BBQ Cajun Pulled Beef Loaded Wedges
with Tomato Salsa, Cheese and Pickled Onion
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Slow Cooked Beef
Cajun Spice Mix
Mature Cheddar Cheese
Not included in your delivery
Sugar for the Pickle
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices.
Sprinkle the Cajun spice over the beef, turn the beef over a few times so the spice mix is nicely mixed into everything then cover loosely with foil.
When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel in the oven until soft, 10-12 mins.
Grate the cheese. Zest and cut the lime into wedges.
Halve, peel and slice the red onion (see ingredients for amount) as thinly as you can. Pop it into a small bowl.
Squeeze in some lime juice, add the sugar for the pickle (see pantry for amount) and a pinch of salt, mix together and set aside.
Cut the tomatoes into 1cm chunks and pop into another small bowl. Drizzle over some oil, squeeze in some lime juice, season with salt and pepper and mix together. Set your salsa aside.
In another small bowl, combine the mayo (see pantry for amount) and lime zest. Season with salt and pepper and mix together.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin, mash with a fork and stir into the mayo. Loosen with a splash of water if needed so that it drizzles nicely.
Once the beef is cooked, remove it from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.
Use two forks to shred the beef as finely as you can, season with salt and pepper, then stir in the BBQ sauce and reserved cooking juices.
Share the wedges out between your serving bowls and spoon over the BBQ Cajun beef.
Top with the salsa, cheese and pickled onion.
Drizzle over the roasted garlic mayo to finish.