A popular regional dish in Philippines which originated in Cebu city, but widely accepted across the Visayas and Mindanao Islands. It’s in Davao city where I first tasted it, I was just curious about balbacua when I heard one novelty singer (the late Yoyoy Villame) singing about balbacua, describing the taste and the texture in the song and how people love it. The soup is really tasty!
1 kilo ox tail
1 teaspoon whole black pepper or peppercorn (pamintang buo)
thumb size ginger
1 medium size onion
1/2 cup minced spring onion
some chili pepper
1 beef cube ( knorr)
1. In a big pot, put the oxtail, ginger, onion, beef cube and peppercorn, put water that is enough to make the meat tender.
2. When the oxtail is already tender put some salt to taste, simmer until it is so tender.
3. Serve it with spring onion and chopped chili peppers if you want it a little hot.