Ingredients with Measurements:
- 2 lbs beef shank
- 1 lb beef tripe
- 1 lb beef tendon
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp vegetable oil
- 2 tbsp annatto seeds
- 2 cups water
- 1 can (14 oz) crushed tomatoes
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp vinegar
- Salt and pepper to taste
For Garlic Rice:
- 2 cups uncooked rice
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
- Rice cooker or pot with lid
Step-by-step instructions:
Balbacua:
1. In a large pot, heat vegetable oil over medium heat. Add annatto seeds and cook until oil turns red. Remove seeds and discard.
2. Add onions, garlic, and ginger. Cook until onions are translucent.
3. Add beef shank, tripe, and tendon. Cook until browned on all sides.
4. Add water, crushed tomatoes, peanut butter, soy sauce, brown sugar, and vinegar. Stir until well combined.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours or until meat is tender.
6. Remove meat from pot and shred. Return meat to pot and season with salt and pepper to taste.
Garlic Rice:
1. Rinse rice and drain.
2. In a pot or rice cooker, heat vegetable oil over medium heat. Add garlic and cook until fragrant.
3. Add rice and stir until coated with oil.
4. Add water and salt. Stir.
5. Cover and cook until rice is tender.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours for Balbacua, 20-30 minutes for Garlic Rice
5. Temperature:
Balbacua: Simmer over low heat
Garlic Rice: Cook over medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450 per serving
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck.
- Beef tripe can be substituted with beef intestine or beef stomach.
- Beef tendon can be substituted with beef knuckles or beef feet.
- Annatto seeds can be substituted with paprika or turmeric.
- Peanut butter can be substituted with cashew butter or almond butter.
Variations:
- Add vegetables such as carrots, potatoes, or cabbage.
- Use pork instead of beef.
- Add chili peppers for a spicy kick.
- Use coconut milk instead of water for a creamier texture.
Tips and tricks:
- Browning the meat before simmering adds flavor to the dish.
- Skim off any impurities that rise to the surface while simmering.
- Balbacua tastes better the next day, so it's a great make-ahead dish.
- Use a rice cooker for hassle-free cooking of the garlic rice.
Storage instructions:
Store Balbacua and Garlic Rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Balbacua in a pot over low heat until heated through. Reheat Garlic Rice in a microwave or on the stovetop.
Presentation ideas:
Serve Balbacua in a bowl with a scoop of Garlic Rice on the side. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
- Puto (steamed rice cake)
- Ensaymada (sweet bread)
- Buko (young coconut) juice
Suggested side dishes:
- Lumpia (spring rolls)
- Pancit (noodles)
- Kare-kare (oxtail stew)
Troubleshooting advice:
- If Balbacua is too thick, add more water or broth.
- If Garlic Rice is too dry, add more water or oil.
Food safety advice:
- Make sure meat is cooked thoroughly to avoid foodborne illness.
- Store leftovers properly in the refrigerator to prevent spoilage.
Food history:
Balbacua is a Filipino stew made with beef shank, tripe, and tendon. It originated from the Visayas region in the Philippines.
Flavor profiles:
Balbacua is a rich and savory stew with a slightly sweet and tangy flavor. Garlic Rice is fragrant and savory.
Serving suggestions:
Serve Balbacua and Garlic Rice with a side of vegetables or bread.
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Region: Philippine