How to Cook Sinigang na Bulalo (Cansi)

Sinigang na Bulalo is a comforting Ilonggo beef soup featuring tender beef shank, rich bone marrow, aromatic lemongrass, young jackfruit, and a savory-sour broth traditionally flavored with batuan or its substitutes.

Prep Time10

Cook Time45

Total Time55

Course: Beef Recipe

Cuisine: Filipino

Keyword: beef shank recipe, bulalo recipe, cansi, sinigang na bulalo

Servings: 4 servings

Calories: 320kcal

Author: Manny

Ingredients

1 kilo Beef Shank with bone marrow
5 pcs large kamias or batwan souring agent for classic Ilonggo cuisine
1/4 kilo unripe jackfruit langka
2 stalks tanglad lemon grass, tie into knots
2 pcs medium size onions chopped
1 small head garlic minced
3 pcs tomatoes quartered
salt and pepper to taste
3 pcs bird's eye chili peppers siling labuyo
1 Tbsp. of atsuete seeds Annato seeds
2 Tbsp. cooking oil

Instructions

How to cook Sinigang na Bulalo:

In a pressure cooker, heat cooking oil and fry the annato seeds until the color is extracted to the oil. Remove the seeds from the oil and discard the seeds.
In the same pressure cooker, saute garlic and onion until the garlic is slightly brown. Add in the tomatoes and saute for a minute. Then put the beef shank and sear on all sides until slightly brown.
Add water just enough to cover the beef shank. Cover and pressure cook for 30 minutes or more until tender.
If the meat is already tender, add in the tanglad, batwan (or kamias), salt, pepper, chili peppers and jack fruit. Simmer until the jackfruit is tender. (Don't put the lid this time or you will overcook the meat and the jackfruit.) Serve hot.

Notes

Cooking Tips:

Choose Beef Shank with Bone Marrow

For the best Sinigang na Bulalo, use beef shank with plenty of bone marrow because it creates a naturally rich and flavorful broth. Look for pieces with a good balance of meat, connective tissue, and marrow for the most satisfying texture. As the beef cooks, the collagen breaks down and gives the soup a silky mouthfeel without needing any thickener.

Add the Souring Agent Gradually

Whether you're using batuan, kamias, or sinigang mix, add the souring ingredient little by little and taste as you cook. The broth will become tangier as it simmers, so it's easier to increase the acidity than to fix an overly sour soup. This method helps keep the rich beef flavor balanced with the signature tartness.

Simmer the Jackfruit Gently

Add the young jackfruit only after the beef has become tender so it keeps its shape and absorbs the flavorful broth. Let it simmer uncovered instead of pressure cooking again to prevent both the meat and jackfruit from becoming too soft. The result is a hearty bowl with tender beef, perfectly cooked jackfruit, and a well-balanced texture.