Humble Hawaiian Loco Moco With American Wagyu Beef
Loco moco is classic Hawaiian comfort food. It’s not fancy, but it’s delicious. This is one of those legendary dishes that many claim to have invented, but no one seems to truly know where it originated in the island paradise. The story is that it was created for a group of teenagers who asked for a filling breakfast that they could afford. Since then, loco moco has become a famous local food in Hawaii. This incredibly versatile meal is commonly enjoyed for breakfast, lunch and dinner. It can be found at any Hawaiian diner or cafe and is a popular home cooked meal. It’s satisfying in all the best ways and our American Wagyu beef really takes loco moco to the next level. This is one of those humble recipes that’s truly delicious when it’s made it with quality ingredients.
Also Read: Recipe: Italian Beef Braciole With American Wagyu Beef
Pasture Raised American Wagyu Beef
Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.
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What’s So Great About Cooking With Tallow?
Tallow is rendered fat, cooked over low heat so that it separates from bits of muscle and connective tissue. This ensures that nothing but pure fat is left behind. It used to be a staple in every kitchen, but the advent of vegetable and seed oils took over for many years. Tallow is great for cooking at high temperatures because it has a very high smoke point. It also has an impressive shelf life and won’t go rancid like other cooking oils. It gives food a rich, delicious flavor and can be substituted for butter or oil in any recipe. In fact, one of our employees here at Beck & Bulow loves to mix it into his coffee, bulletproof style.
Ingredients:
- 2 cups uncooked white jasmine rice
- 2 cups water
- 1 lb ground American Wagyu beef
- Sea salt & freshly ground black pepper
- 2 tablespoon bison tallow
- 1 tablespoon flour
- 1 ½ cup bison bone broth
- 1 tablespoon coconut aminos
- 1 tablespoon butter
- 2 teaspoons avocado oil
- 2 green onions, sliced thin
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Instructions:
- Rinse the rice thoroughly before cooking. Cook the rice in a rice cooker or on the stovetop. Fluff and set aside.
- Make four burger patties out of the ground bison. Season generously all over with sea salt and freshly ground black pepper.
- Heat the bison tallow in a large skillet over medium-high heat. Cook the patties and set aside.
- Reduce the heat to low and continuously stir the flour for approximately 2 minutes. Add ½ cup of the bison bone broth and increase the heat to medium-low. Continue stirring.
- Whisk in the remaining bison bone broth, coconut aminos and butter. Cook for a few more minutes until desired thickness is reached. Season to taste with sea salt and freshly ground black pepper.
- Cook the eggs. In a clean skillet, heat the avocado oil over medium-high heat. Fry the eggs to desired doneness (runny yolks are traditionally used).
- Assemble the loco moco. Put rice on each plate, followed by a bison patty. Spoon gracy over top and top off with an egg. Garnish as desired with chopped green onions.
Reach Out To The Beck & Bulow Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: Bison or Grass Fed Beef Filets With Shiitake Mushrooms
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.
