Balbacua is a rich, slow-simmered oxtail stew made hearty with beans, saba bananas, peanut butter, and black bean flavor.
3 hours 30 minutes · Serves 6
Ingredients for Balbacua
2 kg oxtail, preferably skin-on
4 saba bananas
1 can baked beans or pork and beans, 400 g
4 tbsp peanut butter
2 tbsp tomato paste
2 tbsp black bean paste
2 tbsp fermented black beans
2 cups beef stock
3 cups water
2 stalks leeks, sliced
2 onions, chopped
6 cloves garlic, minced
Cooking oil, for browning
Fish sauce, to taste
Freshly ground black pepper, to taste
Sliced tomatoes, for garnish
How to cook Balbacua
1.Heat a little oil in a large heavy pot over medium-high heat and brown the oxtail on all sides, then transfer it to a plate.
2.In the same pot, saute the garlic and onions over medium heat until the onions are soft.
3.Return the oxtail to the pot, add the water and beef stock, and bring to a boil.
4.Lower the heat, cover, and simmer gently for about 2 hours and 30 minutes, or until the oxtail is becoming very tender.
5.Add the saba bananas, leeks, baked beans, peanut butter, tomato paste, black bean paste, and fermented black beans; bring back to a boil, then simmer for 30 minutes more until the sauce is thick and the meat is tender.
6.Season with fish sauce and freshly ground black pepper, garnish with sliced tomatoes, and serve with rice.
