How to Cook Sizzling Balbacua | Cebuano Slow-Cooked Oxtail on a Sizzling Plate - Video

A rich and sticky Sizzling Balbacua recipe rooted in Cebuano cooking traditions. Slow-cooked beef oxtail and shank simmer in a deeply flavored sauce, then finished on a hot sizzling plate for a bold, festive twist.

Ingredients

Set A – Main Cuts
½ kg beef oxtail (optional but recommended)
½ kg beef shank (bulalo) or tendons (optional)

Set B – Aromatics & Boiling
Water for boiling
1 large onion, chopped
6 cloves garlic, minced
1 thumb ginger, sliced
3 pcs star anise
Salt

Set C – Base Flavorings
2 tbsp annatto oil
½ cup onion, sliced
4 tbsp garlic, minced
1 pc red bell pepper, sliced
1 tbsp tomato paste
4 cups beef stock
2 tbsp soy sauce
1 pack pineapple chunks with juice
2 tbsp peanut butter
2 pcs green chili
2 pcs bay leaves
¼ cup slurry (water + cornstarch)
1 can pork & beans
1 pack Maggi Magic Sarap
½ tbsp cracked black pepper

Set D – Final Touch
Onion leeks, chopped

Enjoy this Visayan classic reimagined for the sizzling plate, full of warmth, nostalgia, and slow-cooked Filipino comfort.