Kansi (Ilonggo Sour Beef and Bulalo style Soup)

Method

1. In a large pot, combine the beef shank, water, onion, and lemongrass. Bring to a boil, skim off scum, then lower the heat and simmer 2–3 hours until the meat is very tender and the marrow is soft.
2. Add the annatto water or annatto powder and your chosen souring agent such as batwan, kamias, or tamarind. Simmer 10–15 minutes so the flavours infuse.
3. Add the unripe jackfruit, if using, and the radish slices. Cook until the vegetables are tender.
4. Add the green chilies and the kangkong or cabbage towards the end, cooking just 2–3 minutes until the greens are wilted but still bright.
5. Taste the broth and adjust with more souring agent, fish sauce, or salt as needed. The soup should be rich, slightly oily from the marrow, and pleasantly sour.
6. Skim some of the surface fat if you prefer a lighter soup, but keep enough for flavour.
7. Serve kansi hot, making sure each bowl gets meat, marrow, vegetables, and plenty of broth.