Entree: Philippines – Visayas – Kansi (Visayan sour beef shank and bone marrow soup stewed with native souring fruit)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 3 beef shanks with bone and marrow, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 6 cloves garlic, crushed, approx. 18 g
- 2-inch (5 cm) piece ginger, sliced, approx. 20 g
- 12 cups (2.8 L) water
- 6 batuan fruits, about 80 g, or 3 tbsp (45 ml) tamarind paste
- 3 tbsp (45 ml) fish sauce (patis)
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) annatto (achiote) oil, optional for color
- 4 stalks green onions, chopped, approx. 4 oz (115 g)
- 2–3 Thai bird’s-eye chiles (siling labuyo), whole
- 4 cups (120 g) kangkong (water spinach) or pechay leaves, trimmed
- Steamed rice, for serving (optional)

Instructions

1. Heat 2 tbsp oil in a large heavy pot over medium-high heat. Brown the beef shanks on all sides to develop color, about 6–8 minutes. Remove and set aside.
2. In the same pot, sauté onion until soft, about 4 minutes. Add crushed garlic and sliced ginger and cook 1–2 minutes until aromatic.
3. Return the browned shanks to the pot. Pour in 12 cups water and bring to a boil, skimming any foam that rises to the surface.
4. Reduce heat to a low simmer, cover partially, and cook gently until the meat is tender and marrow loosens from the bone, about 2 to 2 1/2 hours.
5. When the beef is tender, add batuan fruits (pierce them) or tamarind paste to the broth. Simmer 10–15 minutes and taste; add additional batuan or tamarind until you reach the characteristic tangy sourness.
6. Stir in fish sauce, 1 tsp salt, and 1 tsp pepper. If using, swirl in annatto oil for color. Adjust seasoning, adding more fish sauce or salt if needed.
7. Add the chiles and leafy greens (kangkong or pechay) and simmer 1–2 minutes until greens are wilted but bright.
8. Ladle into bowls with pieces of beef shank and marrow, garnish with chopped green onions, and serve immediately with steamed rice.