It was one of those days when I thought that the day would allow for a noon dinner prep and life would be good around 6. Well…. one thing led to another and at 3pm I realized I hadn’t even thought about dinner since I bought the ingredients. My super human plan of having an awesome dinner was slowly falling away. Super hero dad to the rescue. Let’s start a milk bread and a low-slow on beef at 3 with dinner served at 6ish. WE DID IT and they were none the wiser.
For the short cut meat (that was on sale):
- 2ish lbs chuck roast (bone in if your butcher allows)
- salt
- pepper
- garlic powder
- olive oil
Just throw it all around the meat and throw it in a Dutch oven and forget about it for 2-3 hours (yes, I know you probably don’t have that kind of time).
To make the Buns follow a modified recipe that I have for Bao Char Sui and instead of mixing the baking powder with the ferment, knead it in after an hour of proofing. Roll out into about 1 inch balls and let it proof for as long as your family will let you hold off. This week I threw a bunch of cabbage leaves in the steamer and didn’t go to the extravagant effect of using parchment. Never will I use parchment again, it didn’t stick.
Put a bunch of fresh veg that you like on the table like cucumber, carrot, green onion, and cilantro and make your family work for it.
Also, we made frozen tater tots because… yeah we like tater tots.
Working Dad Cooks 