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
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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
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