Gale's Shortcut Beef Luau Stew
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- 2 lb
- stew meat, cut in chunks
- 3-5 large
- laulau, fresh (or thawed if using frozen laulau)
- hawaiian salt (rock salt; kosher works as well)
- water to cover
1Place stew meat in a Dutch oven or large pot and fill with enough water to cover. Boil till meat is tender but not falling apart, approximately two hours.
2Once meat is fork tender, remove but do not discard water, leaving about a cup or two remaining in the pot.
3Lower heat to medium low. Remove the outer ti leaves from the laulau and place in the pot with the beef and remaining cooking water. With a wooden spoon, gently break apart the laulau and mix together with the beef. Be careful not to scorch. You may add salt if desired. Check consistency and add a little of the reserved liquid from the stew meat if need to. You don't want it too watery or soupy. Serve over hot rice or with poi.