BBQ Beef Rump Brioche Subs
with Radish Slaw & Moemoe Potato Fries
- Eggs
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Sulphites
- Pecan
- Walnut
- Peanuts
This loaded sub has incredible flavour to match its incredible size. Coated in a saucy mixture of beef rump and BBQ sauce, and paired with crunchy radish slaw and golden moemoe potato fries. You’ll never have subs any other way again!
Ingredients
1
Potato
300 g
Beef Rump
1
Celery
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
2
Brioche Hotdog Buns
(Contains: Eggs, Wheat, Gluten, Milk, Soy May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts)
1 packet
Shredded Cabbage Mix
2
Radish
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
20 g
butter
(Contains: Milk)
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice celery and radish. • In a large bowl, combine celery, radish, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and set aside.
• When the wedges have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef, BBQ sauce, a pinch of chilli flakes (if using), the butter and a splash of water, 4-5 minutes each side for medium-rare, or until cooked to your liking. • Meanwhile, bake brioche hot dog buns directly on oven wire rack until heated through, 3 minutes.
• Slice buns in half. Slice beef. • Fill each sub with BBQ beef and creamy slaw. • Serve with potato wedges, mayonnaise and any remaining slaw. Enjoy!
