House Cured Pipikaula Recipe
Kahuku Tomatoes, Pickled Ong Choy
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Ingredients
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House Cured Pipikaula
Method
Preparation and Pickling
- 1
Cure the Beef
In a mixing bowl, combine the kosher salt, brown sugar, black pepper, garlic powder, and paprika to create the curing mix. Rub the mixture all over the beef short ribs, ensuring they are evenly coated. Place the ribs in a resealable plastic bag and refrigerate for at least 5 days, turning the bag daily.
- 2
Prepare the Pickled Ong Choy
In a saucepan, combine the rice vinegar, sugar, salt, and water. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly.
- 3
Pickle the Ong Choy
Place the cleaned ong choy in a jar or container. Pour the cooled vinegar mixture over the ong choy, ensuring it's fully submerged. Seal the container and refrigerate for at least 24 hours.
- 4
Prepare the Kahuku Tomatoes
Slice the Kahuku tomatoes into wedges and set aside.
- 5
Serve
After curing the beef for 5 days, remove it from the fridge, rinse off the curing mixture, and slice it thinly. Serve the cured pipikaula alongside the pickled ong choy and sliced Kahuku tomatoes.
