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Chefs celebrate local meats at Taste of Hawaiian Range

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  • Charles Charbonneau

Meat lovers are invited to "graze" at Mealani’s Taste of the Hawaiian Range at the Hilton Waikoloa Village on the Big Island on Sept. 10.

Locally raised lamb, mutton, goat, pork and beef will be prepared at 30 food stations manned by premier Hawaii chefs. They will serve up dishes using a variety of meat cuts — everything from beef tongue to oxtail.

Also on display will be educational exhibits relating to agriculture and sustainability.

Tickets are $40 pre-sale (available online through the end of the month at and $60 at the door; children 6 and under are free.

Prior to the event, chef George Mavrothalassitis will demonstrate "How to Cook Grass-Fed Beef 101." Tickets are $10 and include recipes for Beef Thai Salad and Short Ribs with Puree of Celery Root.

Call 987-3432 for both events.

At right is a recipe for beef brisket sliders, created by chef Charles Charbonneau of Hilton Waikoloa Village, who will be in attendance.

"I choose the brisket cut as the perfect barbecue sandwich meat," says Charbonneau.

"Since the meat is Hawaiian-raised, grass-fed beef, moist-heat cooking suits this cut well so it breaks down the muscle to become tender and delicious. The grassy flavor of the brisket lends well to the island flavors of the barbecue sauce."

Slow-Braised Hawaiian Grass-Fed Beef Brisket Sliders

5 pounds grass-fed brisket
Sea salt and pepper, to taste
6 tablespoons vegetable oil
2 large sweet onions, diced
1 bottle Kona Brewing Co. Pale Ale, or another ale
1 cup pineapple juice
40 slider rolls
» Barbecue sauce:
1/2 onion, minced
2 cloves garlic, crushed
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1/2 cup cider vinegar
2 tablespoons salad oil
1/4 cup Big Island Bees Honey or any honey
2 tablespoons soy sauce
2 teaspoons dry Chinese mustard
2 teaspoons sambal chili sauce, or to taste
Fresh ground pepper, to taste
» Pineapple Slaw:
1/4 head cabbage, shredded
1/4 head red cabbage, shredded
1 large carrot, shredded
1/2 fresh pineapple, diced
1 cup mayonnaise
2 ounces lilikoi puree
Salt and pepper, to taste

To make barbecue sauce: Saute onion and garlic until translucent. Add remaining ingredients and bring to boil. Reduce to low simmer and cook 1 hour.

For slaw: Mix cabbages, carrots and pineapple in bowl. Add mayonnaise and lilikoi and mix well. Season with salt and pepper.

To make brisket: Preheat oven to 325 degrees. Season brisket with salt and pepper. Heat oil in heavy-gauge pot until white-hot. Brown brisket on all sides until well colored. Add onion and cook until soft. Add Kona ale and cook until reduced by half. Add pineapple juice and 2 cups barbecue sauce and bring to simmer. Cover and cook in oven 3 hours, until fork-tender. Remove from pan and let cool.

Skim fat from sauce and place in pot; reduce until thick.

When brisket is cool, slice thinly and toss with barbecue sauce. Serve on rolls topped with slaw. Makes 40 sliders.

Nutritional information unavailable.


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