Oh lord please post an instructional video or the recipe… ( drool )
spacecadet501st
Please OP post the instructions
yamaha2000us
You got to let us know how you made the meat…
SeattleBrother75
Bruh…. I want to bath in that lol
Looks freaking amazing
Fix-The-Error
For people wanting the recipe, I’ll post what I used. Mainly used things I had on hand so there will be lots of substitutes from what I’d typically of used.
For Birria:
Some sort of meat (traditionally goat, but I used beef brisket here, 4lbs) cut into decent chunks
Beef broth
Tomato paste
Crushed tomatoes
Bottle of beer (I used corona, but normally I’d used red wine)
A large white onion, three or four celery stalks, two or three carrots, a jalapeno, six cloves of garlic
Bay leaves (I used three)
Cinnamon Stick
Ancho and Guajillo chiles (dehydrated)
Spices: salt, pepper, cumin, oregano,
*Unnecessary: I like to add a whole can of chipotle adobo from time to time. Adds more of a smokey flavor. Not necessary, as I didn’t here, but is really good.
I season my meat with the spices listed and quickly brown it in a large dutch oven. You’re browning the meat, not cooking it. Be generous with your heat here, but don’t go max flame. Medium to high will be sufficient. While browning, you can dice your vegetables, but I toss them in a food processor. They have enough water in them to break down nicely into a fine dice. Once your meat is browned, remove it from the dutch oven, add your veggies. I toss a little more oil in here for the veggies which will also remove some of the fond (brown bits on the bottom of your pan, this is your flavor!). After five or so minutes, I add in tomato paste. The smallest can you can find, whole thing in. Cook for an additional five or so minutes. At this point, you’re adding in your beer and ensuring the dutch oven is completely scraped clean at the bottom. Should release pretty easily. Add your beef broth and tomatoes, as well as your cinnamon stick and bay leaves. Take your dried ancho and guajillo chiles and cut them down the middle so they are butterflied. Remove any seeds, stems, and place in the broth as well. Place the entire dutch oven in an oven at 275.
After an hour, take it out of the oven, remove your dried chiles and the cinnamon stick. If you are using the can of chipotle adobo, add it alongside the dried chiles in a blender or food processor. You can add the cinnamon stick if you’d like here, but I usually don’t. It will add some complexity and sweetness to your broth, but you’ll have a mild flavor already from cooking. Blend with a few ladles of cooking liquid and add back to your dutch oven once pureed. Up to you, but you can opt to run this through a sieve to remove any pieces of pepper that didn’t blend properly, and if you blended the cinnamon stick, you’ll need to.
Essentially, for the broth and meat, that’s all there is to this. Let it cook until the meat is falling apart. This will likely take you six to eight hours. But it’s definitely worth it.
For the Ramen:
Ramen Noodles
Whatever you want to add to your plate. I opted for diced white onion, cilantro, jalapeno and a soft boiled egg (not soft enough for my liking, I stepped away from the stove a minute too long).
If you’re making soft boiled eggs, bring a pot with water to just under a boil. Add your eggs with a ladle and cook for six minutes. Remove your eggs and add to an ice bath. You can choose to run them under cold water but they will cook a bit more as opposed to the ice bath so take that into consideration.
When I make the ramen, the broth for the meat is already pretty thick, so I usually cook my noodles in water separately, drain a good majority of it, then add the broth to the water to loosen it up. Add on all your additions and indulge.
AriAkeha
Not food related but when passing through I literally just read Homemade bitcoin 💀
7 Comments
Oh lord please post an instructional video or the recipe… ( drool )
Please OP post the instructions
You got to let us know how you made the meat…
Bruh…. I want to bath in that lol
Looks freaking amazing
For people wanting the recipe, I’ll post what I used. Mainly used things I had on hand so there will be lots of substitutes from what I’d typically of used.
For Birria:
Some sort of meat (traditionally goat, but I used beef brisket here, 4lbs) cut into decent chunks
Beef broth
Tomato paste
Crushed tomatoes
Bottle of beer (I used corona, but normally I’d used red wine)
A large white onion, three or four celery stalks, two or three carrots, a jalapeno, six cloves of garlic
Bay leaves (I used three)
Cinnamon Stick
Ancho and Guajillo chiles (dehydrated)
Spices: salt, pepper, cumin, oregano,
*Unnecessary: I like to add a whole can of chipotle adobo from time to time. Adds more of a smokey flavor. Not necessary, as I didn’t here, but is really good.
I season my meat with the spices listed and quickly brown it in a large dutch oven. You’re browning the meat, not cooking it. Be generous with your heat here, but don’t go max flame. Medium to high will be sufficient. While browning, you can dice your vegetables, but I toss them in a food processor. They have enough water in them to break down nicely into a fine dice. Once your meat is browned, remove it from the dutch oven, add your veggies. I toss a little more oil in here for the veggies which will also remove some of the fond (brown bits on the bottom of your pan, this is your flavor!). After five or so minutes, I add in tomato paste. The smallest can you can find, whole thing in. Cook for an additional five or so minutes. At this point, you’re adding in your beer and ensuring the dutch oven is completely scraped clean at the bottom. Should release pretty easily. Add your beef broth and tomatoes, as well as your cinnamon stick and bay leaves. Take your dried ancho and guajillo chiles and cut them down the middle so they are butterflied. Remove any seeds, stems, and place in the broth as well. Place the entire dutch oven in an oven at 275.
After an hour, take it out of the oven, remove your dried chiles and the cinnamon stick. If you are using the can of chipotle adobo, add it alongside the dried chiles in a blender or food processor. You can add the cinnamon stick if you’d like here, but I usually don’t. It will add some complexity and sweetness to your broth, but you’ll have a mild flavor already from cooking. Blend with a few ladles of cooking liquid and add back to your dutch oven once pureed. Up to you, but you can opt to run this through a sieve to remove any pieces of pepper that didn’t blend properly, and if you blended the cinnamon stick, you’ll need to.
Essentially, for the broth and meat, that’s all there is to this. Let it cook until the meat is falling apart. This will likely take you six to eight hours. But it’s definitely worth it.
For the Ramen:
Ramen Noodles
Whatever you want to add to your plate. I opted for diced white onion, cilantro, jalapeno and a soft boiled egg (not soft enough for my liking, I stepped away from the stove a minute too long).
If you’re making soft boiled eggs, bring a pot with water to just under a boil. Add your eggs with a ladle and cook for six minutes. Remove your eggs and add to an ice bath. You can choose to run them under cold water but they will cook a bit more as opposed to the ice bath so take that into consideration.
When I make the ramen, the broth for the meat is already pretty thick, so I usually cook my noodles in water separately, drain a good majority of it, then add the broth to the water to loosen it up. Add on all your additions and indulge.
Not food related but when passing through I literally just read Homemade bitcoin 💀
Yummy