Pronounced Loo-poo-loo this easy and delicious dish comes from Tonga! Lupulu is traditionally made with canned corned beef from New Zealand, taro leaves, and freshly made coconut milk. It’s then slow cooked in an underground oven resulting in tender rich beef that served over hot white rice. It’s SO GOOD Y’ALL!!! I’ve made an easy crockpot version and tweaked the ingredients slightly to make an equally satisfying dish using things more readily found state side.
- 2.5 lb corned beef brisket
- 3 cans coconut cream
- 6 cups collard greens
- 1 yellow onion
- 2 tsp kosher salt
- Wash your collard greens and remove the stems. Chop the cleaned and destemmed greens and set aside.
- Peel and thinly slice your yellow onion.
- Drain and rinse your corned beef brisket to remove any excess pickling liquid and save the seasoning packet.
- In your slow cooker place half of the chopped collard greens and lay the corned beef brisket over top. Pour all three cans of coconut cream over and sprinkle over 2 tsp kosher salt and the seasoning packet from the corned beef.
- Place the remaining collard greens over top in an even layer and place the lid on the slow cooker. Cook on low for 10 hours.
- When done slice the corned beef against the grain and serve the beef, collard greens, and onions, and juice over top of steaming hot rice. Enjoy!
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