Balbacua

Barbacoa is typically made with tougher meat cuts that require long, slow cooking times. Barbacoa is traditionally made with large cuts of meat or whole animals. Barbacoa is commonly associated with beef in the United States. Barbacoa is made from beef, goat, lamb, or mutton in Mexico.

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Prep Time: 10

Cook Time: 7

Course: Dinner

Cuisine: Filipino

Keyword: Balbacua

Servings:

Calories: 144kcal

Equipment

large pot

Ingredients

500 grams ox skin
16 cups water divided, for boiling
1 head garlic crushed
2 medium onions thinly sliced
2 inch ginger thinly sliced
1 head garlic crushed
2 medium onions thinly sliced
2 inch ginger thinly sliced
3 stalks lemongrass tanglad
3 pieces laurel leaves
1/4 cup atsuete seeds
2 tablespoons cooking oil
2 pieces beef bouillon cubes
2 pieces green finger chili siling haba
3 pieces siling labuyo bird's eye chilies
3 stalks green onions Chopped, for garnish
salt to taste
ground black pepper to taste

Instructions

Cook ox skin in boiling water after thoroughly cleaning it. Bring oxskin and 8 cups water to a simmer in a large pot. Simmer for 30-45 minutes, or until scum rises to the surface of the water.
Remove the water and thoroughly clean the skin again. Bring the remaining 8 cups of water to a boil, then add the cleaned ox skin and the first batch of aromatics (lemongrass or tanglad and laurel leaves). 6 hours on the stove.
Make the atsuete oil halfway through the boiling process. Cooking oil and atsuete seeds in a small pan. Remove the atsuete seeds and add the second batch of aromatics when the oil turns orange. Cook until the ingredients are fragrant. Season with salt and pepper to taste.
Pour the atsuete oil and sautéed aromatics into the pot with the oxskin. Beef cubes, siling haba, and siling labuyo or bird's eye chilis are optional.
Cook until the skin is tender and the broth has thickened. If desired, season with additional salt and pepper. Garnish with green onions if desired.

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Nutrition

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