Slow-cooked beef in a rich red chilli consomme, served with Qetoe Low Carb Noodles, melted cheese and fresh onion, coriander and lime. It's the viral birria ramen made low carb, with noodles that have 90% less carbs than regular noodles, and a perfect weekend project for the family.
Serves 4 | Prep 20 min | Cook 8 hours (or 60 min pressure cooked)
Per serve: 683 cal, 57g protein, 22g carbs
Ingredients
- 2 packs Qetoe Low Carb Noodles
- 800g beef chuck, cut into large chunks
- 1 tbsp olive oil
- 40g dried guajillo chillies, seeded and soaked
- 1 brown onion
- 4 garlic cloves
- 400g tin crushed tomatoes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 tbsp lime juice
- 1L beef stock
- 120g grated cheddar
- 2 tbsp chopped fresh coriander
Method
- Blend the soaked chillies, half the onion, the garlic, crushed tomatoes, cumin, oregano, cinnamon and 1 tbsp of the lime juice with 1 cup of the stock until smooth. Finely dice the other half of the onion and set aside.
- Heat the olive oil in a large pot over high heat and sear the beef in batches for 3 to 4 minutes a side until browned.
- Add the chilli sauce and remaining stock. Cover and slow cook on low for 8 hours (or pressure cook for 60 minutes) until the beef falls apart, then shred it with two forks.
- Drain and rinse the noodles, then heat them in the hot consomme for 1 to 2 minutes.
- Divide the noodles, consomme and beef between 4 bowls, then top with the cheddar, diced onion, coriander and the remaining lime juice.
Tips
Skim the red fat off the top of the consomme and drizzle a spoonful over the cheese just before serving. It gives you that glossy birria look without adding more fat to the pot.
