House Cured Pipikaula Recipe
Kahuku Tomatoes, Pickled Ong Choy
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Ingredients
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House Cured Pipikaula
Kahuku Tomatoes
Pickled Ong Choy
Method
House Cured Pipikaula
- 1
Curing the Beef
In a large bowl, mix together kosher salt, brown sugar, black pepper, minced garlic, paprika, and liquid smoke. Rub the mixture all over the beef brisket thoroughly.
- 2
Curing Process
Place the seasoned beef in a resealable plastic bag or a covered container. Refrigerate for at least 5 days, turning the meat every day to ensure even curing.
- 3
Drying the Beef
After curing, remove the beef from the bag, rinse under cold water, and pat dry. Hang the beef in a cool, dry place for 2-3 days until it becomes firm, or use a dehydrator.
Kahuku Tomatoes
- 4
- 5
Serving
Serve the tomatoes on the side with the House Cured Pipikaula.
Pickled Ong Choy
- 6
Preparing the Pickle
In a saucepan, combine rice vinegar, sugar, and salt. Heat until sugar and salt dissolve.
- 7
Pickling the Ong Choy
Place the ong choy in a jar and pour the hot vinegar mixture over it. Add chili flakes to taste. Let it cool and refrigerate for at least 2 hours before serving.
