Entree: Philippines – Mindanao – Balbacua (Filipino slow-braised beef and oxtail stew made with collagen-rich cuts in a savory broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 2 lb (900 g) oxtail pieces
- 1 lb (450 g) beef chuck or beef shank, cut into large chunks
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (9 g) annatto (achuete) seeds or 1 tbsp (15 ml) annatto oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 6 cloves garlic, smashed (about 24 g)
- 1-inch (2.5 cm) piece ginger, sliced (about 10 g)
- 6 cups (1.4 L) water or beef stock
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (9 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry), optional for thickening
- Salt, to taste
- 2 green onions, sliced for garnish

Instructions

1. In a large pot, brown the oxtail and beef pieces in oil over medium-high heat in batches; remove and set aside.
2. If using annatto seeds, heat 2 tbsp oil, add annatto seeds and cook briefly until the oil is colored, then strain out seeds; if using annatto oil, add it now.
3. Sauté onion, garlic, and ginger in the annatto oil until softened, about 4–5 minutes.
4. Return browned meat to the pot, add water or stock, soy sauce, fish sauce, bay leaves, and peppercorns. Bring to a boil, then reduce to a low simmer.
5. Cover and simmer gently for 2.5–3 hours, or until meat and connective tissue are very tender and the broth is flavorful; skimming fat as desired.
6. Remove bay leaves and adjust seasoning with salt, soy sauce, or fish sauce. If a thicker sauce is desired, stir in cornstarch slurry and simmer until slightly thickened.
7. Garnish with sliced green onions and serve hot with steamed rice.