Home Cooking with Foodland: Beef Luau and Lomi Tomato

Join Chef Keoni in his home kitchen as he demonstrates how to make Beef Luau and Lomi Tomato.
Ingredients and Instructions (Serves 4):
Beef Luau
Ingredients:
• 2 lbs. fresh luau leaves, stems removed and stemless leaves coarsely chopped (you may sub with frozen luau leaves)
• 2 lbs. beef chuck, cut into 2″ cubes (short ribs or stew meat also works)
• Hawaiian Salt, to taste
• 2 tablespoons vegetable oil
• 1 lb. yellow onion, sliced 1/2 inch
• Chili pepper water, to taste
• Water or beef stock, to cover
Instructions:
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.
5. 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
Ingredients:
• 2 cups water
• 2 garlic cloves
• 5-10 fresh chilies (Hawaiian or Thai chili peppers work best)
• Pinch of salt
• Vinegar, to taste
Instructions:
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
Ingredients:
• 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
• Optional: 2 dry opae (dry shrimp), chopped; 1 clove garlic chopped
Instructions:
1. Combine ingredients, add in a few ice cubes to chill down and add to sauce.
2. Serve.
Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

[@t.amis1-6769]

That was really good!! Loved it! Sheryl kept interrupting and the Screen would just be black! Couldn’t see anything. Hold all questions till the end be a lot better! 🤙🏽

[@kahala701]

Love ALL ur recipe's and shows but this show I wish the blackout when Sherly asking u a question doesn't black out the screen, n e ways thank u for ur sharing of ur ono looking foods... Mahalo

[@hapahaole9819]

Would be great if the black screen is not used when Sheryl is asking questions. Keep focused on the Cook😊

[@kanoebarker]

I just love watching this show. It brings me back home all the time. Keoni you should turn your counter into a cooking area and get like a portable stove etc. That way you don't have to go to your stove and you just cook while your facing us

[@kathrynmackenzie23]

If your making this somewhere on the continent and looking for luau leaves check Caribbean markets for dasheen leaves. Dasheen is a dry land taro found across the West Indies

[@kathrynmackenzie23]

For instant pot I cook the luau in the IP and the beef on the stove then add them together

[@leilani_808]

Me too - I brown the meat on the stove & pressure/instant cook my luau leaves. Depending how much I’m cooking - if I’m making dinner for my family, I then add my meat to the leaves/pressure cook or if I’m making a big pot, I add the leaves to the meat & finish it on the stove.

[@dorabell6633]

That looks so ono, mahalo for sharing, so love watching u cook.🌺

[@desforgeohana4079]

😍

[@chankane]

Lomi Salmon, Chicken Long Rice, Pipikaula and even Loco Moco I'm 90% certain is Chinese influence... Spam Musubi, Furakaki Rice, Po'ke I'm 90% certain Japanese influence... but then the Po'ke's is, imo, more than just Japanese influence... It's Chinese, Korean, Hawaiian.... But nevamind! We all stay Hawaiian now!

[@dluiyuen]

Easy and simple 👍

[@deweyweber5263]

Just made ur recipe here on molokai. ONO! Mahalo, Keoni.👌

[@geric947]

GREATLY ENJOYED YOUR Cooking Skills & disscusstions on the Beef Luau & Opai side dish WITH Lomi Tomato 🍅...😋 yummy 💘💘💘💘🎈🎈🎈🐣🐣🐣🐣😃🎈🎈🎈👍👍👍 LOOKING FORWARD TO OTHER GREAT Recipes !!!! 💝💝💝💝👍👍👍Mahalo 🌺

[@hinahinanaehu6649]

Baking soda is to break down leaf

[@paulaano6820]

MAKE PALUSAMI IN INSTANT POT

[@doriscuevalehua5585]

Could you add ginger for added flavor?

[@hapahaole9819]

Ginger is used for Oriental dishes.

[@taejakim7233]

Shyrly really interrupts cooking process making it longer.

[@bobbyshmurdda470]

47:22 what happened to sheryls voice

[@superspecialty5169]

Too much umh & ahh’s!