Pipikaula is a Hawaiian dish also known as Hawaiian beef Jerky. This dish originated when the first cowboys were brought to Hawaii. They would dry strips of beef in the sun and would eat it while working. I first tried this at a local restaurant called Helena’s and loved it so much that I decided to recreate.

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Ingredients (Serves 2):

Ingredients:

3 lbs Beef Short Rib

1 cup of low sodium Shoyu or Soy Sauce

1/4 cup of water

1 tbsn oyster sauce

1 tbspn Brown Sugar

1 tbspn freshly grated ginger

3 garlic cloves minced

1/2 – 1 tbspn Hawaiian Sea Salt (depending on your salt level)

1 tbsn finadenne denanche (Chamoro chili pepper paste), Gochujang, or Chili pepper of your choice (use less or omit if you don’t like heat)

1 tbspn sake

Steps:

1. Mix the shoyu, water, sugar, oyster sauce, ginger, garlic, sea salt, chili pepper, water, and sake.
2. Add marinade mix into a large ziploc bag. Add meat.
3. Massage marinade on the meat and marinate for 24 hours in the fridge.
4. After 24 hours, preheat your oven to the lowest setting. The lowest setting on my convection oven is 200 degrees F.
5. Wrap cookie sheet with foil and place a rack on top of the cookie sheet.
6. Place meat on a single layer and let it roast in the oven for 3 hours.
7. After 3 hours, flip meat to the other side and let it roast for another 3 hours.
8. Fry both sides of the meat, just to caramelize the top.
9. Enjoy with a side of white rice.*

*Depending on the thickness of your ribs, you might be able to roast your meat for 5 hours (175-200 F).