Braised Beef Po Boys

Chef Bert Agor, Jr.
Meet the Chef!
Chef Bert Agor, Jr.
A native Hawaiian from the island of Kauai, Chef Bert Agor, Jr.'s childhood dream was to become a chef. Working side-by-side many summers with his father in favorite Hawaiian restaurants, he gained the skills necessary to become an Executive Chef / Trainer. Now, in addition to creating unforgettable restaurant dining experiences, Chef Bert creates onolicious recipes for KING'S HAWAIIAN®, based on Flavors of Hawaii from his childhood.
Recipe Details
Ingredients

4 King's Hawaiian Hot Dog Buns (available online at www.kingshawaiian.com)

1/2 teaspoon Butter (for toasting buns)

1 pound Bonesless beef short ribs (could substitute pork butt)

2 cups all purpose flour

1 teaspoon sea salt

1 teaspoon Fresh Ground Pepper

2 ounces canola oil

1 each Carrot

2 each Celery stalk

1/2 each White onion, medium

4 tablespoons Maui Upcountry Onion Garlic Mustard (available online at www.kingshawaiian.com)

9 ounces Beef broth

*

Ingredients for Pickled Onions

1 each Red onion (for pickled onions)

2 cups Red wine vinegar (for pickled onions)

1/4 cup Granulated sugar (for pickled onions)

*

Ingredients for Optional Home Made Pickles - Instructions in the additional tips

1 each Hot house english cucumber (for optional pickles)

2 cups White wine vinegar (for optional pickles)

1 teaspoon Fresh dill, chopped (for optional pickles)

To taste sea salt

To taste Fresh ground black pepper

Preparation
Step 1
Pre-heat oven to 350 degrees.
Step 2
Cube meat into 2x2
Step 3
Stir flour, salt and pepper together and roll cubed meat in the seasoned flour.
Step 4
Sear floured meat in 1 oz of canola oil till golden brown on each side.
Step 5
While meat is searing, cut carrot, celery and white onion into 1
Step 6
Put the mustard into a mixing bowl and stir. Remove the seared meat from the pan and roll the pieces in the mustard. Make sure they are full coated.
Step 7
Transfer the meat to the braising or oven safe pan with the caramelized vegetables.
Step 8
Add beef broth so that it covers 3/4 of the meat in the pan.
Step 9
Put braising pan in pre-heated oven at 350 degrees - covered with foil - for about 2 hours until the meat is easy to shred. Check every 20 minutes to be sure there is still broth in the pan. If not, add more broth to keep the meat moist.
Step 10
Make pickled onion while the meat is braising. Julienne slice red onion 1/4
Step 11
Toast hot dog buns in lightly buttered pan. When meat is cooked (falling apart), fill buns with meat and pickled onions and serve.

Chef Bert Agor, Jr. says:

* This recipe works equally well with either beef short ribs or pork butt. * For extra crunch, add home made pickles. To make pickles, mix 1 cucumber cut into 1/4" slices, 2 cups white wine vinegar, 1 teaspoon dill and sea salt and fresh pepper to taste. Set aside for 10 minutes or longer to pickle. * Could also make these Po Boys as sliders, using KING'S HAWAIIAN Original Hawaiian Sweet Rolls.


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In this recipe!
Original Hawaiian Sweet Hot Dog Buns Shop online
Our KING'S HAWAIIAN Hot Dog Buns stay true to the original Island recipe delivering a unique soft, fluffy texture with just a touch of sweetness.