Description
A rich and savory fusion dish featuring slow-cooked beef in a spiced chili broth served over comforting ramen noodles.
Ingredients
3 lbs beef chuck roast, cut into large chunks
5 dried guajillo chilies, stemmed and deseeded
3 dried ancho chilies, stemmed and deseeded
1 medium white onion, halved
6 cloves garlic, peeled
1 tablespoon apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon ground cloves
6 cups beef bone broth
4 packs high-quality ramen noodles
Fresh cilantro, lime wedges, and diced onion for garnish
Instructions
Step 1: Season the beef chunks heavily with salt and sear in a large Dutch oven until browned on all sides.
Step 2: Rehydrate the dried chilies in boiling water for 15 minutes, then blend with garlic, half an onion, vinegar, and spices until smooth.
Step 3: Pour the chili mixture over the beef, add the beef broth, and bring to a boil before reducing to a low simmer.
Step 4: Cover and cook for 3.5 to 4 hours until the beef is tender enough to shred with a fork.
Step 5: Shred the beef and return it to the broth, adjusting salt to taste.
Step 6: Cook ramen noodles according to package directions, then assemble bowls with noodles, broth, and plenty of meat.
Step 7: Garnish with cilantro, onions, and lime before serving immediately.
Notes
Ensure you sear the beef thoroughly to lock in juices and create a richer base for the consomé.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 625 kcal
- Sugar: 5g
- Sodium: 1150mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
