Get ready to experience the rich and flavorful taste of balbacua with this authentic recipe. Balbacua is a traditional Filipino dish that originated in the Visayas region. It is a hearty and comforting stew made with tender beef shanks, flavorful spices, and a variety of vegetables. The dish is slow-cooked to perfection, allowing the flavors to meld together and create a truly satisfying meal.
I first discovered balbacua during a trip to the Philippines, where I had the opportunity to taste this delicious dish at a local eatery. The tender meat, aromatic broth, and the medley of vegetables left a lasting impression on me. I was determined to recreate the flavors of balbacua in my own kitchen, and after several attempts, I finally developed a recipe that captures the essence of this traditional Filipino dish.
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Ingredients
Main ingredients
- Beef shanks — 2 pounds
- Garlic — 6 cloves, minced
- Onion — 1 large, chopped
- Ginger — 1-inch piece, grated
- Tomato paste — 2 tablespoons
- Beef broth — 4 cups
- Annatto powder — 1 teaspoon
- Bay leaves — 2
- Black peppercorns — 1 teaspoon
- Salt — 1 teaspoon, or to taste
Vegetables and garnish
- Bok choy — 2 heads, chopped
- Eggplant — 1 large, sliced
- String beans — 1 cup, cut into 2-inch pieces
- Chili peppers — 2 pieces, sliced (optional for spice)
- Green onions — ¼ cup, chopped (for garnish)
Instructions
- In a large pot, heat some oil over medium heat. Add the minced garlic, chopped onion, and grated ginger. Sauté until fragrant and the onions are translucent.
- Add the beef shanks to the pot and brown them on all sides. This step adds depth of flavor to the dish.
- Stir in the tomato paste and cook for a minute to enhance its flavor.
- Pour in the beef broth and add the annatto powder, bay leaves, black peppercorns, and salt. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the balbacua simmer for about 2 to 3 hours, or until the beef shanks are tender and the flavors have melded together.
- Once the beef shanks are tender, add the bok choy, eggplant, string beans, and chili peppers (if using). Cook for an additional 10 minutes, or until the vegetables are cooked to your desired tenderness.
- Remove the bay leaves from the pot and discard them.
- Serve the balbacua hot, garnished with chopped green onions. It pairs well with steamed rice or crusty bread.
Substitutions
- Beef shanks — If beef shanks are not readily available, you can substitute them with beef stew meat or beef chuck roast. Just make sure to adjust the cooking time accordingly to ensure the meat becomes tender.
- Annatto powder — Annatto powder adds a vibrant color to the dish, but if you don't have it on hand, you can use paprika as a substitute.
- Vegetables — Feel free to customize the vegetables based on your preference or what you have available. Other vegetables that work well in balbacua include cabbage, carrots, and potatoes.
Variations
- Regional variations — Balbacua is a dish that varies across different regions in the Philippines. In some areas, it may include additional ingredients such as peanuts, banana blossoms, or even coconut milk. Feel free to explore these regional variations and adapt the recipe to your liking.
Equipment
- Large pot
- Cutting board
- Knife
- Measuring spoons
- Stirring utensil
- Serving bowls
Storage and Reheating
- Allow any leftovers to cool completely before storing them in an airtight container in the refrigerator.
- The balbacua can be stored in the refrigerator for up to 3 days.
- Reheat the balbacua in a pot over low heat until warmed through.
Pro Tips
- Browning the beef shanks — Take the time to properly brown the beef shanks before adding the other ingredients. This step adds depth of flavor to the dish and enhances the overall taste.
- Simmering time — Balbacua is a dish that benefits from long, slow cooking. Allow the stew to simmer for at least 2 to 3 hours to ensure the beef shanks become tender and the flavors develop fully.
- Adjust the spice level — If you prefer a spicier balbacua, feel free to add more chili peppers or even some crushed red pepper flakes. Adjust the spice level to suit your taste.
- Serve with condiments — Balbacua pairs well with condiments such as calamansi (Filipino lime) or soy sauce. Squeezing some calamansi juice over the stew adds a tangy brightness, while a drizzle of soy sauce enhances the savory flavors.
Authentic Balbacua Recipe
Experience the rich and flavorful taste of balbacua with this authentic Filipino stew made with tender beef shanks, aromatic spices, and a variety of vegetables.
Equipment
- Stirring utensil
Ingredients
- 2 pounds Beef shanks
- 6 cloves Garlic minced
- 1 large Onion chopped
- 1-inch piece Ginger grated
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 teaspoon Annatto powder
- 2 Bay leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt or to taste
- 2 heads Bok choy chopped
- 1 large Eggplant sliced
- 1 cup String beans cut into 2-inch pieces
- 2 pieces Chili peppers sliced (optional for spice)
- ¼ cup Green onions chopped (for garnish)
Instructions
- In a large pot, heat some oil over medium heat. Add the minced garlic, chopped onion, and grated ginger. Sauté until fragrant and the onions are translucent.
- Add the beef shanks to the pot and brown them on all sides. This step adds depth of flavor to the dish.
- Stir in the tomato paste and cook for a minute to enhance its flavor.
- Pour in the beef broth and add the annatto powder, bay leaves, black peppercorns, and salt. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the balbacua simmer for about 2 to 3 hours, or until the beef shanks are tender and the flavors have melded together.
- Once the beef shanks are tender, add the bok choy, eggplant, string beans, and chili peppers (if using). Cook for an additional 10 minutes, or until the vegetables are cooked to your desired tenderness.
- Remove the bay leaves from the pot and discard them.
- Serve the balbacua hot, garnished with chopped green onions. It pairs well with steamed rice or crusty bread.
Notes
- Browning the beef shanks — Take the time to properly brown the beef shanks before adding the other ingredients. This step adds depth of flavor to the dish and enhances the overall taste.
- Simmering time — Balbacua is a dish that benefits from long, slow cooking. Allow the stew to simmer for at least 2 to 3 hours to ensure the beef shanks become tender and the flavors develop fully.
- Adjust the spice level — If you prefer a spicier balbacua, feel free to add more chili peppers or even some crushed red pepper flakes. Adjust the spice level to suit your taste.
- Serve with condiments — Balbacua pairs well with condiments such as calamansi (Filipino lime) or soy sauce. Squeezing some calamansi juice over the stew adds a tangy brightness, while a drizzle of soy sauce enhances the savory flavors.
Nutrition
Nutrition Facts
Authentic Balbacua Recipe
Amount per Serving
Calories
319
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
53
mg
18
%
Sodium
1904
mg
83
%
Potassium
2238
mg
64
%
Carbohydrates
26
g
9
%
Fiber
10
g
42
%
Sugar
13
g
14
%
Protein
42
g
84
%
Vitamin A
19309
IU
386
%
Vitamin C
202
mg
245
%
Calcium
533
mg
53
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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