Pulled out some short ribs last night with the intention of cutting off some chunks and smoking them up for a snack during the football game today.
When i went to trim them today, they were extremely fatty (as expected) but not much in the way of meat. I've never had much luck with the cows that we get and the short ribs, so I shouldn't have been surprised.
So I did what I could, got all the meat I could, used the trimmings to make some broth.
Realized I wanted to have enough of whatever I made for about 12 people, so needed a new plan.
Seasoned with meat church Blanco and through them on the smoker for a couple of hours. Then put them in a Dutch oven with beef broth, butter, and some sweet bbq sauce to braise.
While that was happening, I took a red onion and jalapeno to the mandolin and sliced thin. Did a quick pickling marinade off vinegar, sugar, salt, and water. Got that to a boil, chilled and poured over the onions and jalapeno.
Also pulled out some rhodes frozen rolls to get up to room temp.
Once everything had cooled just a bit I pulled the beef.
Took the thawed dough. Spread out a little into circles. Put a punch of bagged cabbage down, topped with beef, then the onions and jalapenos. Pulled the dough together to form a little ball and had myself a Bao (sorry if my term is wrong).
Put them in a streamer and turned off the heat to rise for about 20 minutes.
Then turned the heat back in and hard? Stand for about 20 minutes.
Verdict: they were good! The sweet and salty beef, with the vinegar in the onions and heat from the jalapeno was great! The bread was good, and enjoyed it.
Improvements: I wish I'd added a few drops or so of BBQ sauce to the inside. They weren't dry, but I think the additional flavor would have been good.
Other: i think this can be a great way to use leftover meat, mixed with other ingredients to provide a handheld amazing little snack.
Kind of based on the Rhodes instant pot steamed buns recipie.
by Ok_Reality_3608