Entree: Samoa – Fai'ai Povi (Slow-cooked beef wrapped in taro leaves and finished in coconut cream)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 30 min

Total 2 hrs 50 min

Ingredients

- 2 1/2 lb (1.1 kg) beef chuck, cut into 1–2 inch (2.5–5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced — about 1 1/2 cups (150 g)
- 4 cloves garlic, minced — about 1 tbsp (9 g)
- 1 tbsp (15 ml) grated fresh ginger (optional)
- 1 cup (240 ml) water or beef stock
- 2 cups (480 ml) coconut cream (or 2 cans thick coconut milk)
- 2 tbsp (30 ml) soy sauce or to taste
- 1 tbsp (15 ml) lime or lemon juice
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) sea salt, or to taste
- 12–16 large taro leaves (luau leaves) or large spinach/betel leaves if taro leaves unavailable
- 2–3 banana leaves or aluminum foil for wrapping (optional, for oven method)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Season the beef cubes with salt and pepper. In a heavy skillet or Dutch oven over medium-high heat, add the vegetable oil and brown the beef in batches until well seared on all sides, about 6–8 minutes per batch. Remove beef and set aside.
2. In the same pot, reduce heat to medium and sauté the sliced onion, garlic, and ginger until softened, about 4–5 minutes. Return the beef to the pot, add the water or stock, soy sauce, and lime juice, and bring to a simmer.
3. Cover and braise gently on low heat for about 1 1/2 hours, or until the beef is nearly tender. Alternatively transfer to a 325°F (160°C) oven covered and cook for the same time.
4. While the beef braises, prepare taro leaves: trim thick stems and rinse leaves thoroughly. If using raw taro leaves, cook them briefly in boiling water for 2–3 minutes to remove some of the itchiness, then drain.
5. Once the beef is nearly tender, stir in 1 1/2 cups (360 ml) of the coconut cream and simmer 10 minutes to meld flavors. Taste and adjust salt, pepper, and lime.
6. To assemble in individual parcels: place a few spoonfuls of beef and sauce onto a taro leaf, top with a little extra coconut cream, fold or wrap the leaf around the filling and secure with a strip of banana leaf or foil. Arrange parcels in a baking dish, pour remaining coconut cream over them, cover tightly and bake at 350°F (175°C) for 30–40 minutes until flavors are absorbed and leaves are tender.
7. For a slow-cooker method, place layered taro leaves and beef in the slow cooker, pour coconut cream over, cover and cook on low 4–6 hours until beef and leaves are very tender.
8. Remove parcels or serve the braised beef and leaves spooned onto plates, drizzle with any cooking liquid or extra coconut cream, and garnish with chopped cilantro or parsley. Serve with steamed rice, boiled taro, or banana.