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Flavorful Birria Ramen Recipe with Slow-Cooked Beef Consommé and Soft Egg

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A comforting bowl combining slow-cooked beef consommé infused with smoky chiles and spices, tender shredded beef, ramen noodles, and a perfectly soft-boiled egg for a rich, flavorful meal.

Ingredients

Scale
  • 2 to 3 pounds beef chuck roast, well-marbled for tenderness
  • 3 to 4 dried guajillo chiles, seeds removed and toasted
  • 2 dried ancho chiles
  • 5 to 6 garlic cloves, peeled and smashed
  • 1 large white onion, quartered
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon kosher salt (adjust to taste)
  • 10 cups water or beef broth
  • 4 servings fresh or dried ramen noodles
  • 4 soft-boiled eggs
  • Handful fresh cilantro leaves (for garnish)
  • ¼ cup thinly sliced white onion
  • 2 fresh lime wedges
  • 2 stalks chopped green onions
  • Optional: diced radishes or sliced jalapeños for extra crunch or heat

Instructions

  1. Toast guajillo and ancho chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant but not burnt. Soak them in hot water for 20 minutes to soften.
  2. In a large heavy-bottomed pot or Dutch oven, add beef chuck roast, quartered onion, smashed garlic, bay leaves, cumin, oregano, peppercorns, and soaked chiles with some soaking liquid (strained to remove grit). Pour in about 10 cups of water or beef broth.
  3. Bring to a gentle simmer over medium heat, then reduce to low, cover partially, and cook for 3 to 4 hours. Skim any foam or fat that rises to keep broth clear. Beef should be fork-tender.
  4. Remove beef and set aside to cool slightly. Strain broth through a fine mesh sieve or cheesecloth into another pot or bowl, pressing gently on solids to extract flavor without clouding broth.
  5. Shred beef finely, discarding large pieces of fat or connective tissue. Return shredded beef to consommé to keep warm.
  6. Cook ramen noodles in boiling water according to package instructions (usually 3-4 minutes for fresh noodles). Drain and rinse briefly under warm water to stop cooking.
  7. Soft-boil eggs by boiling water in a small pot, adding eggs carefully, and cooking for exactly 6 minutes. Remove and plunge into ice water for 5 minutes. Peel gently.
  8. Divide noodles into warmed bowls. Ladle hot consommé with shredded beef over noodles. Halve soft eggs and place on top. Garnish with cilantro, sliced onion, green onions, lime wedges, and optional radishes or jalapeños.

Notes

Toast dried chiles carefully to avoid bitterness. Skim fat and impurities during simmering for a clear broth. Use ice water bath to stop egg cooking and ease peeling. Adjust salt and acidity with lime juice after straining consommé. Fresh ramen noodles preferred for texture but dried works. For gluten-free, substitute noodles with rice or shirataki noodles.

Nutrition

Keywords: birria ramen, beef consommé, slow-cooked beef, soft-boiled egg, ramen noodles, Mexican fusion, comfort food, spicy broth

Find it online: https://twinkletaste.com/flavorful-birria-ramen-recipe-with-slow-cooked-beef-consomm-e-and-soft-egg/