Birria Ramen with Melted Cheese and Jammy Egg Step-by-step instructions

Before you start

Before starting, make sure you have all the ingredients ready: the beef chuck cut into chunks, chiles stemmed and seeded, and the vegetables prepped. Have a large pot or Dutch oven, a blender, and a fine-mesh strainer on hand.

Set up an ice bath for the eggs. The consommé takes about 2 hours, so plan accordingly. If you want to save time, you can make the consommé a day ahead and refrigerate it – just reheat before serving.

Instructions

Build the Consommé

1. 1Make the Birria Consommé
   In a large pot or Dutch oven over medium-high heat, sear the beef chuck chunks until browned on all sides, about 3-4 minutes per side. Transfer the beef to a plate. Add the onion and garlic to the pot and cook until softened, about 3 minutes. Add the dried chiles, tomatoes, cumin, oregano, cloves, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, until the beef is fork-tender. Let it rest for 3 minutes before slicing.
   Look for The beef should be deeply browned and the broth fragrant with chiles and spices.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Sear the beef in batches to avoid crowding the pot, which would steam the meat.
2. 2Blend the Sauce
   Once the beef is tender, remove it from the pot and set aside. Carefully transfer the remaining broth, chiles, onions, garlic, and tomatoes to a blender. Blend until completely smooth. Strain the sauce through a fine-mesh strainer back into the pot, pressing on the solids to extract as much liquid as possible. Stir in the apple cider vinegar and salt. Simmer the consommé for 10 minutes.
   Look for The sauce should be velvety and deep red, with no large pieces of chile.
   Tip Blend in batches if needed, and always vent the blender lid to release steam.
3. 3Shred the Beef
   While the consommé simmers, shred the cooked beef into bite-sized pieces using two forks. Return the shredded beef to the consommé and keep warm over low heat. Let it rest for 3 minutes before slicing.
   Look for The beef should pull apart easily and look moist.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the beef is not shredding easily, it needs more cooking time.

After this phase, the beef should be fork-tender and the consommé should be smooth, deeply red, and fragrant with chiles and spices. The beef should shred easily and be returned to the pot to keep warm.

Boil, Cook, and Assemble

4. 4Boil the Eggs
   Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and boil for 6 minutes for a jammy yolk. Transfer the eggs to an ice bath and let cool for 2 minutes, then peel and halve.
   Look for The yolks should be set but still glossy and slightly soft in the center.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a timer – 6 minutes gives a jammy yolk, 7 minutes is more set.
5. 5Cook the Noodles
   Bring a large pot of water to a boil. Add the fresh ramen noodles and cook for 2 minutes, until springy and al dente. Drain well and divide the noodles among 4 deep ramen bowls.
   Look for The noodles should be tender but still chewy, not mushy.
   Tip Fresh noodles cook quickly – taste one at 2 minutes to check.
6. 6Ladle the Consommé
   Ladle about 3 cups of the hot birria consommé over the noodles in each bowl, or enough to cover the noodles generously.
   Look for The consommé should be piping hot and deeply red, with a layer of chili oil on top.
   Tip Ladle from the bottom to get some of the settled spices.

The eggs should be perfectly jammy – set whites and glossy, soft centers. The noodles should be springy and drained. The bowls should have noodles with hot consommé ladled over, ready for toppings.

Top and Melt

7. 7Top with Beef and Cheese
   Pile a generous portion of shredded birria beef on one side of each bowl. Blanket the beef with a layer of shredded Oaxaca cheese.
   Look for The cheese should cover the beef completely.
   Tip Use a lot of cheese – it will melt into a gooey layer.
8. 8Melt the Cheese
   Use a kitchen torch to melt the cheese until bubbly and golden, or place the bowls under a hot broiler for 1-2 minutes.
   Look for The cheese should be fully melted and starting to brown in spots.
   Tip If using a broiler, watch closely to prevent burning.
9. 9Add the Eggs and Garnish
   Place two soft-boiled egg halves in each bowl, cut side up. Sprinkle with fresh cilantro leaves.
   Look for The yolks should be glossy and jammy, not runny.
   Tip Add the eggs just before serving so they stay warm.

The cheese should be completely melted and bubbly, with a golden brown top if torched. The eggs and cilantro should be added just before serving to keep them fresh and vibrant.

Common mistakes

One common mistake is not searing the beef properly – this step builds the fond that gives the consommé its depth. Another is skipping the straining step, which leaves the broth grainy.

When blending hot liquids, always vent the lid and blend in batches to avoid splattering. For the eggs, don't skip the ice bath – it stops the cooking and makes them easy to peel. Finally, don't overcook the ramen noodles – they should be al dente, not mushy.

How to tell it’s done

The beef is done when it shreds easily with a fork – this usually takes about 1 1/2 to 2 hours of simmering. The internal temperature should reach at least 145°F (63°C), but since it's braised, it will be well above that.

The eggs should be boiled for exactly 6 minutes for a jammy yolk – the white should be set, and the yolk should be glossy and slightly soft in the center.

The noodles are done when they are tender but still chewy, usually after 2 minutes. The consommé should be deeply red and full-bodied.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Egg dishes: 160°F (71°C) in the thickest part