Pulled Beef Loaded Wedges
with Avocado Salsa and Soured Cream
Inspired by some of the world's most popular street food, these tasty Pulled Beef Loaded Wedges are perfect for a casual sharing-style dinner.
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
700 grams
Potatoes
280 grams
Slow Cooked Beef
2 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
1 unit(s)
Lime
1 unit(s)
Avocado
1 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
25 grams
Red Pepper Chilli Jelly
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Plain Flour
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). 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, bake on the top shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, remove the beef from its packaging. Place in an overproof dish along with the juices and season with salt and pepper. Cover loosely with foil.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: The beef is cooked when piping hot throughout.
While everything cooks, halve, peel and thinly slice the shallots.
Put the flour (see pantry for amount) into a medium bowl and season with salt and pepper. Separate the shallot slices, add them to the flour and toss to coat.
Pour enough oil into a large frying pan to cover the bottom, then pop it on medium heat. TIP: To check whether the the oil is hot enough, put one shallot slice into the pan - if it sizzles, it's ready.
When the oil is hot, add the shallot and fry in batches until golden and crispy, 2-4 mins. Turn once or twice, then transfer to some kitchen paper to absorb any excess oil.
Peel and grate the garlic (or use a garlic press). Grate the cheese. Cut the tomato into 1cm chunks. Cut the lime into wedges.
Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a medium bowl.
Add the tomato chunks to your bowl of avocado, along with a good squeeze of lime juice from a lime wedge and a drizzle of olive oil. Season with salt and pepper, then toss to combine. Set aside.
Drain the oil from the (now empty) shallot pan and wipe clean. Return to medium heat with a drizzle of oil.
Once hot, add the garlic, Mexican style spice mix and tomato puree. Stir-fry for 1 min.
Stir in the water for the sauce (see pantry for amount) and red pepper chilli jelly. Bring to the boil, then simmer until slightly thickened, 2-3 mins.
Once the beef is cooked, remove from the oven, then discard the foil and any cooking juices. Use two forks to shred the beef as finely as you can, then stir it into the sauce. Taste and season with salt and pepper if needed.
Share the wedges between your plates and spoon over the pulled beef.
Scatter over the cheese and top with the avocado salsa. Sprinkle over the crispy shallots to finish.
Serve with a dollop of soured cream and the remaining lime wedges.
Enjoy!
