Birria Ramen

Birria Ramen

Brings together the much-loved, slow cooked Mexican beef stew with traditional Japanese Ramen.

  • 30 mins
  • Medium
  • Mains
  • 1-2 Servings

Ingredients

  • 500g beef or goat, cut into chunks
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 dried guajillo chilli, deseeded and soaked
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp tomato paste
  • 1L beef stock
  • 1 tbsp Yutaka Rice Vinegar
  • 200g eggs noodles
  • 2 boiled eggs, halved
  • 50g white cabbage, finely shredded
  • Lime wedges
  • Spring onion, chopped

Directions

  1. Heat the oil in a large pot over medium heat. Brown the meat, then set aside.
  2. In the same pot, cook the onion and garlic until softened. Blend the soaked chilies with 100ml of the soaking liquid into a paste and add to the pot along with cumin, paprika, and tomato paste. Cook for 2 minutes.
  3. Return the meat to the pot, pour in beef stock and vinegar, and season with salt and pepper. Simmer for 2 hours until the meat is tender. Remove and shred the meat, then return to the broth.
  4. Cook the ramen noodles according to packet instructions. Divide the noodles between bowls, ladle over the birria broth, and top with shredded meat.
  5. Garnish with white cabbage, boiled egg halves, lilme wedges, and spring onion.

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