Beef Brisket Ramen
Slow-cooked brisket in a savory broth. Every component is explained so you can build the bowl in stages.
- Prep
- 35 min
- Cook
- 2 hr 50 min
- Total
- 3 hr 25 min
- Serves
- 2
- Level
- Medium
Photo: Miguel Gonzalez / Pexels
Beef Brisket Ramen is built in layers: broth, seasoning, noodles and toppings, each made separately. Partially freezing beef for 30 minutes makes paper-thin slicing easy. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. Serve it with green tea or a crisp, cold drink.
Method
Warm the stock with the ginger, garlic and a square of kombu. Simmer gently for 30 minutes, then remove the aromatics.
Make the tare: simmer 1/2 cup soy sauce, 2 tablespoons mirin and 1 tablespoon sake for 2 minutes.
Boil the eggs for 6 1/2 minutes, chill in ice water, peel and marinate in equal parts soy sauce, mirin and water for at least 2 hours.
Brown the beef, then braise it covered with soy, mirin, sake and water for 2 1/2 hours until tender enough to pull apart.
Boil the ramen noodles for about 2 minutes, stirring to separate them, and shake off as much water as possible.
Warm the bowls with hot water, add the tare, pour in the steaming broth and lower in the noodles.
Top with beef, eggs and nori and serve immediately.
Chef's note
Soft-boiled eggs peel best after a full ice bath.
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