| Yield | |
|---|---|
| Source | Chef Grant Kawasaki |
| Prep Time | 5 minutes |
| Recipes | Meals |
Kai Choy is the Asian ethnic nickname of mustard cabbage. Most of us may reminisce its nostalgic flavor from our grandparents or parents days of yesteryear being pickled or served in saimin, pigs feet soup or oxtail soup. It takes a quick and friendly agricultural education to appreciate its versatility, unique flavor and local history. When you eat Kai-Choy it almost seems not closely relative to the cabbage family, or perhaps, maybe it tastes like a pungent-savory-super second cousin. Either way, explore this vegetable that commands a mature palate, provides tons of anti-oxidants and makes your mouth water for local style saimin! Hawaiian Grown Kai-Choy, not just another unknown or forgotten cabbage thanks to friendly farmers like Owen Kaneshiro from Owen K Kaneshiro farms.
Using high heat in a large pot, melt your butter then place your onions in first and saute until you get a slight brown color. Season with salt & pepper then fill the cooking vessel with the water and season accordingly with the Savory Choice Beef Broth. Keep in mind the liquids will drastically reduce and flavors will be concentrated during the total cooking time. Next, place the corned beef brisket in the vessel and allow it to reach a boil then reduce to a simmer. For this kind of meat, plan on letting it simmer for at least an hour per pound. Within the last half an hour of braising your meat, add your chunky vegetables like your carrots, celery and potatoes. Once your vegetables become tender, your meat should be fork tender as well. Taste your broth and adjust the seasoning. If your broth has over reduced, add water or if it doesn't have enough flavor, add more beef base and/or salt & pepper. Turn off the heat. Shortly after you shut off your heat, during the next 10-15 minutes, let the residual heat and liquids steam and finish the three cabbage mix (Kai Choy, Red & Savoy). Keep the lid covered until the leaves become tender but still have a semi-firm texture.
You can do this dish in a slow cooker, a dutch oven or even a simple pot. If you use a slow cooker, be sure your broth is diluted enough to compensate for a significant reduction in volume, or use a very light broth, then re-season it when the meat is fork tender or add water as needed. Don't be shame to eat this dish with rice of course...because since we live in Hawaii, there is no shame in eating multiple starches with multiple dishes per multiple meals! Find these ingredients, and enjoy this recipe with a chilled glass of Chardonnay, Reisling or Sauvignon Blanc found at your nearest Times Supermarket! Shoots Den!
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