Kansi Gravy
Don't pour out that broth. Thicken the leftover Kansi broth into a tangy, savory gravy for rice, mashed potatoes or dipping.
How to make it
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1
Cook the Kansi base
Put the beef shank in your pot, drop in 1 Kansi Bomb and pour in 3 cups (720 ml) of water. Pressure cook for 30-40 minutes, until the beef is tender.
⏱ 30-40 min -
2
Save the broth
Take the beef out and slice it for your main dish. Keep the Kansi broth for the gravy.
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3
Make a roux
Melt 1 tbsp of butter or oil in a pan over low-medium heat. Sprinkle in 1 tbsp of flour and stir for 1-2 minutes, until it looks like a light paste. Using cornstarch instead? Mix 1 tbsp with 2 tbsp of water and add it with the broth.
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4
Whisk in the broth
Slowly pour in the Kansi broth, whisking the whole time so it doesn't go lumpy. Add the green chili if you're using it and simmer for 3-5 minutes, until it's as thick as you like.
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5
Serve
Pour it over Kansi and rice, mashed potatoes or steamed vegetables, or use it as a dip for crusty bread.
Too thick? Add a splash of water or broth. Too thin? Let it simmer a little longer.
More with your Kansi Bomb
All recipes →
Classic Kansi
Beef shank and unripe langka in a sour, savory broth, topped with green chili and served with rice.
Kansi Fried Chicken
The bomb goes right into the batter, so every crispy piece tastes like Kansi.
Papaitan with Kansi Bomb
A rich, sour base for Ilocano papaitan, finished with bile and patis to taste.
Your next pot starts here
Every recipe here starts with a bomb. Grab the one you're cooking next, or mix and match a few.
