2pcslemongrass, tanglad, peeled and thick end pounded
500g(1.1 lbs) green jackfruit, sliced
4pcskamias
2pcschili pepper, siling labuyo
2tbspannatto powder
15pcstamarind pods
8cupswater, or as needed
salt and pepper, to taste
3tbspcooking oil
Instructions
Fill a cooking pot with water, add-in the tamarind pods and bring to a boil. Simmer until tender and skin begin to burst.
Transfer to another plate and mash the tamarind with a fork or any other hard object.
Pour-in the tamarind liquid in another bowl while using a strainer. Repeat this process until all of the juice of the tamarind is extracted. Set aside.
In a deep cooking pot, pour-in and heat oil over medium heat.
Add-in the minced garlic. Saute for 1 to 2 minutes or until limp and aromatic.
Add-in the beef shank. Cook and turn every now and then until lightly seared.
Pour-in the water and bring to a boil.
Add-in the onion wedges, and tomato wedges. Set to low heat then cover and simmer for 2 hours or until beef is tender.
In a bowl, dilute annatto powder in 1 cup of broth from the pot. Add into the pot and then add-in the tamarind juice. Stir until well dispersed.
Add-in the lemongrass, green jackfruit, kamias, and chili peppers. Cook for 10 to 15 minutes. Season with salt and pepper as desired.
Transfer to a serving bowl. Serve and enjoy!
Notes
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Nutrition
Nutrition Facts
Ilonggo Beef Kansi Recipe
Amount Per Serving
Calories 691Calories from Fat 236
% Daily Value*
Fat 26.2g40%
Saturated Fat 7.5g47%
Cholesterol 223mg74%
Sodium 170mg7%
Potassium 1452mg41%
Carbohydrates 34.3g11%
Fiber 2.7g11%
Sugar 1.4g2%
Protein 78.3g157%
Calcium 60mg6%
Iron 48mg267%
* Percent Daily Values are based on a 2000 calorie diet.
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