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Birria Ramen with Tender Beef Recipe

★★★★★

4.5 from 139 reviews
  • Author: Matteo
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x

Description

Birria Ramen with Tender Beef is a delicious fusion recipe combining rich, slow-simmered Mexican beef birria broth with classic Japanese ramen noodles. The tender beef chuck roast and shank cook low and slow in a smoky, spicy chile-infused broth, creating a deep, flavorful base that perfectly complements the chewy ramen noodles. Garnished with fresh cilantro, radishes, avocado, cheese, and lime, this comforting dish offers a unique twist on traditional ramen that meat lovers will adore.

Ingredients

Scale

Beef and Broth

  • 2 lbs beef chuck roast, cut into large chunks
  • 1 lb beef shank
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 2 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 4 cups beef broth
  • 2 cups water
  • Salt and pepper, to taste

Ramen and Garnishes

  • 8 oz ramen noodles
  • 2 cups chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1 cup diced onion (for garnish)
  • 1 cup sliced radishes (for garnish)
  • 1 cup shredded cheese (Mexican blend or queso fresco)
  • 1 avocado, sliced (for garnish)

Instructions

  1. Prepare the beef: In a large pot, add the beef chuck roast and beef shank. Season generously with salt and pepper to enhance the meat’s flavor as it cooks.
  2. Add aromatics: Add the quartered onion and minced garlic to the pot with the beef to infuse the broth with savory depth.
  3. Toast chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until they become fragrant, which intensifies their smoky flavor.
  4. Make chile sauce: Transfer the toasted chiles to a blender. Add the chipotle pepper in adobo, cumin, oregano, smoked paprika, and 1 cup of beef broth. Blend the ingredients until smooth, creating a rich chile sauce.
  5. Combine and simmer: Pour the blended chile mixture over the beef in the pot. Add the remaining beef broth and water, stirring to combine all ingredients well.
  6. Cook the beef: Bring the pot to a boil over medium-high heat, then reduce to low. Cover and simmer for 2-3 hours, allowing the beef to become fork-tender. Stir occasionally and add more water if necessary to maintain the liquid level.
  7. Cook ramen noodles: In a separate pot, bring water to a boil. Add ramen noodles and cook according to package instructions, typically 3-4 minutes, until just tender.
  8. Prepare noodles: Drain the noodles and rinse under cold water to stop further cooking. Set aside.
  9. Shred beef: Remove the beef from the pot and let cool slightly. Shred the meat using two forks, discarding any large pieces of fat for a lean finishing touch.
  10. Strain broth: Strain the broth through a fine-mesh sieve into a large bowl or pot to remove solids and achieve a clear, flavorful liquid.
  11. Reheat broth: Return the strained broth to the pot and bring back to a simmer. Taste and adjust seasoning with salt and pepper as needed for balance.
  12. Assemble bowls: In serving bowls, place a portion of cooked ramen noodles at the base.
  13. Add beef and broth: Top the noodles with the shredded beef, then ladle the hot birria broth generously over the top.
  14. Garnish: Add chopped cilantro, diced onion, sliced radishes, shredded cheese, and avocado slices on top for texture, freshness, and vibrant flavor.
  15. Serve with lime: Provide lime wedges on the side for diners to squeeze fresh juice over their bowls, adding brightness and acidity.

Notes

  • You can adjust the number of dried chiles to control spice level according to preference.
  • For a richer broth, consider adding some beef marrow bones along with the meat.
  • Leftover broth makes an excellent base for sauces or soups.
  • Cheese garnish is optional and can be omitted for a dairy-free version.
  • If you prefer spicier ramen, add more chipotle pepper or include some chili flakes in the garnish.
  • Make sure to remove seeds from dried chiles to avoid excessive bitterness.
  • Rinsing noodles after cooking prevents them from overcooking and becoming mushy.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-Japanese Fusion

Keywords: birria ramen, beef ramen, fusion recipe, Mexican birria, ramen noodles, slow simmered beef, spicy beef broth

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Find it online: https://todayplates.com/birria-ramen-with-tender-beef-recipe/