Birria Ramen (Birriamen)
User Reviews
5
Birria Ramen (Birriamen)
Description
Birria Ramen features a hearty birria de res made from seared chuck roast and short ribs cooked with aromatic spices including black peppercorns, cumin, coriander, cloves, chipotle peppers, Mexican oregano, onion, garlic, tomato, apple cider vinegar, and beef broth. The meat is browned and simmered until tender, producing a flavorful broth and succulent beef. For the ramen broth, white miso paste and dried dashi powder are combined with water to create a savory base that complements the birria flavors.
The dish is assembled by cooking ramen noodles separately, then combining them with birria broth and beef. An aroma oil made from beef tallow, fresh ginger, green onion, garlic, and toasted sesame oil is added on top for richness and scent. Suggested toppings such as diced avocado, lime wedges, cilantro, sliced green onions, fresh chilies, furikake seasoning, and sesame seeds contribute fresh, spicy, and nutty elements that balance the richness and spice of the soup.
This birria ramen can be made with fresh birria or adapted to use leftovers. Leftover broth and meat should be stored separately and reheated gently to prevent noodles from becoming soggy or mushy. Noodles are best cooked fresh while the broth is warming. The recipe offers a fusion of Mexican birria slow-cooked depth with Japanese ramen noodle comfort, delivering a complex and satisfying bowl.
Ingredients
Birria de Res
- 2 tablespoon vegetable oil
- 4 lbs chuck roast boneless
- 2 lbs short ribs English cut, bone-in
- 1 white onion peeled and quartered, large
- 1 garlic peeled, head
- 2 dried guajillo peppers deseeded and stems removed
- 2 ancho chile peppers deseeded and stems removed, dried
- 1 tablespoon black peppercorns whole
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 4 clove whole
- 2 chipotle peppers in adobo
- 1 tablespoon Mexican oregano fresh or dried
- 1 tomatoes 28 oz can
- 2 tablespoon apple cider vinegar
- 10 cups beef broth or beef stock
- 3 bay leaf
- 1 cinnamon stick
Birria Ramen Broth
- 6 ramen noodles servings
- 1/4 cup White miso paste
- 2 tbsp dried dashi
- 2 cups water
Aroma Oil
- 1/4 cup beef tallow
- 1 inch ginger peeled and sliced, knob
- 1 green onion sliced
- 3 garlic smashed, cloves
- 2 tbsp sesame oil toasted
Suggested Toppings
- avocado diced
- lime wedges
- lime juice
- cilantro chopped
- green onion sliced
- chili peppers fresh, sliced
- Furikake Seasoning
- sesame seeds
Instructions
- Making the Birria de Res
- Bring the meat to room temperature for about 30 minutes and then sprinkle liberally on all sides with kosher salt.
- In a large Dutch oven over medium high heat, add your vegetable oil. When the oil is shimmering hot, carefully place the chuck roast and short ribs in. Don't crowd the pan, do it in batches if needed, and sear on all sides until browned. Repeat with all the pieces of chuck roast and the short ribs until every piece of meat is well browned. Set meat aside on a plate or in a large bowl for later.
- in a large pan or skillet, dry toast the whole spice: the cumin seeds, coriander seeds, cloves, black peppercorns, and cinnamon stick over medium heat. Place all the spices in an even layer across the pan, then give the pan a nice, gentle shake to ensure the spices get evenly toasted. They're done once they smell super fragrant, about 3 minutes. Set the spices aside.
- In a large pan (you can use the pan from toasting the spices), add the dried guajillo and ancho chiles, the large white onion quarters, garlic cloves, all the spices except the bay leaves and cinnamon stick, and pour enough cold water in to cover everything. Place over medium heat and simmer gently for about 15 minutes.
- Pour the chilies, onion, garlic, and spices through a mesh strainer and discard the liquid, then transfer all the solids and toasted spices, chipotle peppers, oregano, pureed tomatoes, apple cider vinegar, and a cup of the beef broth to a high powered blender. Blend until smooth.
- Add the seared meat, the blended chili sauce, the bay leaves and cinnamon stick, and 9 cups of beef broth to the dutch oven and stir well. Let simmer over medium-low heat, covered, for 3 to 4 hours or until the meat is fork-tender, stirring to ensure the bottom doesn't burn every hour or so.
- Remove the meat from the consome and shred the beef.
- Making the Ramen Broth
- Mix together the powdered dashi and water to make a dashi, then blend together the dashi, miso paste, and birria consomé until well blended.
- Pour the broth into a pot with the shredded beef and keep warm over medium low heat until ready to serve.
- While this is happening, boil the ramen noodles as according to package directions.
- Make the Aroma Oil
- In a frying pan over medium high heat, melt down the beef tallow (or add in the canola oil).
- Add the garlic, ginger slices, and green onions, and fry until the garlic turns golden brown, about 3-5 minutes. Do not let the garlic burn.
- Turn the heat off and add the sesame oil. Give a stir and pour into a heat-safe container.
- Build the Ramen Bowl
- Pour in a spoonful of the aroma oil into your serving bowl, then pour in the ramen broth.
- Add the noodles, top with the shredded beef and choice of toppings.
- Serve hot!
Notes
- This recipe suits both fresh and leftover birria; using leftovers reduces preparation time to 10-15 minutes.
- Store broth and meat separately in airtight containers in the refrigerator for up to 4 days for best quality.
- Cook noodles separately to avoid sogginess, as they do not store well in broth and absorb too much liquid.
- Reheat broth and meat gently on medium-low heat and boil noodles fresh before assembling the ramen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large servings
Amount Per Serving
Calories 1452 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1452kcal | 73% |
| Carbohydrates | 58g | 19% |
| Protein | 101g | 202% |
| Fat | 92g | 142% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 52g | 306% |
| Trans Fat | 4g | 200% |
| Cholesterol | 310mg | 103% |
| Sodium | 3005mg | 125% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
