@yumlabels: Shredded beef ramen with all the yummy toppings 😋 For the shredded beef: 2-3 lb chuck roast 1 Tbs avocado oil ½ cup soy sauce ½ cup beef broth ¼ cup brown sugar 1 Tbs rice vinegar 4 cloves garlic, minced 1 Tbs freshly grated ginger Salt + pepper Preheat oven to 300F. In a bowl, whisk together broth, sugar, rice vinegar, garlic, & ginger. Set aside. Pat the roast dry with a paper towel then sprinkle with salt & pepper. Heat oil in a large Dutch oven over medium heat. Sear the roast for 3-4 minutes each side. Pour sauce over the roast. Cover the Dutch oven with a lid and bake for 3-4 hours or until meat falls apart with a fork. Shred the roast with two forks directly in the Dutch oven to help soak up the sauce. Transfer meat to a separate dish & set aside, reserving remaining juice in the Dutch oven for the ramen broth. Slow cooker method: Cook on low for 8 hours. For the ramen: Shredded braised beef 6 cups beef broth ¼ cup reserved braising liquid 1–2 Tbs soy sauce 1 Tbs gochujang 2 cloves garlic, minced 1 tsp toasted sesame oil 1–2 tsp rice vinegar, to taste Cooked ramen noodles Toppings: Jammy eggs Baby bok choy Green onions Toasted sesame seeds Chili crisp Heat sesame oil in a large pot with the remaining braising liquid over medium-low. Stir in the garlic for 30 seconds or until fragrant. Whisk in the gochujang. Pour in the beef broth. Bring to a boil then turn heat to low & simmer the broth for 15-20 minutes. Stir in soy sauce & rice vinegar. Assemble bowls with noodles, beef, & additional toppings. #ramen #souprecipe #EasyRecipes #shreddedbeeframen #whatsfordinner

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Monday 09 November 2026 22:24:20 GMT