Mid-Atlantic Lu Pulu

Ingredients

In this adaptation, we substitute the traditional taro leaves with collard greens, a popular ingredient in Mid-Atlantic cuisine. Collard greens have a similar texture and flavor profile to taro leaves, making them a suitable replacement. Additionally, we incorporate Mid-Atlantic herbs and spices to enhance the dish's flavor and adapt it to the local cuisine. We alse have the original recipe for Lu pulu, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 bunch collard greens, stems removed and leaves chopped 1 bunch collard greens, stems removed and leaves chopped
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 42g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Sprinkle the dried thyme, paprika, salt, and black pepper over the beef, and stir well to coat.
4. 4.
   Pour in the beef broth and Worcestershire sauce, and bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the beef is tender.
6. 6.
   Add the chopped collard greens to the pot and cook for an additional 10 minutes, until wilted.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Mid-Atlantic Lu Pulu hot with steamed rice or mashed potatoes.

Treat your ingredients with care...

• Collard greens — Make sure to remove the tough stems before chopping the leaves. Wash the leaves thoroughly to remove any dirt or grit.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
• If collard greens are not available, you can substitute with kale or Swiss chard.
• Allow the dish to rest for a few minutes before serving to allow the flavors to meld together.
• This dish tastes even better the next day, so consider making it in advance for a flavorful leftover meal.
• Serve with a side of cornbread to complete the Mid-Atlantic experience.

Serving advice

Serve the Mid-Atlantic Lu Pulu as a main course, accompanied by steamed rice or mashed potatoes. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color and freshness.

Presentation advice

Present the Mid-Atlantic Lu Pulu in a deep serving dish, allowing the rich broth to surround the tender beef and vibrant collard greens. Sprinkle some paprika or dried thyme on top for an added visual appeal.