns
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (12 g) brown sugar
- 8 cups (1.9 L) water or beef stock, plus more if needed
- 1 cup (150 g) carrot chunks (optional)
- 2 cups (150 g) cabbage or bok choy, roughly chopped (optional)
- 2 green onions, sliced for garnish — about 10 g
- 1–2 tbsp (8–16 g) cornstarch mixed with 2 tbsp (30 ml) water for optional thickening
- Salt to taste

Instructions

1. Pat the beef pieces dry and season lightly with salt. In a large heavy pot or Dutch oven, heat the neutral oil over medium-high heat and brown the meat in batches until well seared; transfer to a plate.
2. Add annatto oil to the pot, reduce heat to medium, and sauté chopped onion until softened, about 4 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
3. Return the seared meat to the pot. Add star anise, bay leaves, peppercorns, soy sauce, fish sauce, brown sugar, and water or stock so the meat is mostly covered.
4. Bring to a simmer, then reduce heat to low, cover, and cook gently for 3 to 4 hours until the meat and connective tissue are very tender and the broth is glossy and slightly thick from released collagen. Skim fat occasionally.
5. About 30 minutes before serving, add carrots if using. If using softer greens like cabbage or bok choy, add them in the last 10 minutes so they remain bright.
6. If you prefer a thicker sauce, stir the cornstarch slurry into the stew, bring to a gentle boil for 1–2 minutes until slightly thickened. Adjust salt with additional fish sauce or salt as needed.
7. Remove star anise and bay leaves. Garnish with sliced green onions and serve hot with steamed rice or fried garlic rice.
8. Leftovers taste better the next day; refrigerate up to 3 days and reheat slowly over low heat, adding a splash of water if the broth has reduced too much.