Sticky Dr Pepper BBQ Beef Loaded Chips
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DIFFICULTY
Let’s take golden, crispy McCain French Fries and make them the foundation for a show-stopping street food moment. We’re talking mini chip baskets piled high with: Slow-cooked Dr Pepper BBQ beef, shredded into oblivion, a gooey melt of cheddar and mozzarella and topped with zingy pickled slaw.
INGREDIENTS
750g of casserole steak
1 can (330ml) Dr Pepper Cherry
150ml BBQ sauce (your fave brand)
1 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt & pepper, to taste
50g Mature Cheddar
Pickled Slaw & Coriander (optional)
METHOD
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Season the beef generously with salt, pepper, garlic powder, and onion powder. Sear in a hot pan until browned all over (optional but adds depth).
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Place in a casserole dish with Dr Pepper, BBQ sauce, Worcestershire sauce, tomato paste, and any optional extras.
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Simmer on the lowest heat setting for 2-3 hours, lid on but slightly ajar.
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Stir every 30 minutes and add a splash of water (or leftover Dr Pepper) if it looks too dry.
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Once tender, shred the beef and reduce the sauce if needed to make it sticky.
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Serve piled onto crispy McCain French Fries, then top with grated cheese and zingy slaw.
