Kelly Boy & Leolani Delima of Kapena joined us on the island of Lanai for a special episode of Cooking Hawaiian Style making this Tongan dish call lu pulu to pay tribute to his Tongan brothers. Lu pulu is made with taro or luau leaves, beef brisket and coconut milk. This is one of my new favorite comfort dishes.
Prep Time: 15 | Cook Time: 5-8 hours in slow cooker | Ready In: 5-8 hours (slow cooker)
Ingredients:
- 4 lbs. fresh beef brisket or corned beef brisket
- 1 large sweet onion
- 2 bags luau leaf
- 2 - 12 ounce coconut milk
- 3 ti leaves
Cooking Process:
In a slow cooker place the 3 ti leaves to cover the bottom and sides of slow cooker. Dice the large sweet onion and place in the slow cooker. Then, place fresh corned beef, cleaned luau leaves and coconut milk. Cover slow cooker and cook on high for 5 hours or low for 10 hours.
Note: If you use corned beef brisket, I would recommend either doubling the amount of luau leaf and coconut milk or boil the corned beef brisket for 1 hour, empty water and add fresh water to avoid it being too salty.
For more hawaiian recipes visit here@ Hawaiian Beef Recipes
In a slow cooker place the 3 ti leaves to cover the bottom and sides of slow cooker. Dice the large sweet onion and place in the slow cooker. Then, place fresh corned beef, cleaned luau leaves and coconut milk. Cover slow cooker and cook on high for 5 hours or low for 10 hours.
Note: If you use corned beef brisket, I would recommend either doubling the amount of luau leaf and coconut milk or boil the corned beef brisket for 1 hour, empty water and add fresh water to avoid it being too salty.
For more hawaiian recipes visit here@ Hawaiian Beef Recipes
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