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 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Baby Gem Lettuce
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
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, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside.
Trim the baby gem and reserve 1 leaf per person (to go in the burgers), halve the remaining lettuce lengthways, then thinly slice. Set aside
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.
Halve the burger buns and pop them into the oven to warm through, 2-3 mins.
Add the sliced baby gem to the dressing and toss to coat.
When everything's ready, spread the mayo (see pantry for amount) over the bun lids.
Top the bun bases with the pulled beef and your reserved lettuce leaves, then sandwich shut with the bun lids.
Serve with the paprika chips and your salad on the side.
Enjoy!
