In 2013, we rooted for Sheldon on Top Chef Season 10 in Seattle. He remained faithful to his flavors and his cooking style, making Hawaii proud on a national platform. I had to buy his cookbook, which brings memories of my mother's cooking.

I put my own spin on it by using leftover smoked brisket, increasing the protein because I often have brisket remaining and I enjoy the additional smoky taste.  It's easy to make once the ingredients are prepped, just let it simmer over low heat and enjoy the smell until dinner time.

Ingredients

• 2 pounds chuck, cut into 1½-inch cubes
• 2 pounds leftover smoked brisket, Brisket Hot & Fast / Brisket / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com) cut into 1½-inch cubes
• 2 t sea salt
• 2 t pepper
• 4 T purpose flour
• 2-4 T tallow Tallow / Brisket / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com) or cooking oil with high smoke point
• 1 medium yellow onion, finely chopped
• ½ cup celery leaves, finely chopped
• 2 T garlic, minced
• 2 T shoyu
• 1 (6-ounce) can tomato paste
• 8 cups beef broth
• 2 T fresh ginger, peeled and minced
• 2 bay leaves
• 2 large carrots, cut into ¾-inch pieces
• 6-8 celery stalks, cut into ¾-inch pieces
• 1 large onion, roughly chopped
• 2lb yellow gold potato, peeled and cut into 1-inch cubes
• Mayonnaise & Hot Sauce crystal~

Directions

8. In a large bowl season cubed meat with the salt and pepper, then toss in the flour to coat.
9. In a large pot or Dutch oven, heat the tallow/oil over medium-high heat until shimmering-hot. Add the beef and brown on all sides. Cook in 2 batches, if needed, don’t overcrowd the pan.
10. Stir in the yellow onion, celery leaves, and garlic. Reduce the heat to low and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
11. Scrape the brown bits for added flavor.
12. Stir in the shoyu and tomato paste
13. Add the broth, ginger, bay leaves, carrots, celery, onion, and potato
14. Increase heat and bring to a boil, then reduce the heat, cover and simmer until the beef is extremely tender, about 1.5 hours.
15. Check on it occasionally to make sure it hasn’t come back up to a boil.

       Remove from the heat and let it sit, covered, at room temperature for 2 to 3 hours before serving with rice.