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–+ servings
Total Time :3 hours
Servings: 6

INGREDIENTS
 

  • 3½ pounds/1.6 kilograms chuck roast, cut into large chunks
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons oil
  • 1 large onion, chopped
  • 5 Roma tomatoes, chopped
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 jalapeños, stemmed and seeded
  • 1 bottle/12 ounces beer
  • 4½ cups water
  • 2 cinnamon sticks
  • 5 whole cloves
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 bay leaves

Assembly:

  • 9 ounces/255 grams dried ramen noodles
  • 1½ cups reserved beef consommé
  • 1 cup hot noodle cooking water
  • 4 ounces/115 grams Oaxaca cheese, shredded
  • ¼ onion, finely diced
  • 2 tablespoons fresh parsley, chopped

INSTRUCTIONS

  • Season the beef with salt and pepper. Heat the oil in a Dutch oven over medium-high. Sear the beef until deeply browned on all sides, then transfer to a plate.
  • Add the onion and tomatoes to the pot and cook, stirring, until softened and lightly caramelized, about 6 minutes. Add the dried chiles and jalapeños and cook until fragrant, about 1 minute.
  • Transfer the mixture to a blender, removing the cinnamon sticks and cloves, and blend until smooth. Return it to the pot and add the beer, water, cinnamon sticks, cloves, garlic powder, onion powder, cumin, oregano, chili powder, and bay leaves.
  • Return the beef to the pot, bring to a gentle simmer, cover, and transfer to a 300°F/150°C oven. Cook until fork-tender and easily shredded, about 3 hours.
  • Remove the beef and shred finely. Heat a skillet over medium-high and cook the shredded beef in a thin layer, using a bit of the rendered fat if needed, until lightly crisped in spots. Strain the cooking liquid through a fine-mesh strainer to create a clear consommé; discard solids and set aside.
  • Bring a separate pot of water to a boil. Cook the ramen noodles until just tender and springy, about 2 minutes. Reserve the hot cooking water, then drain the noodles well.
  • In a large bowl, combine the consommé and the reserved noodle water. Add the noodles and toss gently to coat. Top with shredded beef, then scatter the cheese over the hot noodles and allow it to melt for 1–2 minutes.
  • Finish with onion and parsley. Stir once, taste the broth, adjust seasoning if needed, and serve immediately.