Birria Ramen

Ingredients

• 2.5 lb Chuck Roast (well‑marbled, cut into 2‑inch cubes)
• 2 tsp Kosher Salt (for heavy seasoning)
• 2 tbsp All-Purpose Seasoning (store‑bought all‑purpose blend (e.g., Lawry's))
• 4 Dried Chili Peppers (any mild to medium dried chilies, rehydrated)
• 1 cup Water (for rehydrating peppers)
• 1 can (28 oz) Crushed Tomatoes (no added salt)
• 1 tbsp Brown Sugar (balances the spice)
• 1 large Yellow Onion (diced)
• 2 tbsp Soy Sauce (adds umami to broth)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (freshly grated)
• 1 tsp Sesame Oil (finishing oil)
• 1 Beef Ramen Seasoning Packet (store‑bought ramen beef flavor packet (optional))
• 2 packages (3 oz each) Ramen Noodles (fresh or instant, discard seasoning packet)
• 2 stalks Green Onions (thinly sliced for garnish)
• 2 Soft‑Boiled Egg (halved, optional garnish)
• 1 tsp Sesame Seeds (toasted, optional garnish)

Instructions

1. Cube and Season the Beef

   Trim any excess fat from the chuck roast, then cut into roughly 2‑inch cubes. Place the cubes in a bowl, sprinkle with 2 tsp kosher salt and 2 tbsp all‑purpose seasoning, and toss to coat evenly.

   Time: PT10M

2. Sear the Beef

   Heat 2 tbsp oil in a large pot or Dutch oven over medium‑high heat. Working in batches, add the seasoned beef cubes and sear until browned on all sides, about 3‑4 minutes per batch. Transfer seared beef to a plate.

   Time: PT10M

3. Rehydrate Dried Chili Peppers

   Place the dried chilies in a heat‑proof bowl, cover with 1 cup hot water, and let soak for 5 minutes until softened. Drain, reserving the soaking liquid.

   Time: PT5M

4. Blend Peppers, Tomatoes, and Sugar

   Add the rehydrated chilies, ½ cup of the soaking liquid, the 28‑oz can of crushed tomatoes, and 1 tbsp brown sugar to the blender. Blend until smooth.

   Time: PT5M

5. Sauté Onion

   In the same pot used for searing, add a little more oil if needed and sauté the diced onion over medium heat until translucent, about 5 minutes.

   Time: PT5M

6. Combine Beef and Broth

   Return the seared beef to the pot. Pour in the blended pepper‑tomato mixture, then add 2 tbsp soy sauce, minced garlic, grated ginger, 1 tsp sesame oil, and the optional beef ramen seasoning packet. Stir to combine.

   Time: PT5M

7. Pressure Cook the Broth

   Seal the pot with a pressure‑cooker lid (or transfer to a pressure cooker). Cook on high pressure for 1 hour. If using a Dutch oven, simmer on low for 3½ hours instead.

   Time: PT1H

8. Finish the Broth

   After pressure releases, open the pot, skim excess fat if desired, and give the broth a final taste. Adjust seasoning with additional soy sauce or a pinch of sugar if needed.

   Time: PT5M

9. Cook Ramen Noodles

   Bring the broth back to a gentle boil. Add the ramen noodles and cook according to package directions, usually 3‑4 minutes, until just tender.

   Time: PT5M

   Temperature: 212°F

10. Assemble and Garnish

    Divide noodles, broth, and beef among 4 serving bowls. Top each with sliced green onions, a halved soft‑boiled egg, and toasted sesame seeds if desired.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

5 g