Pulled Beef Loaded Wedges
with Avocado Salsa and Zesty Slaw
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.
The quantities provided above are averages only.
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)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
1 unit(s)
Lime
1 unit(s)
Avocado
120 grams
Coleslaw Mix
75 grams
Soured Cream
(Contains Milk)
1 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
25 grams
Red Pepper Chilli Jelly
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.
Peel and grate the garlic (or use a garlic press). Grate the cheese. Cut the tomato into 1cm chunks. Zest and 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.
To the bowl with the avocado, add the tomato, a good squeeze of lime juice from a lime wedge and a drizzle of oil. Season with salt and pepper, then toss to combine. Set aside.
In a medium-sized bowl, mix together the coleslaw mix, soured cream, and half the lime zest.
Season with salt and pepper.
Set aside for later.
Share the wedges between your plates and spoon over the pulled beef.
Scatter over the cheese and top with the avocado salsa.
Serve with your coleslaw alongside any lime wedges for squeezing over.
Enjoy!
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.
