Tag Archives: kansi

Pata Kansi (Beef morrow and feet soup)


pata-kansi

Kansi can be stated in English as a stew. It’s the leisure of beef or pork with a touch of fruity sour flavor of tamarind served in plentiful hot soup. Pata is more like that of the well-known beef stew or the famous Filipino “kansi” and “pork sinigang”. But for a more extra ordinary flavor to warm and fill one’s tummy, this recipe uses Beef leg or Beef Pata instead of the usual meat.

This is my version of the “Pata Kansi” I added some beef pata(leg) to the usual shank.

Panakot (Ingredients)
– 2 lbs Beef Shank with bone marrow
– 2 lbs Beef Pata (Knee) or Maskara (face)
– Kamias or Batuan (This is the traditional souring agent for classic Ilonggo cuisine, but it is hard to find so I used Kamias)
– Green Jackfruit (Langka)
– Tanglad (lemon grass)
– 1 small head of Garlic minced
– Tomato
– Sea Salt and Pepper
– Sili
– 1 tbsp of Atsuete (Annato seeds)

Paagi (Procedure)

– In a pressure cooker, brown half of the minced garlic and set aside for garnish later
– Add the rest of the garlic until slightly brown and saute with the tomatoes.
– Add the beef shank and beef pata.
– Add water to cover the meat, close the lid of the pressure cooker and cook for maybe 30 minutes
– After 30 minutes open your pressure cooker and check the beef shank if its tender as it will cook first before the pata. If it’s tender take it out and put aside.
– Take out the scum that’s floating on the top
– Add the lemongrass and Kamias
– Prepare the Annato seeds by adding some of the hot broth to the seeds let it sit for awhile till the colors come out.
– Close the pressure cooker again and continue cooking until the pata is fall off the bone tender maybe another 30-40 minutes
– Add the Langka and continue cooking till it’s fork tender
– Add the extract from the Annato seeds
– Bring back the shank and season with salt and pepper to taste
– Garnish with the crunchy garlic you had set aside

Serve hot.

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Kansi (Osso Bucco Soup)


Kansi is a cross between bulalo andsinigang. It is like bulalo, because the cut of beef that you will use: lawas (ilonggo) or beef shank with marrow. You can use other parts – tuhod (if you want litid). It is a sinigang because the 3 elements are present : meat, souring ingredient and vegetables. We use batuan to sour kansi but for this recipe I opted to use a sinigang cube which is more available than batuan.

Serves 6-10 people, cooking time is 1-2 hours

Ingredients:
Beef – bulalo
Slices Langka/Jackfruit – same volume with beef
Garlic
Onions
Tomatoes
Sinigang cube – one piece (maybe half of one Sinigang sachet)
Tanglad (lemon grass)
Bellpeppers
Atsuete (optional)
Procedure:
1. Cook beef until tender. You can use a pressure cooker. Set aside.
2. Skim the fat. You can use a gravy separator or cool the broth inside the refrigerator until the fat solidifies.
3. Saute with garlic, onions, tomatoes. Add your meat and broth and your sinigang cube.
4. Add sliced langka. Simmer until cook.
5. Scent with tanglad, add some peppers. Salt to taste.
6. One optional step is to top this with atsuete oil.
Serve hot.

Ingredients:

4 lbs Beef with marrow- bulalo

2 lbs Beef

1 lb Beef Bones

Slices Langka/Jackfruit – same volume with beef

Garlic

Onions

Tomatoes

Sinigang cube – one piece (maybe half of one Sinigang sachet)

Tanglad (lemon grass)

Bellpeppers

Atsuete (optional)

Procedure:

1. Pour water into the pot as the same level with meat. Boil beef bones and beef with marrow until meat is tender. Usually takes 1 to 1 1/2 hour. You can use a pressure cooker. Set aside.

2. Skim the fat. You can use a gravy separator or cool the broth inside the refrigerator until the fat solidifies.

3. Saute with garlic, onions, tomatoes. Add your meat and broth and your sinigang cube.

4. Add sliced langka. Simmer until cook.

5. Scent with tanglad, add some peppers. Salt to taste.

6. One optional step is to top this with atsuete oil.

Serve hot.

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Thank you very much.