Mexican Birria & Japanese Ramen in One Dish

Ingredients

• 2 lb Beef Shank (cut into 2‑inch pieces, frozen until ready to use)
• 1 large Onion (peeled and thinly sliced)
• 4 cloves Garlic (minced)
• 1 oz Red Chili Peppers (stemmed, roughly chopped (adjust for heat))
• 1 piece Cinnamon Stick (whole, for simmering)
• 1 tsp Fresh Ginger (grated)
• 2 tbsp Apple Cider Vinegar (helps balance heat)
• 1 tsp Dry Oregano (crushed between fingers before adding)
• 2 tbsp Olive Oil (extra‑virgin, for finishing)
• 1 tbsp Sugar (optional, to tone down spiciness)
• 2 pinches Salt (to taste)
• 8 cup Water (for broth base)
• 2 packs Ramen Noodles (any fresh or instant ramen, discard seasoning packet)
• 4 oz Shrimp (peeled, deveined, added at assembly)
• 1 sheet Nori Seaweed (cut into thin strips for garnish)
• 1 wedge Lime (for squeezing over finished bowl)

Instructions

1. Prep Aromatics

   Thinly slice the onion, mince the garlic, roughly chop the chilies, and grate the ginger. Set aside in separate bowls.

   Time: PT10M

2. Simmer Base

   In a large stock pot, combine 8 cups water, sliced onion, garlic, chilies, the cinnamon stick, and apple cider vinegar. Bring to a gentle simmer over medium heat.

   Time: PT5M

   Temperature: Medium heat

3. Blend Aromatic Sauce

   Remove the cinnamon stick. Transfer about 1 cup of the simmered liquid with the softened aromatics into a blender. Blend until smooth, adding just enough liquid to keep the mixture thick but pourable.

   Time: PT5M

4. Season the Sauce

   Return the blended sauce to the pot. Stir in the grated ginger, crushed oregano, salt, and optional sugar. Taste and adjust seasoning.

   Time: PT3M

5. Add Beef Shank

   Pat the beef shank pieces dry. Add them to the pot, then drizzle the olive oil over the top. Ensure the liquid level is about 1½ inches above the meat.

   Time: PT5M

6. Low‑and‑Slow Simmer

   Reduce heat to low so the broth barely simmers. Cover and let cook for 4 hours, or until the meat is fork‑tender and easily shreds.

   Time: PT4H

   Temperature: Low simmer

7. Shred Meat & Strain Broth

   Using tongs, remove the beef shank pieces and shred them with two forks. Strain the broth through a fine mesh sieve into a clean pot, discarding solids.

   Time: PT10M

8. Cook Ramen Noodles

   Bring the strained broth back to a gentle boil. Add the ramen noodles and cook according to package directions, usually 3–4 minutes, until al dente.

   Time: PT5M

   Temperature: Boil

9. Assemble Bowls

   Divide noodles among four bowls. Top each with shredded beef, a few shrimp pieces, strips of nori, a spoonful of minced onion, and a pinch of oregano. Drizzle a little olive oil and squeeze lime over the top.

   Time: PT5M

10. Enjoy

    Sit down, enjoy the complex layers of heat, umami, and aromatic depth, and appreciate the cultural mash‑up that makes this ramen unique.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Fiber

3 g