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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corned Beef (Pulu) and Taro Leaves (Lu) Recipe

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This recipe for Corned Beef (Pulu) and Taro Leaves (Lu) is from Just a Pinch...., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs of taro leaves or spinach
1 can corned beef
1 med. sweet onion, sliced
1 can coconut milk mixed with a little mayonaise
Directions:
Directions:
Cut a piece of foil into a 12" x 8" size. Wash taro leaves, remove stems. (can use fresh spinach instead). Place 3 or 4 of the taro leaves, (or more of spinach), to cover the foil. Put the corned beef on top of the leaves and top with sliced onions. Make a cup aroud the leaves and pour the coconut milk on top. Top with the remaining taro leaves. Cover with fooil and bake at 350 for 2 1/2 hours. Serve with rice, sweet potatoes, tapioca and banana.
No need to salt because the corned beef is salty.

 

 

 

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