Fiery Birria Beef Ramen by Letsmunch

Ingredients

• 2-3 lbs Beef chuck roast, cut into large 2-inch chunks
• 1 tbsp Olive oil or vegetable oil
• 1 tsp Salt, plus more to taste
• 1/2 tsp Black pepper, freshly ground
• 4-6 Dried guajillo chilies, stems and seeds removed
• 2-3 Dried ancho chilies, stems and seeds removed
• 2-3 Dried chipotle chilies, stems and seeds removed
• 1 Medium yellow onion, roughly chopped
• 4-6 cloves Garlic, peeled
• 1 (14.5 oz) can Diced tomatoes, undrained
• 4 cups Beef broth
• 1/4 cup Apple cider vinegar
• 1 tbsp Cumin, ground
• 1 tsp Mexican oregano
• 1/2 tsp Smoked paprika
• 1/4 tsp Ground cloves
• 2-3 Bay leaves
• 1 tbsp Soy sauce
• 1 tbsp Brown sugar (optional, for balance)
• 4-6 servings Ramen noodles (fresh or dried)
• 1/2 cup Fresh cilantro, chopped, for garnish
• 1/2 cup White onion, finely diced, for garnish
• 2-3 Limes, cut into wedges, for serving
• 1-2 Jalapeños or serrano peppers, thinly sliced, for garnish (optional)
• 2-3 Hard-boiled or soft-boiled eggs, halved, for serving (optional)

Instructions

1. Pat the beef chuck roast dry with paper towels. Season generously all over with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the beef in batches on all sides until deeply browned and caramelized, about 3-4 minutes per side. Remove the seared beef and set aside.
3. While the beef sears, prepare the dried chilies by removing stems and seeds. In a separate dry pan over medium heat, toast the chilies for 2-3 minutes, flipping occasionally, until fragrant but not burnt. This deepens their flavor.
4. Place the toasted chilies in a heatproof bowl and cover them with boiling water. Let them rehydrate for 20-30 minutes until softened.
5. In the same Dutch oven, add the chopped yellow onion and cook for 5-7 minutes until softened and translucent. Add the peeled garlic cloves and cook for another 1-2 minutes until fragrant.
6. Drain the rehydrated chilies and transfer them to a blender. Add the cooked onion and garlic, diced tomatoes (undrained), beef broth, apple cider vinegar, ground cumin, Mexican oregano, smoked paprika, ground cloves, soy sauce, and optional brown sugar. Blend until completely smooth, scraping down the sides as needed to ensure no chunks remain.
7. Pour the chile mixture from the blender back into the Dutch oven. Bring it to a simmer, then return the seared beef chunks to the pot. Add the bay leaves. Ensure the beef is mostly submerged in the liquid. If not, add a little more beef broth or water.
8. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 3 to 4 hours, or until the beef is fork-tender and easily shreds. Alternatively, you can braise in a preheated oven at 300°F (150°C) for the same duration.
9. Once the beef is tender, carefully remove it from the pot and shred it into bite-sized pieces using two forks. Discard the bay leaves.
10. Taste the braising liquid (birria broth) and adjust seasoning with additional salt and pepper if needed. Skim off any excess fat from the surface if desired. This rich broth is the heart of your ramen.
11. Cook the ramen noodles according to package instructions. For most dried ramen, this means boiling in water for 3-5 minutes until al dente. Drain well.
12. To serve, place a portion of cooked ramen noodles in a large bowl. Ladle a generous amount of the birria broth over the noodles, then top with the shredded birria beef. Garnish with chopped fresh cilantro, finely diced white onion, and a squeeze of fresh lime juice. Add sliced jalapeños or serrano peppers and halved hard-boiled eggs if desired. Serve immediately and enjoy the flavor explosion!
13. For extra richness, a small amount of the rendered fat (consommé) can be served on the side for dipping the beef or stirring into the broth.