The oxtail barbacua is originally from the Queen City of the South, Cebu. The dish’s name comes from the Spanish word “barbacoa” which means “to cook meat very slowly.” It is done this way in order to achieve an extremely tender and soft meat of the ox tail. Cooking this dish might take a while, but guaranteed, it is worth the wait!
Preparation time: 2 hours | Cooking time: 2 hours | Serves 1
- 1 kilogram ox tail
- Salt and pepper to taste
- 30mL olive oil
- 2 tablespoons pimenton dulce
- 2 pieces bay leaves
- 1 tablespoon peppercorns
- 500 grams ox tripe
- 2 pieces chipotle in adobo sauce
- 1 tablespoon oregano
- ⅓ cup apple cider
- 4 teaspoons cumin seeds
- ½ teaspoon cloves
- 600mL beef stock
- 40mL lime juice
- 150mL soy sauce
- sugar, to taste
- Season ox tail with salt and pepper. Sear with olive oil and pimenton dulce, then add to pot.
- Add water with bay leaves and whole peppercorns. Boil for at least 2-3 hours until ox tail is fork-tender.
- In another pot, boil the ox tripe and strain. Throw out the water and boil tripe in new water until fork-tender.
- In a different pot, mix chipotle, oregano, apple cider, cumin seeds, cloves, beef stock, lime juice, and soy sauce. Let it simmer.
- Mix in the ox tail and ox tripe in the pot and let it slow cook for at least 2 hours. Season with salt, pepper, and sugar.
- Serve hot on a bowl.
Want a dessert to go with this dish? Try this!