Ramen noodles served in rich chile-braised birria consomé with tender shredded beef, onion, cilantro and lime. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 3 hours 30 minutes.
Prep 30 min Cook 180 min Serves 4 Hard
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧅Onion1
🍅Tomato2
🧄Garlic6 cloves
🥩Beef1 kg chuck (or goat), in large pieces
🌶️Dried Guajillo Chilies6, seeded
🍗Beef Broth4 cups
🌾Ramen Noodles4 portions
🌶️Cinnamon Stick1
Optional extras
🌿Fresh Cilantro1/2 cup, chopped
🍋Lime2, in wedges
Instructions
1
Toast and soak the guajillo chilies, then blend with tomato, half the onion, garlic and a cup of broth.
2
Brown the beef in a heavy pot, add the chile sauce, cinnamon and remaining broth, and simmer covered 2½–3 hours until the meat shreds easily.
3
Shred the meat and skim the red fat from the consomé.
4
Cook the ramen noodles and divide between bowls.
5
Ladle over hot consomé, top with shredded beef, onion, cilantro and lime.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Make the chile-braised meat a day ahead; the flavour deepens and the fat is easy to skim.
