CLASSIC KANSI

Ingredients:

3	tbsp	cooking oil
1	pc	onion, sliced
6	cloves	garlic, crushed
1/4	cup	sliced ginger
1	kg	MONTEREY BEEF SHANKS WITH BONE MARROW
5-6	cups	water
5	pc	batuan fruit*
4	pc	siling haba
3	pc	fresh unripe jackfruit**
1	stalk	lemongrass (tanglad), tie in a knot
1	tbsp	atchuete powder, diluted in 1 tbsp hot water
1	tsp	iodized fine salt
10	pc	black peppercorns

Procedure:

In a large stockpot, heat oil then sauté onion, garlic then ginger. Add beef and sauté until meat changes color.
Add water to cover meat and bring to boil. Lower heat then simmer covered for about 2 hours or until meat is very tender. Add more water if needed.
Add batuan, sili, jackfruit, lemon grass, atchuete, salt and peppercorns. Adjust salt as needed.Simmer for 10 to 15 minutes. Serve hot.

Makes 5 servings.

Tip:

Monterey Beef Ribs or Campto can also be used as an alternative to shank.
Pressure cooker can also be used to tenderize meat. Pressure cook for about 45 minutes.

Share This Recipe

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.