Birra Ramen Bowl Recipe

Prepare chiles

Remove stems and seeds from guajillo, ancho, and árbol chiles. Heat a dry skillet over medium-high heat and toast chiles for 10–20 seconds per side until fragrant (do not burn). Transfer chiles to a bowl and cover with hot water. Soak 15–20 minutes until softened, then drain, reserving a little soaking liquid.

Make chile purée

In a blender add soaked chiles, tomato, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin and 1/2 cup of beef broth (or reserved soaking liquid). Blend to a smooth purée, adding a splash of water if needed. Taste and add a pinch of salt if desired.

Brown the beef

Season beef chunks with 1 tsp salt and 1/2 tsp pepper. Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Brown beef on all sides, working in batches to avoid crowding, 3–4 minutes per side. Remove beef and set aside.

Build the braise

In the same pot, add the chile purée and cook 2–3 minutes, stirring, to reduce raw flavor. Add remaining beef broth, 2 cups water, bay leaves, and the browned beef. Bring to a simmer, scrape up browned bits, then reduce heat to low, cover, and simmer gently 2.5–3 hours until beef is very tender and shreddable. Alternatively, braise in a 300°F (150°C) oven 2.5–3 hours or pressure cook: 45–60 minutes high pressure, natural release.

Shred beef and finish broth

Remove beef to a cutting board and shred with forks. Skim off excess fat from the surface of the broth if desired. Taste broth and season with remaining salt as needed. If you prefer a slightly thicker, glossy broth, whisk cornstarch with cold water to form a slurry and stir into simmering broth 1 tsp at a time until desired thickness.

Cook eggs

Bring a small pot of water to a gentle boil. Carefully add eggs and boil for 7 minutes for a firm white and jammy yolk, or 9 minutes for fully firm yolk. Immediately transfer eggs to an ice bath for 5 minutes, peel, and halve.

Cook ramen

Bring the birria broth to a rolling simmer. In a separate pot, or directly in the simmering broth (if you want the noodles to pick up flavor), cook ramen noodles according to package instructions until al dente (usually 3–4 minutes). If cooked separately, drain and divide between bowls. If cooking in the broth, use tongs to portion noodles out when done to avoid overcooking. Toss cooked noodles with 1 tsp sesame oil to prevent sticking.

Divide shredded birria beef evenly among 2 serving bowls, placing it atop the prepared noodles (or into empty bowls if noodles are cooked in broth).

Ladle hot birria broth over noodles and beef until the bowl is nearly full, leaving room for toppings.

Place one halved egg in each bowl.

Serve toppings (shredded cabbage, sliced jalapeños, diced onion, sliced radish, avocado slices, cilantro) and lime wedge on a separate platter so diners can add to taste.

Optional: spoon a few tablespoons of hot broth into a small ramekin for dipping birria quesataco-style, if desired.