BBQ Pulled Beef Buns
with Paprika Chips and Pickled Slaw
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Smoked Paprika
280 grams
Slow Cooked Beef
12 grams
Red Wine Vinegar
(Contains Sulphites)
120 grams
Coleslaw Mix
64 grams
BBQ Sauce
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle the smoked paprika, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
When the chips are halfway through baking, heat a large saucepan with a tight-fitting lid on medium-high heat. Add the beef along with the juices from the packet.
Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
While the beef simmers, in a medium bowl, combine the red wine vinegar, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the slaw mix and toss to evenly coat. Set aside to pickle.
Once tender, remove the lid and shred the beef. Stir in the BBQ sauce.
Season with salt and pepper, then remove from the heat. Cover to keep warm.
Halve the burger buns.
Pop the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, spread the mayo (see pantry for amount) over the bun lids.
Top the bun bases with the pulled beef and some of the slaw, then sandwich shut with the bun lids.
Serve with the paprika chips and any remaining slaw on the side.
Enjoy!
