Brisket Ramen
Ingredients
- from 0 votes
- Smoked brisket ramen is a great way to cook up a delicious dinner with leftover beef brisket. It's
- full of hearty meat and tasty veggies that the whole family will love.
- Prep Time15minutes mins
- Cook Time30minutes mins
- Total Time45minutes mins
- Servings4 people
- 3 packages uncooked ramen noodles
- Ramen Broth
- 8 cups beef stock
- 1 knob fresh ginger cut into 1/2 inch thick slices
- 4 garlic cloves crushed
- 2 Tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 baby bok choy cut in half and rinsed
- Toppings
- 8 slices leftover smoked brisket
- 4 hardboiled eggs cut in half
- ¼ cup green onions sliced
- ¼ cup cilantro chopped
- 1 jalapeno thinly sliced
- chili crisp or hot sauce optional
Instructions
- Make the broth. In a large pot, simmer together the stock, ginger, garlic,
- soy sauce, and sesame oil for 15-20 minutes to infuse the broth with the
- aromatics.
- Add the bok choy. Use a slotted spoon to remove the onions and garlic.
- Increase the heat to a low boil and add in the halved bok choy. Cover with
- a lid and cook for 3-5 minutes, or until the leaves are wilted and the base
- has started to turn translucent. Remove the bok choy and set one in each
- serving bowl.
- Add the brisket. Add the brisket pieces to the warm broth and cook until
- just barely heated through. Transfer 2 slices to each serving bowl.
- Cook the noodles. Turn the heat up to a boil and add in your ramen
- noodles. Cook until just softened, 2-3 minutes.
- Make the ramen. Ladle your broth and noodles into each dish and
- arrange the bok choy and brisket in the bowl. Top with your desired
- toppings, placing an egg in each, green onions, cilantro, jalapeño slices,
- and chili crisp, if desired.
Notes
Smoked Brisket Ramen
By: Susie Bulloch
By: Susie Bulloch