How to Cook Grass-Fed Beef 101 - From Taste of the Hawaiian Range

ow to Cook Grass-Fed Beef 101 article by Sonia R. Martinez published by The Hamakua Times of Honoka'a, Hawai'i - October 26th, 2011

A workshop and staged cooking demonstration on understanding and cooking grass-fed beef was held as part of the 16th Annual Mealani’s Taste of the Hawaiian Range and Agricultural Festival this past September 30th at the Hilton Waikoloa Village Resort.

The demo was a dual presentation by KTA’s Derek Kurisu, who also appears in the KTA “Living in Paradise” television segments on OTW Channel 27 and by Chef Scott Hiraishi of Sam Choy’s newest restaurant, the already acclaimed Kai Lanai in Kona.

The workshop-demo was well-attended by students from the HCC Culinary Arts Programs from both the East and West Hawai’i campuses, media and general public.

Mr. Kurisu demonstrated first how to cut a chuck roast, which is the part of the shoulder blades just behind the neck on a steer. The chuck is marbled with fat and as such, ideal for braising or long cooking to get the most amount of flavor.

Since the demo had to fit into just an hour, Mr. Kurisu opted to use a pressure cooker for his Shortribs Delight.

Chef Scott elected to use the oxtail served with stir-fry vegetables on a bed of chow mein noodles. The oxtail needs very slow cooking and produces a gelatinous meat, ideal for stews and soups.

After the demos, the attendees were able to taste both dishes.

Shortribs Delight

3 pounds shortribs
Or sliced boneless chuck roast cut into stew thickness
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup catsup
1 (8 ounce) can tomato sauce
1 Tablespoon sugar
1 clove minced garlic
1/4 cup brown sugar
1 - 1/2 Teaspoon vinegar
1 – 1/2 teaspoon Worcestershire sauce
2 Tablespoons cornstarch or flour
1/4 cup water

Brown the shortribs with salt and small amount of flour. Place remaining ingredients, except cornstarch and water in a pot or pan and simmer for 1 – 1/2 hours or until tender.

Mix cornstarch and water to thicken sauce if necessary.

YIELD: Not given
SOURCE: Derek Kurisu of KTA Super Stores

Sam Choy’s Island Braised Oxtail

3 pounds oxtail
1/4 cup oil
4 cloves garlic
4 cups water
4 cups Aloha shoyu (soy sauce)
1/4 cup Chinese parsley
1 teaspoon ground Five Star Spice
5 Tablespoons red wine
1 cup sugar
1 finger fresh ginger root, sliced
1/2 cup onions, julienned
1/2 cup celery, chopped or sliced thin
1/2 cup zucchini, julienned or sliced
1/2 cup crooked neck squash, sliced
4 pounds chow mein noodles
4 Tablespoons cornstarch blended well with
3 Tablespoons water for thickening

In a large stockpot brown oxtail with garlic in 1/2 cup oil (reserving 4 tablespoons of oil for later use) until golden brown on both sides, about 6 – 8 minutes, over medium-high heat.

Cover meat with water and shoyu, and then add Five Star Spices, Chinese parsley, red wine, sugar and ginger. Bring to boil on stove top, cover with foil or oven-proof lid and place in 350 degree oven. Braise for about 1 hour or until tender.

Remove oxtail and strain stock. Set stock and oxtail aside and keep warm.
In a large skillet, heat 4 tablespoons oil over medium-high heat and stir-fry onions, celery, crooked neck squash and zucchini for about 2 – 3 minutes. Add chow mein noodles. Add reserved stock and bring to boil. While it’s boiling, add cornstarch mixture and cook until thickened.

Arrange stir-fry mixture on platter and top with the braised oxtail.

YIELD: 4 – 6 servings
SOURCE: Sam Choy’s Kai Lanai Chef Scott Hiraishi

Several chefs on the Big Island are taking advantage of the convenience and high quality of our island’s raised grass-fed beef and have started using the entire cow in their restaurants, from ‘tongue to tail’, including making their own sausage.

To purchase locally raised grass-fed beef in bulk:
Hawai’i Beef Producers, Pa’auilo – 776-1109
JJ’s Country Market, Honoka’a – 775-7744
Kahua Ranch, North Kohala – 882-4646
Kulana Foods, Hilo – 959-9144

Retail outlets selling locally raised grass-fed beef:
Choice Mart Super Market - Captain Cook
Da Store - Hawaiian Beaches (Pahoa)
Foodland - Kea’au, Mauna Lani Shops
Healthways – Waimea
Island Gourmet Market - Waikoloa Queens’ Market Place
Island Naturals Markets - Hilo, Pahoa, Na’alehu, Kailua-Kona, Kainaliu
JJ’s Country Market - Honoka’a
J. Hara Store – Kurtistown
Kahua Ranch - North Kohala
Keaukaha Market – Hilo
Kona Natural Foods - Kailua-Kona
KTA Superstores - Hilo, Waimea, Kona, Keauhou
Malama Markets - Honoka’a and Pahoa
M. Nakahara Store - Hawi
Ocean View Markets - Ocean Views Estates
Oshima Brothers - Kainaliu
Pahoa Cash & Carry - Pahoa
Takata Store - Hawai
Volcano Store - Volcano Village
Waikoloa Village Market - Waikoloa Village

You can find one more stories with recipes about the Mealani’s Taste of the Range if you visit my blog site at www.soniatasteshawaii.com  and look for Chefs Cook-Off at The Taste of the Hawaiian Range - Waikoloa, HI and "More from the 'Taste of the Hawaiian Range'

A hui hou!
Sonia