Lazy Lu'au with spinach and taro leaves
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!
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. frozen (1lb. bag) 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.
**you can add beef bouillon cubes if more beef flavor desired. At anytime if liquid evaporates, add more beef broth to keep beef emerged.
Salt and pepper to taste.
Good to go! Splash of chili peppa water if you like spice. Serve ovah one bowl rice and BAM! There you go lazy ONO lu’au.