📝 About This Recipe
Hailing from the Western Visayas region of the Philippines, Kansi is a magnificent cross between the rich, gelatinous Bulalo and the tangy Sinigang. This Negrense masterpiece is defined by its vibrant orange hue from annatto and the distinct, sharp sourness of the native Batuan fruit. It is a soul-warming stew that balances the decadence of bone marrow with a bright, citrusy broth that keeps you coming back for more.
🥗 Ingredients
The Meat and Aromatics
- 1 kg Beef Shank (Bulalo) (cut into 2-inch thick rounds with bone marrow intact)
- 500 grams Beef Stew Meat (Kenchi) (cubed for extra heartiness)
- 2 inches Ginger (crushed and sliced)
- 3 stalks Lemongrass (Tanglad) (white parts only, bruised and tied into a knot)
- 1 large Red Onion (quartered)
- 6 cloves Garlic (smashed)
The Souring Agent and Color
- 10-12 pieces Batuan Fruit (fresh is best; can substitute with sinigang mix if unavailable)
- 2 tablespoons Annatto Seeds (Atsuete) (soaked in 1/4 cup hot water to extract color)
- 1 inch Turmeric (Luyang Dilaw) (peeled and sliced thin)
Seasoning and Vegetables
- 300 grams Green Jackfruit (Langka) (sliced into wedges; use raw/unripe only)
- 3-4 pieces Green Chili Peppers (Siling Haba) (whole)
- 3-4 tablespoons Fish Sauce (Patis) (to taste)
- 1 teaspoon Salt and Black Peppercorns (adjust to taste)
- 8-10 cups Water (enough to cover the meat significantly)
👨🍳 Instructions
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1
Start by parboiling the beef shanks and stew meat. Place them in a large pot, cover with water, and bring to a rolling boil for 10 minutes. Drain the water and rinse the meat to remove impurities and excess scum.
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2
Return the cleaned meat to the pot. Add the 8-10 cups of fresh water, ginger, garlic, quartered onions, and the bruised lemongrass knots.
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3
Add the sliced turmeric and the black peppercorns. Bring the pot to a boil, then immediately lower the heat to a gentle simmer.
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4
Simmer the beef for about 1.5 to 2 hours. Keep the pot covered and check occasionally; the goal is for the meat to be 'fork-tender' but not falling off the bone just yet.
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5
While the meat is simmering, prepare the annatto water by straining the seeds and keeping the deep orange liquid. Set aside.
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6
Add the fresh batuan fruits to the pot. Let them cook for 15 minutes until they soften. Once soft, fish them out, mash them in a bowl with a little broth, and strain the sour pulp back into the pot, discarding the seeds and skin.
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7
Add the raw green jackfruit (langka) wedges to the pot. Continue to simmer for another 15-20 minutes until the jackfruit is tender.
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8
Pour in the annatto water to give the broth its signature sunset-orange glow.
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9
Add the green chili peppers (siling haba) and season with fish sauce (patis). Let it simmer for another 5 minutes to allow the flavors to meld.
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10
Do a final taste test. Adjust the sourness by mashing more batuan or the saltiness with more fish sauce if needed.
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11
Switch off the heat. Transfer the beef shanks carefully to a large serving bowl, ensuring the marrow stays inside the bone, then pour the hot, vibrant broth and vegetables over it.
💡 Chef's Tips
For the best flavor, use fresh Batuan fruit; if you can't find it, use tamarind or kamias, but add them gradually as the flavor profile differs. Don't rush the simmering process; low and slow heat is essential to break down the collagen in the beef shank without making the meat tough. Skim the fat off the surface if you prefer a cleaner broth, though Ilonggos typically enjoy the richness of the rendered marrow fat. If using a pressure cooker, reduce the cooking time to 45 minutes, but add the vegetables and souring agent after pressure cooking to prevent them from turning to mush. Always use unripe green jackfruit; canned jackfruit in brine works in a pinch, but rinse it thoroughly first.
🍽️ Serving Suggestions
Serve piping hot with a side of steamed white jasmine rice. Prepare a small dipping bowl of fish sauce (patis) with crushed bird's eye chilies (siling labuyo) and a squeeze of calamansi. Pair with a cold glass of iced tea or a crisp lager to cut through the richness of the bone marrow. For a true feast, serve alongside grilled pork belly (Liempo) or Chicken Inasal. Provide a small spoon or a straw for guests to easily scoop out the buttery bone marrow.