🍲 Kansi

Soup · Main ingredient: Beef Shank · ⏱ 155 min · Serves 5 · ~₱605 · Best for: Dinner, Lunch

Ingredients

• 1 kg 1 kg beef shank with bone marrow, cut into thick slices
• 1 pc 1 onion, quartered
• 1 pc 1 batwan fruit, sliced (or substitute with tamarind or kamias for sourness)
• 2 cup 2 cups unripe (green) jackfruit, cut into chunks
• 1 thumb 1 thumb ginger, sliced
• 2 clove 2 cloves garlic, crushed
• 1 stalk 1 stalk lemongrass, tied into a knot
• 1 bunch 1 bundle string beans, cut into 2-inch lengths
• 1 bunch 1 bundle pechay or kangkong
• 2 pc 2 pcs green finger chili
• 2 tbsp 2 tbsp fish sauce (patis)
• 3 pinch Salt to taste

Instructions

1. In a large pot, boil beef shank in water with onion, ginger, garlic, and lemongrass, skimming off scum.
2. Reduce heat and simmer covered until beef and marrow are very tender, about 2 hours.
3. Add the green jackfruit chunks and simmer for 15 to 20 minutes until soft.
4. Add the batwan fruit (or souring agent of choice) and simmer for 10 minutes, mashing slightly to release sourness, adjusting amount to taste.
5. Season with fish sauce and salt to taste.
6. Add string beans and green chili, simmer for 3 to 5 minutes.
7. Add pechay or kangkong last and cook just until wilted.
8. Serve hot in bowls, making sure each portion includes a piece of bone marrow, with steamed rice on the side.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.