Balbacua
Jump to ingredientsOxtail simmered for hours until fork-tender in a savory sauce made with Mama Sita's Kare-kare Mix and Batuan Puree, with pechay and green chili. Simply garnish with spring onions before serving.
- Cooking time: Cook 4 hr 50 min
- Yield: 4
- Difficulty: Intermediate
- Ingredients: 15 ingredients
- Steps: 7 steps
First published
Ingredients
Check off each ingredient as you go.
Instructions
Place meat in a medium-sized pot and add water. Bring to a boil. Turn off heat and discard broth.
In the same pot, add water, ginger, and pre-boiled meat. Bring to a boil and simmer until fork tender. Set aside 2.5 cups broth.
In a pan, saute garlic and onions until fragrant. Add the broth.
Add the Mama Sita’s Kare-kare Mix and mix well until completely dissolved. Add the Mama Sita’s Batuan Puree and stir well.
Add the boiled meat. Bring to a boil and simmer. Add the long green chili and pechay.
Continue cooking until the vegetables are tender. Season with patis.
Garnish with chopped spring onions just before serving.
