Preparation Time: 15 minutes
Cooking Time: 2-3 hours
Servings: 3
Kansi Ingredients
- 1 kilo Beef Shank
- Lemon grass (2 stalk)
- 2 medium onions
- Fresh ginger (1/2 cup, sliced)
- 2 long hot pepper
- Atchuete powder(1 Tablespoon)
- 5 pcs. batwan fruit (a souring agent for soup that’s locally famous and widely used in Visayas) or Sinigang mix
(1 pack or to taste)
- 1/4 kilo green unripe Jackfruit
( sliced )
- salt & pepper (to taste)
Kansi Cooking Instructions:
- 1. Saute garlic and onions
- 2. Add beef and ginger into the pot and pour just enough water to cover most of the meat
- 3. Leave it to boil for about an hour to two hours until the meat is soft.
- 4. Lower heat to simmer, add more water into the pot until meat is completely submerged
- 5. Mix in batwan fruit or sinigang mix, salt, and pepper (we used about half of the pack of sinigang mix, if you want it more sour use the whole pack)
- 6. Mix in pepper (add more if you want it to be spicier)
- 7. Put in sliced green jackfruit
- 8. Leave to simmer until jackfruit is cooked and beef is very soft
- 9. When it’s almost done, put in lemongrass (tie it into a knot) and atchuete for color
- 10. Simmer for about 10 minutes and serve with hot rice.
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