Balbacua
The mix of spices and seasonings blends perfectly with the tenderness of the beef. Each serving indulges diners with heritage Filipino flavors.
Main course
Ingredients
Meat Preparation
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Beef Face/Skin: cleaned, boiled for 5 minutes (Liquid discarded), cut in large cubes 1250.0 g
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Beef Feet: cleaned, boiled for 5 minutes (Liquid discarded), cut in large cubes 1250.0 g
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Water 3000.0 ml
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White onions, quartered 30.0 g
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Bay Leaf 2.0 pc
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Black Peppercorn 2.0 g
Sauce Procedure
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Annatto Oil 45.0 g
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Garlic, chopped 25.0 g
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Ginger, chopped 31.0 g
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Red Onions, chopped 200.0 g
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Smoked Sweet Paprika 10.0 g
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Tomato Paste 40.0 g
Meal Procedure
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Reserved beef stock 1500.0 ml
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Lemongras, pounded and tied to a knot 2.0 pc
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Crushed Black Pepper, ground 2.0 g
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Bay Leaf 1.0 pc
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Pork and Beans, canned 390.0 g
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Green Chillies, whole 2.0 pc
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Black Beans, washed 100.0 g
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Onion Leeks, chopped 50.0 g
Preparation
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Meat Preparation
- Place everything in a Pressure Cooker.
- Once it whistles, let it cook for about 40 min.
- Check if the meats are already slightly tender since you will still further cook it as a stew.
- Strain the meat and reserve the Stock.
- Set aside.
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Sauce Procedure
- In a separate pot, heat the anato oil and saute garlic, ginger, red onions until cook and fragrant.
- Add now the strained beef.
- Saute then add paprika, Knorr Liquid seasoning and tomato paste.
- Keep on sauteing until well incorporated in medium heat to avoid burning.
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Meal Procedure
- Add the rest of the ingredients, mix well and bring to a boil then simmer for another 30- 40min or until the meats are tender.
- To finish, add onion leaks and adjsut taste by adding Knorr Rostip.
