Hawaiian · beginner
Hawaiian Kalua Shredded Beef With Charred Green Cabbage
A comforting island staple featuring slow-cooked beef chuck infused with Hawaiian sea salt and hickory smoke, tossed with crisp-tender charred cabbage.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef chuck cubes evenly on all sides with sea salt.
- 02
Heat vegetable oil in a deep heavy-bottomed pot over medium-high heat and sear the beef cubes until browned on all sides, about 6 to 8 minutes.
- 03
Pour in the halal beef broth and liquid hickory smoke, reduce heat to low, cover tightly with a lid, and simmer for 40 minutes until the beef is tender.
- 04
Transfer the beef from the pot onto a cutting board and shred finely using two forks, reserving the rich cooking juices in the pot.
- 05
Return the shredded beef to the pot along with the chopped green cabbage and toss well to coat in the hot savory pan juices.
- 06
Cover and cook over medium heat for 5 to 7 minutes until the cabbage becomes tender with light charring on the edges.
- 07
Garnish with sliced green onions and serve hot alongside warm steamed rice.
A LITTLE KITCHEN KNOW-HOW
Low-and-Slow Braising with Flash Cabbage Wilt
Cooking tough beef cuts over gentle heat breaks down collagen into tender shreds, while stirring in fresh cabbage at the end absorbs juices without making it soggy.
Notes from the kitchen
- Use a tightly fitting lid during simmering so the meat remains moist and absorbs the smoky flavor properly.
- Adding the cabbage at the very end ensures it soaks up broth while maintaining a light crunch.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.