Instant Pot Ilonggo Pata Cansi or Ilonggo Beef stew

Instant Pot Ilonggo Pata or Ilonggo Beef stew

Instant Pot Ilonggo Pata or Ilonggo Beef stew

As Ilonggo, Pata Cansi is my favorite soup since I was a kid. Lola Dading makes a good Pata. I also help my nanay to make this dish. Oxtail, ox tongue and bone marrow are my favorite part. When I was still in the Philippines, I ate Pata at least twice a day. We usually boil this for at least 4 to 6 hrs in a very big pot inorder  to have a good broth and soft meat. We usually use Beef shank with Bone marrow (utok), ox tail (ikog), ox tongue, feet (siki) and skin (panit). Batuan(Garcinia Morella) and libas leaves (june plum leaves) are the 2 most important ingredients to have a good broth but they are not available in the US. I’m using sinigang mix or tamarind soup base as an alternative for making a sour soup. Green jackfruit (langka nga hilaw) and chili pepper (katumbal) are not included in my recipe because I don’t like to eat those.

Instant Pot Ilonggo Pata or Ilonggo Beef stew
Author: Neliza Ly

Ingredients:
  • 2tbsp. vegetable oil
  • 10 cloves (64 grams) garlic
  • 1 shallot (or onion)
  • 3 to 4 lbs. Oxtail
  • 2 lbs. beef shank
  • 10 cups water 
  • 5 stalks Lemon Grass, pounded and tied
  • 1 pack tamarind soup base (40 grams)
  • June plum leaves if available
  • 4 june plum if available ( Asian store produce section)
  • 2 tbsp. annatto (achiote) seeds
  • 1 tbsp. whole peppercorn
  • 1 tbsp. vegetable oil 
  • 3 (430 grams) Shanghai Bokchoy or pechay (optional)
  • Spring onion - garnish
  • salt to taste 
  • spring onions
  • Instant Pot Ilonggo Pata or Ilonggo Beef stew
Instructions:
  • Parboil oxtail and beef shank for 10 minutes, rinse with cold running water. Set aside.
  • Instant Pot Ilonggo Pata or Ilonggo Beef stew
  • Set Instant Pot in Sauté Mode, adjust "More".
  • Add vegetable oil. Sauté garlic and shallot. Save half of the garlic for garnish.
  • Add parboil oxtail and beef shank.
  • Pour water up to level 10 cups or below max line.
  • Add tamarind soup base, peppercorn, june plum and lemon grass. Mix well.
  • Set the Instant Pot on Manual mode, High Pressure for 30 Minutes, 30 mins NPR.
  •  Instant Pot Ilonggo Pata or Ilonggo Beef stew
  • While the meat is cooking. Make the annatto oil. Heat the oil, add annatto seeds. Cook for 2 to 3 minutes until the color turn deep red. Remove and discard the seeds.
  • Once cooking is done, release the remaining pressure. Open the lid carefully.
  • Switch to Sauté mode.  Add annatto oil, bokchoy (optional) and cook for 3 minutes.
  • Season with salt if needed (I did not add salt).
  • Place hot pata or beef stew in a bowl. Garnish with garlic and spring onion.
  • Serve with steamed rice, noodle, bread, steam rice cake or bun.
  • Enjoy. 
Note:
  • If you don't like too much oil. Once cooking is done. Scoop hot broth and mix it with your annatto seeds until you have a reddish color. Discard the seeds. Pour the reddish broth into the pot and mix.

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