Birria ramen with ramen egg

Stem and seed 4 guajillo and 2 pasilla chilies, cut into smaller pieces and put in the blender.

Cover with 3 cups hot beef broth and leave 15 minutes to rehydrate.

Cut the chuck roast into manageable pieces, trimming some fat; rub with a little neutral oil and the salt, pepper and granulated garlic seasoning.

Sear in batches in the pressure cooker on the browning setting until brown all round; do not crowd.

Add a shot of oil and a sliced yellow onion and cook 4 or 5 minutes until soft.

Add about 6 cloves rough-chopped garlic for 35 to 45 seconds until fragrant, then 3 tbsp apple cider vinegar for a couple of minutes.

Kill the heat and return the beef and its juices.

Blend the softened chilies and broth with 1 tbsp each coriander and oregano, a pinch of the seasoning, two chipotles in adobo and a 15 oz can of fire-roasted tomatoes until fully smooth; pour over the beef.

Lock the lid, set the valve to pressure, and cook on high pressure.

Let the pressure release by itself, about 10 to 12 minutes.

For the ramen egg, prick a small hole in the fat end with a push pin, lower gently into rapidly boiling water a couple of times, then drop in and boil exactly 6 1/2 minutes; chill in cold water.

Lift out the meat; ladle the broth into a pot without the bits, let the fat rise and skim if wanted; warm it.

Crisp some of the beef in a hot pan with a little neutral oil, about a minute and a half a side.

Peel the egg from under the membrane and halve it with a knife.

Build the bowl: drained noodles, broth, crispy beef, a little cilantro and the jammy egg.