Birria Beef Ramen

• Beef Chuck(900 g)
• Ramen Noodles(320 g)
• Eggs(4)
• Onion(1)
• Garlic(6 cloves)
• Tomato paste(2 tbsp)
• Beef Broth(1.2 L)
• Water(600 ml)
• Bay leaf(2)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Cinnamon(½ tsp)
• Chili flakes(1 tsp)
• Apple Cider Vinegar(2 tbsp)
• Soy sauce(1 tbsp)
• Rapeseed Oil(1½ tbsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Coriander(15 g)
• Lime(2)
• Red Onion(1)

Method

1. 1

   Pat the {Beef Chuck} dry and cut it into large irregular chunks. Finely chop the {Onion}, mince the {Garlic}, chop the {Fresh cilantro}, finely dice the {Red Onion}, and cut the {Lime} into wedges.

   ~18 min

2. 2

   Heat the {Vegetable oil} in a large heavy pot over medium-high heat. Season the {Beef Chuck} with {Salt} and {Black pepper}, then brown well on all sides. Add the {Onion} and cook until softened, then stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, {Cinnamon}, and {Chili flakes} for 1 minute.

   ~12 min

3. 3

   Pour in the {Beef Stock} and {Water}, then stir in the {Apple Cider Vinegar}, {Soy sauce}, and {Bay Leaves}. Bring to a boil, reduce to a gentle simmer, cover partially, and cook until the beef is very tender.

   ~55 min

4. 4

   Meanwhile, bring a saucepan of water to a boil. Lower in the {Eggs} and boil for 7 minutes for jammy centers, then cool under cold water and peel.

   ~10 min

5. 5

   Remove the {Bay Leaves}. Shred the beef directly in the pot with two forks so it folds back into the broth. Add the {Ramen Noodles} and simmer until just tender and the broth looks rich and slightly thickened around the noodles.

   ~8 min

6. 6

   Ladle into bowls and top with the peeled {Eggs}, {Red Onion}, {Fresh cilantro}, and {Lime} wedges for squeezing over just before eating.

   ~8 min