Kansi Recipe

• 8 cups water
• 1 / 2 kilo punta y pecho (beef brisket), cubed 
• 1. beef bone with marrow, cut into serving pieces
• 1 medium-sized onion, quartered 
• 1 tomato, quartered
• 1 / 2 kilo young langka slices 
• 1 stalk tanglad, bundled
• 1/4 kilo batwan
• 4 long sili peppers    
• 1 tablespoon atchuete oil*
• salt

Boil water and add the beef cubes, bone, onion and tomatoes. Simmer until meat is fork tender.

Add langka slices and tanglad. When langka is cooked, add batwan and sili peppers.

Season with salt. Add atchuete oil. Serve hot.

*To make atchuete oil, fry a tablespoon of atchuete idss in 2 tablespoon oil. Turn off flame when color is extracted.