Jump Start Your Sous Vide Cooking with our FREE Email Course!
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!
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.
Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
Mix all of the ingredients together in a small bowl until thoroughly combined.
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 2" to 3" (50mm to 75mm).
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.
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.
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.