Despite Tuesday not being a work day, I spend an awful lot of it at work. Lil Miss has her swimming lesson in the morning and First Born has his in the evening. By the time we get home from the evening session, it is already well past dinner time for little Ankle Biters and they are exhausted from a big day. The trick to surviving this is having dinner ready within five minutes of walking through the door. Just another reason I’d marry my slow cooker if polygamy was legal in this country.

Tonight we had an absolute winner. Asian Shredded Beef from A Year in Crockpotting. Loved by all and many helpings eaten.

I used a largish piece of topside, 1/2 cup soy sauce, 1/2 cup hoisin sauce, 6 tablespoons homemade tomato sauce, 6 tablespoons honey, 2 teaspoons Chinese 5-spice powder, 6 cloves finely chopped garlic. I binged the whole lot in frozen last night and then turned it on to low this morning. After 11 hours on low, it shredded easily with two forks. I threw in 1/4 of a cabbage, shredded and lightly steamed and mixed them together. All of which was served on a bed of brown rice, steamed in the thermomix. There was just enough leftover to stuff into thermos’ (how does one write the plural of that anyway?) for the Bread Winner and First Born for lunch tomorrow.

We will definitely be having this again. Anything that gets my Ankle Biters to scoff cabbage like that is a winner!