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Shredded Beef with Spicy Tangerine Froth Recipe

Serving a shredded beef is a great way to warm up and welcome your guests, especially in cold weather. I cook my beef in the pressure cooker so it stays really moist but you can also braise or sous vide it. For a modernist flair I make a simple whipping siphon froth out of tangerines and chipotle peppers. If you don't have a whipping siphon you can just serve it as a sauce, or even make an agar fluid gel out of it.

I prefer to use chuck roast for my beef because the marbling really breaks down, flavors the meat, and makes it easy to shred. Plus it's very inexpensive! Once shredded, the meat can be stored in the pressure cooker for an hour or two, or refrigerated and reheated later with no loss of flavor. The recipe calls for tangerine juice but I usually just reach for whatever citrus is around and looks the best, such as clementines or oranges. While you can serve this dish plated fancily, I will often serve it family style and let my guests use the siphon themselves, they almost always get a kick out of it!

Shredded beef

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the shredded beef with spicy tangerine froth recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Shredded Beef with Spicy Tangerine Froth Recipe

  • Published: July 28, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 2 Hours
  • Makes: 12 large to 30 small servings

Shredded Beef with Spicy Tangerine Froth Ingredients

For the Spice Rub

10g thyme
10g paprika powder
10g ancho pepper powder
10g ground coriander
10g ground cumin
3g dried oregano
2g ground allspice
1g ground cloves

For the Shredded Beef

2,000-3,000g chuck roast, 5-6 pounds, can be in pieces
Salt and pepper
200g onion, 1 medium, sliced
120g red bell pepper, 1 medium, sliced
20g garlic, 4-5 cloves, diced
Beef stock
Water

For the Tangerine-Chipotle Froth

330g fresh tangerine juice
10-20g chipotle peppers, 2-3 peppers
1.5g thyme leaves, 7-10 sprigs
1g xanthan gum, 0.3%

To Assemble

Sautéed peppers and onions
Thyme leaves

Shredded Beef with Spicy Tangerine Froth Instructions

For the Spice Rub

Mix all of the ingredients together in a small bowl until thoroughly combined.

For the Shredded Beef

Salt and pepper the chuck roast then coat with the spice rub, being sure to rub it into the sides. Heat oil in a pressure cooker over medium-high heat. Sear the chuck roast until browned on all sides. This can be done in batches if there isn't enough room in the pressure cooker. Remove the meat from the pressure cooker.

Add oil to the pressure cooker along with the onion and red bell pepper. Cook until softened, about 5 minutes. Add the garlic and cook another 3 minutes. Add the meat back to the pressure cooker, settling it into the onion and pepper mixture. Add enough beef stock and water to begin to cover the beef, about 50mm to 75mm 2" to 3".

Seal the pressure cooker, bring to full pressure, and cook for 75 to 90 minutes. Remove it from the heat and let it depressurize naturally. Take the meat out of the pressure cooker and shred. Using an immersion blender blend the liquid and vegetables that are left in the pressure cooker. Return the meat to the pressure cooker until ready to serve.

For the Tangerine-Chipotle Froth

Combine the tangerine juice, chipotle peppers, and thyme in a pot. Bring to a simmer then remove from the heat and let cool for 30 minutes. Add to a blender, puree it, then strain the mixture. Blend the xanthan gum into the puree then pour it all into a whipping siphon. Seal and charge the whipping siphon.

To Assemble

First saute some peppers and onions. Add a spoonful of the beef to a bowl or plate. Garnish with the sauteed peppers and onions then add some of the tangerine-chipotle froth. Sprinkle some thyme leaves on top then serve.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Shredded Beef with Spicy Tangerine Froth Recipe

PT120M Ingredients: 10g thyme 10g paprika powder 10g ancho pepper powder 10g ground coriander 10g ground cumin 3g dried oregano 2g ground allspice 1g ground cloves 2 000-3 000g chuck roast 5-6 pounds can be in pieces Salt and pepper 200g onion 1 medium sliced 120g red bell pepper 1 medium sliced 20g garlic 4-5 cloves diced Beef stock Water 330g fresh tangerine juice 10-20g chipotle peppers 2-3 peppers 1.5g thyme leaves 7-10 sprigs 1g xanthan gum 0.3% To Assemble Sautéed peppers and onions Thyme leaves