Ingredients:

  • 2-3 lbs (900g - 1.35 kg) beef brisket, trimmed
  • 2 tablespoons (30 ml) vegetable oil
  • 1 large onion, chopped (approx. 1 ½ cups/200g)
  • 2 carrots, chopped (approx. 1 cup/120g)
  • 2 celery stalks, chopped (approx. ¾ cup/90g)
  • 4 cloves garlic, minced (approx. 1 tablespoon)
  • 2-inch (5cm) piece of ginger, peeled and grated
  • 8 cups (1.9L) beef broth
  • 4 cups (950ml) water
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) mirin
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) sesame oil
  • 1 star anise
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fresh or dried ramen noodles
  • 6 large eggs
  • 4 scallions, thinly sliced
  • 1 cup (100g) dried shiitake mushroom, rehydrated, stemmed and sliced
  • 1 cup (100g) bean sprouts
  • 1 sheet nori seaweed, cut into strips
  • Sesame seeds, for garnish
  • Chili garlic sauce (Sriracha or similar), for serving (optional)

Instructions:

  1. Heat oil in a skillet over medium-high heat. Sear beef brisket on all sides until browned. Season with salt and pepper.
  2. Remove beef from skillet. Add onion, carrots, and celery to the skillet and sauté until softened. Add garlic and ginger and cook for another minute until fragrant.
  3. Transfer the sautéed vegetables to the slow cooker. Place the seared beef on top of the vegetables.
  4. Pour in beef broth, water, soy sauce, mirin, rice vinegar, sesame oil, star anise, and bay leaf. Season with salt and pepper.
  5. Cover and cook on low for 6-8 hours, or on high for 4-5 hours, or until the beef is very tender and easily shredded.
  6. While the beef is cooking, prepare the ramen toppings: hard-boil eggs, rehydrate shiitake mushrooms (if using dried), slice scallions, and cut nori into strips.
  7. Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker. Discard star anise and bay leaf.
  8. Cook ramen noodles according to package directions. Drain well.
  9. Divide cooked ramen noodles among bowls. Ladle beef broth and shredded beef over the noodles.
  10. Top with sliced eggs, sliced mushrooms, bean sprouts, scallions, nori strips, and sesame seeds. Serve immediately with chili garlic sauce, if desired.