Da Big Island Beef Recipes

ROAST BEEF CARIBBEAN STYLE

Steps:

• Preheat oven to 300°. For sauce, mix first 13 ingredients., Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast., In a Dutch oven, heat remaining oil over medium heat; brown roast on all sides. Spoon 3 tablespoons sauce over roast, spreading evenly. Add 1 cup sauce to pan. Bake, uncovered, 30 minutes., Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours. Remove from oven; let stand 15 minutes., If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.

SLOW COOKER ISLAND BEEF

Steps:

• Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
• Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

DA BIG ISLAND BEEF

Steps:

• Combine well, everything through the Black Pepper.
• Cover, cook on low, 6 hours.
• Stir every 3/4 hour or so.
• Increase heat to high.
• Add Bell Peppers and Brown Sugar.
• Combine Cornstarch, Pineapple Juice, and Soy Sauce.
• Add mixture to crock pot, mix well.
• Cover and cook an hour.
• Stir occasionally.
• Just before serving stir in Tomatoes and Pineapple chunks.
• Serve over Jasmine Rice, with hot, buttered chapattis and a nice Sangria.