Pulled beef nacho fries recipe
 American fries get the nachos treatment with succulent pulled beef, soured cream, salsa, guacamole and jalapenos. This recipe is based on the Killa Nacho Fries served at Killa Waffles in St Albans. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret. 2 tbsp vegetable oil1kg/2lb 4oz beef shoulder or chuck, cut into large chunks (alternatively use braising or stewing steak) 500ml/18fl oz beef stock 200ml/7fl oz barbecue sauce 2 tbsp balsamic vinegar 4 garlic cloves, crushed2 tbsp soft light brown sugarsalt and black pepper 2 tbsp vegetable oil 1kg/2lb 4oz beef shoulder or chuck, cut into large chunks (alternatively use braising or stewing steak) 500ml/18fl oz beef stock 200ml/7fl oz barbecue sauce 2 tbsp balsamic vinegar 4 garlic cloves, crushed 2 tbsp soft light brown sugar salt and black pepper 2 avocados, peeled and stones removed½ green chilli, de-seeded and finely chopped½ lime, juice only½ small red onion, finely choppedpinch mild chilli powdersmall handful chopped coriander 2 avocados, peeled and stones removed ½ green chilli, de-seeded and finely chopped ½ lime, juice only ½ small red onion, finely chopped pinch mild chilli powder small handful chopped coriander 2 large vine tomatoes, finely chopped½ small red onion, finely chopped½ green chilli, de-seeded and finely chopped squeeze lime juicepinch mild chilli powder1 heaped tbsp finely chopped chives 2 large vine tomatoes, finely chopped ½ small red onion, finely chopped ½ green chilli, de-seeded and finely chopped squeeze lime juice pinch mild chilli powder 1 heaped tbsp finely chopped chives 600g/1lb 5oz frozen French friespinch mixed dried herbs150g/5½oz soured cream 600g/1lb 5oz frozen French fries pinch mixed dried herbs 150g/5½oz soured cream Method Preheat the oven to 160C/140C Fan/Gas 3, or get a slow cooker ready.To make the pulled beef, heat the oil in a large, flameproof casserole or deep sauté pan over a high heat. Sear the beef in batches, making sure it's browned evenly on all sides. Remove the pieces to a paper-lined plate whilst you cook the rest.Pour the stock into the pan, along with the remaining pulled beef ingredients, seasoning generously with salt and pepper. Mix together, then return the browned meat to the pan.Cover the pan with a lid and transfer to the oven. Cook for 4–5 hours, or until the meat is fall-apart tender, and the sauce has reduced and thickened. Alternatively, transfer to a slow cooker, cover and cook on low for 8–10 hours. Check towards the end of the cooking time as you may need to add a splash of water.Meanwhile, make the guacamole and salsa. For the guacamole, mash the avocadoes with a fork and stir in the remaining ingredients. Season with salt and pepper and set aside. For the salsa, mix all the ingredients together and season with salt and pepper.When the beef is nearly cooked, cook the fries following the packet instructions.To serve, pull the cooked beef apart in the sauce using two forks. Toss the cooked fries with a pinch of mixed herbs. Load the pulled beef on top of the fries and top with the guacamole, salsa and soured cream. Preheat the oven to 160C/140C Fan/Gas 3, or get a slow cooker ready. Preheat the oven to 160C/140C Fan/Gas 3, or get a slow cooker ready. To make the pulled beef, heat the oil in a large, flameproof casserole or deep sauté pan over a high heat. Sear the beef in batches, making sure it's browned evenly on all sides. Remove the pieces to a paper-lined plate whilst you cook the rest. To make the pulled beef, heat the oil in a large, flameproof casserole or deep sauté pan over a high heat. Sear the beef in batches, making sure it's browned evenly on all sides. Remove the pieces to a paper-lined plate whilst you cook the rest. Pour the stock into the pan, along with the remaining pulled beef ingredients, seasoning generously with salt and pepper. Mix together, then return the browned meat to the pan. Pour the stock into the pan, along with the remaining pulled beef ingredients, seasoning generously with salt and pepper. Mix together, then return the browned meat to the pan. Cover the pan with a lid and transfer to the oven. Cook for 4–5 hours, or until the meat is fall-apart tender, and the sauce has reduced and thickened. Alternatively, transfer to a slow cooker, cover and cook on low for 8–10 hours. Check towards the end of the cooking time as you may need to add a splash of water. Cover the pan with a lid and transfer to the oven. Cook for 4–5 hours, or until the meat is fall-apart tender, and the sauce has reduced and thickened. Alternatively, transfer to a slow cooker, cover and cook on low for 8–10 hours. Check towards the end of the cooking time as you may need to add a splash of water. Meanwhile, make the guacamole and salsa. For the guacamole, mash the avocadoes with a fork and stir in the remaining ingredients. Season with salt and pepper and set aside. For the salsa, mix all the ingredients together and season with salt and pepper. Meanwhile, make the guacamole and salsa. For the guacamole, mash the avocadoes with a fork and stir in the remaining ingredients. Season with salt and pepper and set aside. For the salsa, mix all the ingredients together and season with salt and pepper. When the beef is nearly cooked, cook the fries following the packet instructions. When the beef is nearly cooked, cook the fries following the packet instructions. To serve, pull the cooked beef apart in the sauce using two forks. Toss the cooked fries with a pinch of mixed herbs. Load the pulled beef on top of the fries and top with the guacamole, salsa and soured cream. To serve, pull the cooked beef apart in the sauce using two forks. Toss the cooked fries with a pinch of mixed herbs. Load the pulled beef on top of the fries and top with the guacamole, salsa and soured cream.