Moku-made Corned Beef Brisket & Kalo Hash with Heirloom Tomato Relish
Category
Main
Servings
4-5
Prep Time
30 minutes minutes
Cook Time
20 minutes minutes
A one-of-a-kind Hawaiian Style Corned Beef and Hash recipe by Chef Kealoha Domingo using one of Hawai’i’s most beloved heritage staples kalo (taro).
Chef Kealoha Domingo
Ingredients
2 Tbsp Coconut oil
1 pound Kaunamano Farms Beef Brisket (large dices)
1 ½ pound cooked and peeled taro (Hawai’i ‘Ulu Cooperative kalo) cut into ½” dices
½ a large round onion (peeled and large dices)
2 Tbsp minced garlic
Sea salt and pepper to taste
2 Tbsp coconut oil
1 ½ Cups cherry tomato (sliced in half lengthwise)
½ large round onion (chopped)
1 Tbsp minced garlic
1-2 Chili Pepper, seeds removed, finely minced
½ Cup Green Onions (sliced)
2 Tbsp Brown Sugar
2 Tbsp Organic apple cider vinegar
Sea salt and pepper to taste
Hash Ingredients
Tomato Relish
Directions
In a hot wok or saute pan stir fry beef, onions, garlic and kalo with oil. Salt and pepper to taste. Cook until the onions are translucent and the garlic is caramelized. Be sure to brown taro well for a nice crust.
Combine all relish ingredients, except vinegar, into a hot wok, add chili pepper to desired heat level (one pepper is mild, 2 medium). Deglaze with vinegar, salt and pepper to taste.
Add relish on top of plated hash and garnish. Enjoy!
Recipe Note
Looking for kalo to make this recipe? Try our fully cooked recipe ready Kalo.
Link:https://eatbreadfruit.com/collections/ourproducts/products/kalo
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