Came up with this recipe because I realized I really wanted to make Lu’au stew and low and behold, I did not have enough taro leaves. It came out winner because the spinach thickened it a little and it had the taste of lu’au as if spinach was not there.
Besides in my neck of the woods it cost a lot to buy one package of frozen taro leaves so we slice the budget down a tad bit. For all of us that have cooked taro leaves before, it’s a pain of an extra step…Worth it for lau lau, however. Not today!
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Lazy Lu’au with spinach and taro leaves
- 2 lbs. beef brisket cut into 1 inch cubes (I don’t trim fat)
- 5 cups water
- 1 tbsp. Hawaiian or rock salt
- 1 tbsp. canola oil
- 1 or 2 pkg. (1 lb. bag) frozen taro leaves ** I used 1 pkg. and 2 pkg. fresh spinach
- 1 whole onion diced
- 10 cloves garlic
- 5 cups beef stock **sometimes 1 cup diced carrots
- In a pot, heat oil and brown beef with garlic.
- Add onions and sauté until translucent.
- Add beef stock and 2 cups water, and 1 tbsp. Hawaiian salt.
- Bring to boil and simmer, partially covered, until the meat is fork tender, 2 or more hours.
- Add the remaining water and spinach, melt down spinach for a few minutes and then drained frozen taro leaves.
- Simmer for about 20 more minutes.
- Salt and pepper to taste.
How To Serve:
- Good to go! Splash of chili pepper water if you like spice. Serve over one bowl rice and BAM! There you go lazy ONO lu’au.