Kansi Recipe

In a pressure cooker, saute garlic in oil then add the tomatoes.

Add the beef shank. Add water to cover the meat, close the lid of the pressure cooker and cook for around 30 minutes.

After 30 minutes, check the beef shank if it's 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 or batuan. Add the atsuete extract.

Close the pressure cooker again and continue cooking until the pata is fall-off-the-bone tender for another 30-40 minutes.

Add the langka and continue cookinguntil meat is tender. Serve warm.