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- ScottPuss20
- CheetahsMeow
What are you Eating/Drinking?
- Thread starter Super-Supra
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- 5,673
- Ohio
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- Kansas City, MO
- FlyingAGasoline
Ask and you shall receive! Behold, the ramen that takes six hours to make. Apologies to friends using the metric system. I'm not certain on unit conversions for the customary spoon sizes.
High-Test's KCK style Birria:
Ingredients: (not included in this list are salt and pepper for seasoning the meat and the oil for browning it)
4 pounds of beef chuck roast cut into 4-6" cubes (I use arm roast or rump roast sometimes when it's on sale)
2 large roma tomatoes
2 medium yellow or white onions, halved
10 guajillo peppers, stemmed and seeded
7 ancho chiles, stemmed and seeded
4-6 arbol chiles, stemmed
6 cloves garlic, peeled
2 sticks mexican cinnamon
1 tablespoon mexican oregano
1/2 tablespoon cumin
1/2 tablespoon ground clove
3 large bay leaves
1 tablespoon fresh ground black pepper
2 cups beef broth (or stock, or bone broth) *
1/4 cup white vinegar
* if you deglaze the dutch oven with beef broth after browning the meat, make an extra half cup. When I have it in the house, I tend to deglaze with tequila.
Tools you'll need: A good sized dutch oven with a lid, a stock pot, large mixing bowl, tongs, a blender, a good knife, cutting board, measuring cup, two forks, and a mesh strainer.
preheat your oven to 325 degrees fahrenheit
place the chiles, onions, tomatoes, cinnamon sticks, bay leaves, and garlic in a stock pot. Fill with water until the ingredients are just about submerged, or would be if they werent predisposed to floating. The guajillos like to float persistently. Don't worry too much about it. The point is to soften everything. Place this pot on medium-high heat. It will take a while to come to a boil. this is fine. this pot needs to boil for 10-15 minutes, and can sit and mellow out for more time if you need it
Put your dutch oven on medium high heat. Add a couple tablespoons of olive oil.
Season your meat with salt and pepper on all sides. Hopefully you've cut it into large chunks 4-6" on a side. The smaller chunks are a bit more of a pain to shred at the end.
Brown your meat, making sure to give each piece a bit of space so it browns right. Give it 3-4 minutes per side. This will have to be done in batches.
Give that pot of veggies and stuff a couple stirs. The guajillos really like to surf on the top. Sink them a couple times, or try to. Tell them you're the German coast guard and ask them what they are sinking about.
Put your browned meat in a mixing bowl once each batch is done.
After 15 minutes of boiling your veggies, turn the heat off for that pot.
using your tongs, pull the large ingredients from the pot and place into your blender along with the cumin, mexican oregano, black pepper, and ground cloves.
I like to reserve at least 1 cup of the liquid as well. Now that your liquid is reserved and the big stuff is in the blender, drain the rest of that pot into a mesh strainer. place the contents of the strainer into your blender if they will fit. POINT OF ORDER: yes, the cinnamon stick and bay leaves too.
If the stuff in the strainer won't fit, add a half cup of the reserved liquid and purée what does fit. Then add the contents of the strainer and purée until smooth.
Once you have finished browning the meat, deglaze the crispies out of the bottom of the dutch oven with 1/2 cup of either beef broth, beer, or tequila, using a plastic or wooden spatula to scrape off the stubborn spots. If using tequila, igniting is not mandatory but is encouraged.
Pour half of the beef broth into the dutch oven. Return the meat to the dutch oven. For the love of all that is good in life, do not waste the accumulated juices.
empty the blender into the dutch oven. odds are there's a bunch of that goodness still in the blender. add the other half of the beef broth and half a cup of the reserved liquid to it and spin it again. Then dump that goodness into the dutch oven.
bring it to a simmer, cover, and place in the oven for 3 1/2 hours.
once the timer ends, remove it from the oven, turn off the oven, and using tongs, put the beef chunks on a cutting board. Give it a few minutes to cool off. The next step is to shred the meat. Please don't burn yourself while doing it. I use two forks to shred.
I like to store the meat and consommé separately. It gives me a better idea of how much of each is left and what all I can do with it. The consommé is honestly the star of the show. I usually eat half of it over a week then freeze the rest so future me can decide that current me is a decent fellow.
Congrats. Now you have birria.
But what about turning it into ramen?
You'll need:
a small pot
a big bowl
the birria we just made
2 cups beef broth
ramen (those authentic frozen noodles from any asian market are a beautiful thing. those are preferred, but use what you want. don't let garbage noodles let your hard work down)
limes
chopped cilantro
green onions
finely minced onions
whatever other toppings you like
First things first. That consommé is very rich and odds are you'll want it to last a while. I do a ratio between 2 tablespoons and 1/4 cup of consommé per 2 cups beef broth.
put your desired amount of meat and desired amount of minced onions into your pot.
put 2-3 tablespoons of the consommé and 2 cups of beef broth into the pot.
bring to a boil.
let the pot boil for a minute or two before adding the noodles.
add the noodles.
cook for the time the noodle package recommends.
pour into a bowl
add other desired toppings.
enjoy.
Don't be a hipster and burn your mouth because you ate your food before it was cool.
I've needed to write this whole process out for a while. Thank you for asking for it.
I adapted it from here: https://www.isabeleats.com/authentic-birria/
- 5,673
- Ohio
Impressive.
