Entree: American Samoa – Northern Culinary Region – Povi Masima (Salt-cured boiled beef traditionally served with taro or other root vegetables and coconut)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs 40 min

Total 2 hrs 50 min

Ingredients

- 2 lb (907 g) beef brisket or beef shank, salted or salt-cured (if using unsalted beef, see note in instructions)
- 8 cups (1.9 L) water
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 large taro roots (or substitute breadfruit), about 2 lb (900 g) total, peeled and halved
- 1 large onion, quartered, approx. 8 oz (225 g)
- 1 cup (240 ml) coconut cream
- 1 tsp (5 g) fine salt, or to taste after cooking
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) fresh lime juice (optional)
- Chopped green onion or cilantro for garnish (optional)

Instructions

1. Cure (if needed) and simmer: if your beef is not pre-salted, rub 1–1.5 tbsp (15–22 g) coarse salt into the meat and refrigerate uncovered for 8–24 hours, then rinse briefly. Place the salted beef in a large pot with 8 cups (1.9 L) water, bay leaves, peppercorns, and onion; bring to a gentle simmer and cook partially covered for 2–3 hours until the beef is tender and easy to pull apart, skimming foam as needed.
2. Finish with taro and coconut: add peeled taro halves to the pot for the last 30–40 minutes of cooking so they become fork-tender; remove beef and taro, slice or shred the meat into serving pieces, season with additional salt and pepper to taste, and warm coconut cream with lime juice then spoon over beef and taro. Serve hot with cooking broth on the side and garnish with chopped green onion.