📝 About This Recipe
Hailing from the Western Visayas region of the Philippines, Kansi is a magnificent cross between the rich, gelatinous Bulalo and the mouth-puckering Sinigang. This signature Ilonggo comfort food features tender beef shanks and bone marrow simmered in a vibrant broth flavored with batuan fruit and fragrant lemongrass. It is famously recognized by its beautiful orange hue, derived from annatto, and its unique balance of sour and savory notes that dance on the palate.
🥗 Ingredients
The Meat
- 1 kg Beef Shank (Laman-loob with bone marrow) (cut into 2-inch thick rounds)
- 500 grams Beef Chuck or Brisket (cut into large cubes for extra meatiness)
Aromatics and Color
- 6 cloves Garlic (smashed and peeled)
- 2 medium Red Onion (quartered)
- 2 inch piece Ginger (sliced and bruised)
- 3 stalks Lemongrass (Tanglad) (white parts only, bruised and tied into a knot)
- 2 tablespoons Annatto Seeds (Atsuete) (soaked in 1/4 cup warm water to extract color)
The Sour Broth
- 10-12 pieces Batuan Fruit (fresh or frozen; the traditional souring agent)
- 8-10 cups Beef Stock or Water (enough to fully submerge the meat)
- 3 tablespoons Fish Sauce (Patis) (plus more to taste)
- 1 teaspoon Salt and Black Peppercorns (to taste)
- 3-4 pieces Green Finger Chilies (Siling Haba) (left whole for aroma)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, place the beef shanks and beef cubes. Cover with enough water to submerge the meat completely.
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2
Bring the water to a rapid boil for 5-10 minutes. You will see gray scum rising to the surface; skim this off thoroughly or drain the water and rinse the meat to ensure a clear, clean broth.
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3
Add the 8-10 cups of fresh beef stock or water back into the pot with the rinsed meat. Bring back to a boil.
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4
Add the smashed garlic, quartered onions, ginger, and the knotted lemongrass stalks. These aromatics form the flavor base of the Kansi.
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5
Lower the heat to a gentle simmer. Cover the pot and cook for about 1.5 to 2 hours, or until the beef is fork-tender but not falling apart.
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6
While the meat simmers, prepare the annatto water by straining the seeds and keeping the deep orange liquid. Discard the seeds.
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7
Once the meat is tender, add the batuan fruits to the pot. Simmer for another 15 minutes until the fruits soften.
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8
Using a spoon, gently mash the softened batuan fruits against the side of the pot to release their sourness into the broth. If you prefer a smoother broth, remove them, mash in a bowl with a little broth, strain, and return the liquid to the pot.
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9
Pour in the annatto water to give the soup its iconic sunset-orange glow.
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10
Season with fish sauce (patis) and whole black peppercorns. Adjust the saltiness according to your preference.
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11
Drop in the green finger chilies and simmer for a final 5 minutes. The chilies should provide a mild heat and a distinct peppery aroma.
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12
Taste the broth one last time. It should be pleasantly sour, rich with beef fat, and deeply savory. Remove the lemongrass stalks before serving.
💡 Chef's Tips
If you cannot find batuan fruit, you can substitute with tamarind (sinigang mix) or calamansi juice, though the flavor profile will slightly change. For an even deeper flavor, sear the beef shanks in a little oil before boiling to develop a crust. Don't rush the simmering process; low and slow is the secret to getting that gelatinous texture from the beef shanks. If using a pressure cooker, reduce the cooking time to 45-50 minutes, but add the souring agent and annatto after pressure cooking for the best color and taste. Make sure to keep the bone marrow intact inside the bone; it is the 'gold' of this dish.
🍽️ Serving Suggestions
Serve piping hot in large bowls with plenty of steamed white jasmine rice. Prepare a small dipping bowl of fish sauce (patis), a squeeze of calamansi, and crushed red bird's eye chilies (labuyo). Pair with a cold glass of iced tea or a crisp lager to cut through the richness of the marrow. Traditionally enjoyed as a heavy lunch or a late-night recovery meal. Add a side of stir-fried leafy greens like bok choy or kangkong to balance the meal.