FLOnline21_17024_FL-MI9RecipePhotos-BeefLuauLomiTomato.jpg
FLOnline21_17024_FL-MI9RecipePhotos-BeefLuauLomiTomato.jpg
Beef Luau and Lomi Tomato
In episode 18 of Home Cooking with Foodland, Chef Keoni shares his tips for flavorful beef and tender luau leaves topped with fresh lomi tomato.
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Recipe - Kahala MKT.
FLOnline21_17024_FL-MI9RecipePhotos-BeefLuauLomiTomato.jpg
Beef Luau and Lomi Tomato
Prep Time30 Minutes
Servings4
Cook Time90 Minutes
Ingredients
Fresh Luau Leaves, 2 Pounds
Beef Chuck, 2 Pounds
Vegetable Oil, 2 Tablespoons
Yellow Onion, 1 Pound
Garlic, 2 Cloves
Fresh Chilies, 5 Chilies
Tomatoes, 2 Ripe Tomatoes
Green Onions, 1/4 Cup
Directions

Ingredients

Beef Luau
2 pounds
2 lbs. fresh luau leaves, stems removed and stemless leaves coarsely chopped (you may sub with frozen luau leaves)
2 pounds
beef chuck, cut into 2″ cubes (short ribs or stew meat also works)
2 tablespoons
vegetable oil
1 pound
yellow onion, sliced 1/2 inch
 
hawaiian salt, to taste
 
chili pepper water, to taste
 
water or beef stock, to cover
chili pepper water
2 cups
water
2 cloves
garlic
5
fresh chilies (hawaiian or thai chili peppers work best)
 
pinch of salt
 
vinegar, to taste
Lomi Tomato
2
ripe tomatoes, diced into 1/4 inch pieces
1⁄2
tennis ball sized sweet onion, finely minced
1⁄4 cup
green onions, finely sliced
 
1 pinch hawaiian salt

Instructions

Beef Luau

  1. Heat a heavy-bottomed pot on the stove on high. Season the beef with Hawaiian salt.
  2. Add just enough oil to the pot to lightly coat the bottom. When the oil is hot enough to shimmer and gives off wisps of steam, add the beef in small batches to avoid overcrowding and brown well. Remove browned beef, add next batch and continue until all beef is browned.
  3. Pour out most of the rendered fat from the pot, leaving just enough to coat the bottom. Add onions, lower heat to medium and cook, stirring occasionally, until onions are sweet and translucent.
  4. Layer the luau leaves on top of onion. Add browned beef on top of the luau leaves to weigh them down, add water, cover. Bring up to a boil, then lower to very low, and simmer until the beef is very tender and the luau leaves are very soft. Taste and adjust with salt, chili pepper water and water if needed.

Note: Alternatively, you may pre-blanch and drain the luau leaves in a separate pot of salted water to speed up the cooking and help to wilt the greens so they fit in the pot with the beef more easily.
 
Chili Pepper Water

  1. Combine water, garlic, chilies and salt and bring to a boil. 
  2. Boil until all ingredients are soft and mushy, then remove from heat and puree.
  3. Adjust seasoning if needed, then add vinegar to taste.

Lomi Tomato

  1. Combine ingredients, add in a few ice cubes to chill down and add to sauce.
  2. Serve.
30 minutes
Prep Time
90 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Fresh Luau Leaves, 2 Pounds
an image
Local Luau Leaves, 16 Ounce
$5.29$0.33/oz
Beef Chuck, 2 Pounds
Not Available
Vegetable Oil, 2 Tablespoons
an image
Wesson Vegetable Oil, 48 Ounce
Price with Maika`i card
$4.99 was $9.49$0.10/oz
Yellow Onion, 1 Pound
an image
Yellow Onion, Large , 0.6 Pound
Price with Maika`i card
$2.39/lb was $2.69/lb$2.39/lb
Garlic, 2 Cloves
an image
Garlic Bulbs, 1 Each
Price with Maika`i card
$2.79 was $2.99
Fresh Chilies, 5 Chilies
Not Available
Tomatoes, 2 Ripe Tomatoes
an image
Tomatoes, Local , 0.25 Pound
Price with Maika`i card
$2.99/lb was $3.59/lb$2.99/lb
Green Onions, 1/4 Cup
an image
Green Onions, 1 Each
Price with Maika`i card
$1.99 was $2.29

Directions

Ingredients

Beef Luau
2 pounds
2 lbs. fresh luau leaves, stems removed and stemless leaves coarsely chopped (you may sub with frozen luau leaves)
2 pounds
beef chuck, cut into 2″ cubes (short ribs or stew meat also works)
2 tablespoons
vegetable oil
1 pound
yellow onion, sliced 1/2 inch
 
hawaiian salt, to taste
 
chili pepper water, to taste
 
water or beef stock, to cover
chili pepper water
2 cups
water
2 cloves
garlic
5
fresh chilies (hawaiian or thai chili peppers work best)
 
pinch of salt
 
vinegar, to taste
Lomi Tomato
2
ripe tomatoes, diced into 1/4 inch pieces
1⁄2
tennis ball sized sweet onion, finely minced
1⁄4 cup
green onions, finely sliced
 
1 pinch hawaiian salt

Instructions

Beef Luau

  1. Heat a heavy-bottomed pot on the stove on high. Season the beef with Hawaiian salt.
  2. Add just enough oil to the pot to lightly coat the bottom. When the oil is hot enough to shimmer and gives off wisps of steam, add the beef in small batches to avoid overcrowding and brown well. Remove browned beef, add next batch and continue until all beef is browned.
  3. Pour out most of the rendered fat from the pot, leaving just enough to coat the bottom. Add onions, lower heat to medium and cook, stirring occasionally, until onions are sweet and translucent.
  4. Layer the luau leaves on top of onion. Add browned beef on top of the luau leaves to weigh them down, add water, cover. Bring up to a boil, then lower to very low, and simmer until the beef is very tender and the luau leaves are very soft. Taste and adjust with salt, chili pepper water and water if needed.

Note: Alternatively, you may pre-blanch and drain the luau leaves in a separate pot of salted water to speed up the cooking and help to wilt the greens so they fit in the pot with the beef more easily.
 
Chili Pepper Water

  1. Combine water, garlic, chilies and salt and bring to a boil. 
  2. Boil until all ingredients are soft and mushy, then remove from heat and puree.
  3. Adjust seasoning if needed, then add vinegar to taste.

Lomi Tomato

  1. Combine ingredients, add in a few ice cubes to chill down and add to sauce.
  2. Serve.