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BBQ Pulled Beef Buns

with Paprika Chips and Pickled Slaw

Tags:
High Protein
Allergens:
Sulphites
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Smoked Paprika

280 grams

Slow Cooked Beef

12 milliliter(s)

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 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)3331 kJ
Energy (kcal)796 kcal
Fat26 g
of which saturates5.7 g
Carbohydrate96.6 g
of which sugars16.5 g
Protein43.9 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Lid
Large Saucepan
Medium Bowl
Fork

Instructions

1

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.

2

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.

3

While the beef simmers, in a medium bowl, combine the red wine vinegar, sugar and olive oil 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. 

4

Once the beef is tender, remove the lid and shred the meat. Stir in the BBQ sauce.

Season with salt and pepper, then remove from the heat. Cover to keep warm.

5

Halve the burger buns and pop them into the oven to warm through, 2-3 mins.

6

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!

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