📝 About This Recipe
Hailing from the vibrant culinary landscape of Cebu, Barbakoa is a masterclass in the art of pit-roasting, traditionally reserved for festive gatherings. Unlike its Mexican namesake, this Filipino treasure features beef brisket or chuck marinated in a soulful blend of calamansi, soy sauce, and aromatic lemongrass, then slow-roasted until it achieves a smoky, melt-in-your-mouth tenderness. It is a celebration of 'Inihaw' culture, offering a perfect balance of umami, citrus tang, and the unmistakable char of open-flame cooking.
🥗 Ingredients
The Meat
- 2 kg Beef Brisket or Chuck Roast (cut into large 4-inch slabs with fat cap intact)
Cebuano Aromatics & Marinade
- 1/2 cup Calamansi Juice (freshly squeezed; substitute with lime if unavailable)
- 1 cup Soy Sauce (preferably Filipino brand like Silver Swan for authenticity)
- 2 heads Garlic (pounded and minced)
- 4 stalks Lemongrass (Tanglad) (bruised and tied into knots)
- 3 tablespoons Ginger (grated)
- 1/4 cup Brown Sugar (to balance the acidity)
- 2 tablespoons Black Peppercorns (cracked)
- 3 pieces Star Anise (whole)
Basting Liquid
- 1/2 cup Annatto Oil (Achuete) (for a vibrant reddish-orange hue)
- 1/2 cup Reserved Marinade
👨🍳 Instructions
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1
Prepare the beef by patting it dry. Use a fork or a meat tenderizer to prick the surface of the meat, allowing the marinade to penetrate deeper into the fibers.
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2
In a large mixing bowl, whisk together the soy sauce, calamansi juice, minced garlic, grated ginger, brown sugar, and cracked peppercorns until the sugar is fully dissolved.
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3
Place the beef slabs in a heavy-duty resealable bag or a deep glass tray. Pour the marinade over the meat, ensuring every inch is coated. Tuck the lemongrass knots and star anise around the meat.
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4
Marinate the beef in the refrigerator for at least 12 hours, though 24 hours is highly recommended for the most authentic Cebuano flavor profile.
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5
Prepare your charcoal grill for indirect heat. If using a traditional pit, build a fire using charcoal and wood chunks (like hickory or fruitwood) and let it burn down until you have glowing coals. Aim for a steady temperature of 275°F (135°C).
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6
Remove the beef from the marinade. Reserve the liquid. Strain the liquid into a small saucepan and simmer for 10 minutes to make it safe for basting.
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7
Mix the simmered marinade with the annatto oil to create your basting sauce.
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8
Place the beef on the cool side of the grill. If you want to stay true to the 'Barbakoa' style, you can wrap the meat loosely in wilted banana leaves to retain moisture during the first 2 hours of cooking.
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9
Cover the grill and roast. Every 45 minutes, generously brush the beef with the annatto-marinade mixture.
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10
After 3 hours, if using banana leaves, remove them to allow the exterior of the beef to develop a dark, caramelized crust (the 'bark').
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11
Continue roasting until the internal temperature reaches 195°F-205°F (90°C-96°C) and the meat feels tender when pierced with a skewer. This usually takes 4 to 5 hours total.
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12
Remove the beef from the heat and let it rest on a cutting board, tented with foil, for at least 20-30 minutes. This is crucial for re-distributing the juices.
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13
Slice the beef against the grain into thick pieces or shred it coarsely for a more rustic presentation.
💡 Chef's Tips
Don't rush the marination; the calamansi juice acts as a chemical tenderizer that breaks down tough beef fibers over time. If you don't have a pit or grill, you can slow-roast this in a 275°F oven, but you'll miss the essential smoky character of true Barbakoa. Always use 'Tanglad' (lemongrass); it provides the floral, citrusy backbone that distinguishes Cebuano roasting from other regions. Keep a spray bottle of water nearby to manage any flare-ups if fat drips onto the coals, as scorched fat can leave a bitter taste.
🍽️ Serving Suggestions
Serve with hot 'Puso' (hanging rice) or steamed jasmine rice to soak up the juices. Provide a dipping sauce (Sawsawan) made of coconut vinegar, soy sauce, chopped bird's eye chilies, and red onions. A side of Atchara (pickled green papaya) offers a crisp, acidic contrast to the rich, fatty beef. Pair with a cold San Miguel Pale Pilsen or a refreshing glass of iced calamansi juice.