It was cold and raining the past couple days so this was the perfect dinner. Here is how I made it! Birria Ramen Ingredients 3 lbs chuck roast, cut into roughly 5 pieces 2 tsp salt 1/2 tsp black pepper 1 tsp paprika 1 tsp garlic powder 1/2 tsp onion powder 2 tbs oil 5 plum tomatoes, halved 1 onion, quartered 5 garlic cloves 5 guajillo peppers 5 arbol chiles 2 ancho peppers 9 cups beef broth, divided 4 packages ramen noodles, cooked according to package directions Chopped onion, for topping Cilantro, for topping Lime, for topping Instructions Combine all the seasonings and season the chuck roast on all sides. Heat the oil in a pan over medium high heat. Sear the meat on all sides, then remove from the pan. Add the tomatoes, onion, and garlic to the same pan and sear for a couple of minutes. Add the dried peppers and 3 cups of the beef broth. Bring to a simmer over medium heat and cook for 2 minutes. Transfer everything to a blender and blend until smooth. Strain the mixture through a fine mesh strainer into an oven safe dish or pressure cooker. Add the meat to the liquid. For the oven: cover and braise at 300 for 3 hours. For the pressure cooker: cook on high pressure for 55 minutes. Once cooked, remove the meat and shred it. Strain the cooking liquid once more into a pan. Add the remaining 6 cups of beef broth and bring to a simmer, then remove from the heat. To assemble, add ramen noodles to each bowl and ladle the birria broth over top. Add the shredded beef and finish with chopped onion, cilantro, and lime.
7.65% ERengagement of this clip — below the author's average (9.64%)
top 40%outperforms 60% of the author's clips
91%of the author's average views
