Hawaiian "Pipi" Stew
This has nothing to do with
the bathroom.
"Pipi" is Hawaiian for beef.
- 4 lbs brisket of
beef,
trimmed of 50%
fat cut to bite size
- 2 lbs potatoes,
peeled
and chopped to
bite size
- 2 ribs of celery,
chopped
- 2 round onions, med,
chopped
- 2 large carrots,
chopped
bite size
- 2-3 cloves garlic,
chopped (to taste)
- 1 t Hawaiian rock
salt,
pa’akai, or
kosher, (to taste)
- 1 med can chopped
tomatoes
- 6 peppercorns
- 2 t oil
- 2 bay leaves
- 1 t Hawaiian chili
pepper water (optional:
it’s hot!)
You get pressure cookah? If
you get,
that’s the easy way so we try dat. With the lid off, put the oil inside
the cookah with medium high heat, and brown da meat all over. When you
get that done then add four cups water, 1 t Hawaiian salt, 6
peppercorns,
bay leaves, onions, celery and garlic, put the lid on good, bring to
pressure
and when you hear the little thing spitting like pssst, pssst, slow
like,
den you cook for 15 minutes, after da kine starts rocking. Adjust da
heat
so it rocks slowly.
After the 15 minutes, try
cool the
pressure cooker down under the cold water tap and when cool enough for
open the lid, do so, check to make sure meat is almost done, and add
the
tomatoes, potatoes and carrots, put the lid back on good, bring it back
up to heat again and den, when da kine rocks again, try cook’em for 5
minutes
more. Got dat? Wait a minute, I forgot for add the chili pepper
water...go
ahead, I wait for you...if meat not cooked enough, give 'em another 5
minutes
shot.
Now, some guys like to
cook the potatoes
and carrots separate and dat's okay, because den you get’em just how
you
fella like em. If that’s the way you gon cook da veggies, then cook da
meats for 20 minutes and then add the rest at the end. See how easy?
Smart
me no? I even tell when to put lid off and on. Serve this in a bowl
with
white sticky rice and if you can find it, some 2 day old poi and a ice
cold orange soda. Broke da mouth. Enjoy..."Uncle Don."
Oh yeah, as the cookbook
says, "adjust
the seasoning"!
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