Chef Adam Tabura's Braised Beef Brisket Loco Moco
Chef Adam Tabura take this local favorite comfort dish and takes it to the next level with braised beef brisket and a rich brown gravy made with demiglace and finally topped with a rich duck egg. Watch Chef Adam make this ono-licious creation on our new cooking show: Cooking Hawaiian Style on www.OC16.tv
- 1 lb. Beef brisket
- 6 duck eggs
- ½ cup beef demiglace
- Beef broth
- Salt & Pepper
- 1 Hawaiian chili pepper, chopped
- Cooked rice
- boiling water + 1 tablespoon vinegar
Preheat oven to 325 degrees. Season brisket with salt and pepper. Put beef brisket in small roasting pan with about 1/4 cup water. Cover with foil and bake for 2 hours. Remove brisket from oven and allow to cool for 10 minutes. Place drippings in small pot and add 1/2 cup demiglace to the drippings. Season gravy if necessary season with salt and pepper and add chopped Hawaiian chili pepper to taste.
In a small pot, boil water and add 1 tablespoon vinegar. Reduce heat to a low simmer. Break egg into a bowl and from the bowl, gently release egg into simmering water. Do not allow the water to boil. Cook for 1-2 minutes. Meanwhile, put a portion of rice in plate or bowl, slice a piece of brisket and layer over rice, put poached egg on the top and cover with brown gravy.