Makes 10 servings
Preparation and cooking time: 8 to 10 hours


½ kilo beef/ox tail (buntot ng baka), cut into pieces
½ kilo Beef skin (balat ng baka), cut into pieces
¼ kilo Beef shank
2 pieces Beef feet / trotters (paa ng baka), cut into pieces
½ piece Beef mask (mukha ng baka), cut into pieces
water (as needed)
6 tablespoons atsuete seeds
4 pcs star anise
3 pieces red onions, quartered
1 tablespoon black peppercorns
salt, to taste
1 cup peanuts, raw and shelled
4 tablespoons atsuete oil
¼ cup garlic, roughly chopped
¾ cup red onion, roughly chopped
⅓ cup siling haba, chopped
½ cup red bell pepper
½ cup ginger, peeled, sliced and smashed
1 cup lemon-lime soda
Hot broth (from boiling beef)
¾ cup tomato paste
1 cup tausi, drained
½ cup dahon ng sibuyas


1. Place ox tail, beef skin, beef shank, beef feet/trotters, and beef mask in a large pot with water. Bring to a boil and simmer for 10 minutes then rinse and drain. Repeat 4 times.
2. Return rinsed beef pieces to the pot and add atsuete seeds, star anise, onions, peppercorns, salt, and enough water to completely submerge everything. Simmer (DO NOT BOIL) until meat is tender. About 4-8 hours. Remove meat to set aside and strain broth. Set aside keep hot.
3. In another large pot, saute garlic, onion, ginger, bell pepper, and siling haba for a few minutes.
4. Add beef pieces, peanuts, lemon lime soda, and hot beef broth. Simmer for another 1 hour.
5. Mix in tomato paste, tausi, and dahon ng sibuyas. Simmer until well combined and soup is thick.

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