Pulled beef sandwich with coleslaw and crinkle-cut chips

Pulled beef sandwich with coleslaw and crinkle-cut chips

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Ken Forrester Renegade 2009


  • 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

Cooking Instructions

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.

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

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes