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Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Pulled beef sandwich with coleslaw and crinkle-cut chips

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

Woolworths fully-cooked smoked BBQ beef brisket
250 ml Woolworths Texan-style BBQ sauce
4 bread rolls, toasted, for serving

For the coleslaw:

½ red cabbage
½ green cabbage
2 carrots, grated
250 ml Woolworths coleslaw dressing

For the crinkle-cut chips:

Vegetable oil, for deep-frying
8 potatoes
Sea salt, to taste

Method

1. Heat the brisket according to package instructions. Shred and mix with the Texanstyle BBQ sauce. Serve on the toasted bread rolls with the coleslaw and crinkle-cut chips.

2. To make the coleslaw, finely shred the cabbage and place in a large bowl. Add the carrots and coleslaw dressing and mix well.

3. To make the crinkle-cut chips, heat the oil in a saucepan. Peel and wash the potatoes. Slice into rounds using a crinkle-cut kitchen tool and submerge in cold water. Pat dry on a clean kitchen towel, then fry in the oil until golden brown and crispy. Drain on kitchen paper and sprinkle with salt before serving.

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Pulled beef sandwich with coleslaw and crinkle-cut chips

Pulled beef sandwich with coleslaw and crinkle-cut chips

Ingredients

Method