This is a super delicious and easy ramen with slow cooked sichuan spiced beef.
Ingredients
- 2 pounds beef chuck roast, quartered
- 1 tablespoon Chinese Five Spice
- 1 onion, peeled and quartered
- 4 garlic cloves, peeled and smashed
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- 1 teaspoon Sichuan Peppercorns
- 2 tablespoons Grapeseed Oil
- 2 cups beef stock
- 4 packages of ramen noodles (without the seasoning packet)
- 4 eggs
- chili crisp and scallion for garnish
Instructions
- Heat the oven to 300 degrees.
- Season the chuck roast on all sides with Chinese Five Spice. Heat the grapeseed oil in a large dutch oven over medium high heat. Sear the chuck roast for 2 minutes per side, remove and set aside.
- Add the onion and garlic to the dutch oven and saute for 2 minutes. Mix the soy sauce, sugar, sichuan peppercorns, rice vinegar, salt, and stock together and add to the dutch oven. Return the chuck roast to the pot, cover and transfer to the oven. Cook for 3 hours until tender.
- About 20 minutes before the beef is ready, cook the noodles and eggs.
- Bring a large salted pot of water to a boil, add the ramen and cook for a 3 minutes until just tender. Once the beef is cooked, shred into smaller pieces.
- To make soft boiled eggs, add the eggs to a pot and cover with an inch of water. Cover the pot and bring to a boil. Once boiling, turn off the heat and cook for 6 minutes. Place the eggs in a ice bath to stop the cooking. Once cooled, peel and slice in half.
- To assemble the ramen, add noodles to a bowl. Add some beef and broth. Top with egg, chili crisp and scallions.
Serves 4-6
Takes 3.5 hours
