Birria Ramen
Nothing says fusion like birria ramen - tender, flavorful beef cooked in a robust, fiery blend of chiles and served over freshly cooked ramen.
PREP TIME: overnight COOK TIME: 4 HRS TOTAL TIME: overnight + 4 HRS
Ingredients
- 2 pounds beef rib, bone in
- Salt
- Pepper
- 1 tablespoon oil
- 1 medium onion, diced
- 2 cinnamon sticks
- 5 whole cloves
- 6 cups beef stock
- 4 servings ramen
- 2 eggs, boiled and halved
- Cilantro, to garnish
- Shallot, sliced, to garnish
- Lime wedge
For the marinade
- 7 ounces chipotle peppers in adobo sauce
- 14 ounces crushed tomatoes
- 1/4 cup rice vinegar
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Instructions
In a deep container, season beef with salt and pepper. Set aside.
In a small blender, combine marinade ingredients and blend until smooth. Pour over beef and coat well. Marinate in the fridge overnight.
In a medium stock pot, heat the oil. Add onion, cinnamon sticks, and cloves. Sauté until onions turn soft, about 2 minutes.
Add the beef to the pot, scraping off any excess marinade. Sear both sides until browned, flipping every 5 minutes.
Add the remaining marinade and beef stock. Bring to a boil.
Once boiling, reduce heat and simmer for 4 hours, or until the beef falls off the bones. Carefully remove the beef and shred. Discard the bones.
Strain the broth through a sieve. Discard the remnants from the sieve.
Cook noodles according to package directions. Divide noodles and broth into four bowls. Top each bowl with half an egg, shallots, and cilantro. Add a squeeze of lime into the broth. Enjoy!
