Corned Beef With Taro Leaves (tongan Lu Pulu)
Corned Beef with Taro Leaves, also known as Tongan Lu Pulu, is a traditional Polynesian dish that combines the rich flavors of corned beef with the earthy taste of taro leaves. This hearty and comforting dish is perfect for a family meal or a gathering with friends.
Ingredients
- 2 lbs corned beef, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bunch taro leaves, cleaned and chopped
- 1 can (14 oz) coconut milk
- 1 cup water
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add the corned beef chunks. Cook until browned on all sides.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.
- Add the chopped taro leaves to the pot and stir to combine with the beef and onion.
- Pour in the coconut milk and water. Season with salt and pepper to taste.
- Cover the pot and let the lu pulu simmer for 1.5 to 2 hours, or until the beef is tender and the taro leaves are cooked through.
- Serve the corned beef with taro leaves hot over steamed rice or with traditional Polynesian bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice or Polynesian bread.
Tips & tricks
Tips: Make sure to clean the taro leaves thoroughly before using them in the recipe to remove any grit or dirt.
Cost
$20