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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

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Prep Time: 10 | Cook Time: 2 hours | Ready In: 2+ hours
Ingredients: Print   Add to cart
US Metric
  • 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

Cooking Process:

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.