1kg (2 lb 3 oz) beef rib or shank, bone in
1 tbsp sea salt
1 tsp cracked black pepper
1-2 tbsp vegetable oil
1 brown onion, diced
2 cinnamon sticks
5 whole cloves
6 cups beef stock
2 packets instant ramen noodles
Marinade:
1 x 200g (7 oz) can chipotle peppers in adobo sauce
1 x 400g (14 oz) can crushed tomatoes
¼ cup rice vinegar*
6 cloves garlic, chopped
1 tbsp fresh oregano leaves (or 1 tsp dried oregano)
1 tsp smoked paprika
1 tsp ground cumin
To serve:
1 cup shredded green cabbage
2 soft boiled eggs, halved
1 green jalapeño pepper, sliced
1 lime, quartered
fresh coriander (cilantro) leaves, to garnish
Outstanding recipe!
I am starting our third batch of this amazing Birria Ramen. The recipe is easy to follow and has stunned everyone that has tried it. Can’t wait for our California relatives to try it this week.
Admittedly, I love all of Marion’s (and Mama Noi’s) recipes, so…
Amazing
This was soooooo good !! A must make !!
Delicious recipe
This recipe is sooo delicious! I’ve made it twice now and it is so easy to make. I let my meat marinate for 1.5-2 days for extra flavour. It is my go-to recipe.