Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To cure the beef, combine 2 tablespoons Hawaiian sea salt, 1 tablespoon garlic powder, 1 teaspoon black pepper, and 1 teaspoon liquid smoke in a small bowl. Rub this mixture evenly over 2 pounds of boneless beef chuck roast, then place the beef in a covered dish and refrigerate for at least 8 hours, or preferably overnight.

2. 2

   Preheat your oven to 300°F (150°C). Place the cured beef in a Dutch oven or oven-safe pot, add 1 cup of water or beef broth, cover tightly, and braise for 3 to 4 hours or until the beef is fork-tender.

3. 3

   While the beef braises, prepare the Huli Huli eggplant marinade by whisking together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 tablespoon pineapple juice, and 1 tablespoon rice vinegar in a shallow dish.

4. 4

   Slice 2 medium eggplants into 1/2-inch thick rounds, then immerse the eggplant slices in the Huli Huli marinade, ensuring they are well coated, and let them marinate for at least 30 minutes.

5. 5

   Prepare the pineapple relish by combining 1 cup finely diced fresh pineapple, 1/4 cup finely minced red onion, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, and 1/4 teaspoon Hawaiian sea salt in a small bowl; stir to combine.

6. 6

   Once the beef is tender, remove it from the pot, shred it using two forks, and return it to some of the braising liquid to keep it moist. Heat a grill or grill pan to medium-high heat, then grill the marinated eggplant slices for 3 to 4 minutes per side, until tender and caramelized.

7. 7

   Serve the shredded cured beef and grilled Huli Huli eggplant alongside a generous portion of 4 cups cooked white rice, topping everything with the fresh pineapple relish.