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.

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

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.

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

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 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.

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.

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All tags for this article: Beef, Chuck Roast, Dish, Foam, Party Foods, Pressure Cooker, Roast, Whipping Siphon, Whipping Siphon Foams, Xanthan Gum, Xanthan Gum Foam

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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