Prepare the Beef: Pat the beef chuck roast chunks dry with kitchen paper and season generously with salt and black pepper. Heat 1 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until it achieves a deep, rich brown crust on all sides, letting out a satisfying sizzle as it hits the hot pan. Remove the beef and set aside.

Sauté the Aromatics: Reduce the heat to medium, add the remaining 1 tbsp of olive oil to the pot. Add the chopped white onions, garlic, carrots, and green bell pepper. Sauté for 8-10 minutes until the onions soften and turn translucent, and the vegetables start to release a sweet, inviting aroma. You'll notice a lovely fond developing at the bottom of the pot.

Build the Chilli Paste: Drain your rehydrated chillies (reserve a little of the soaking liquid). Add the chillies to a blender along with the sautéed vegetables, chopped tomatoes, beef stock, apple cider vinegar, cumin powder, smoked paprika, dried oregano, and ground cloves. Blend until you have a smooth, vibrant red paste. The kitchen will fill with a fragrant, earthy spice aroma.

Combine and Simmer: Pour the blended chilli paste back into the pot. Return the browned beef chunks to the pot, ensuring they are mostly submerged in the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and let it cook for at least 3 hours, or until the beef is incredibly tender and easily shreds with a fork. You'll notice the sauce will thicken and deepen in colour, and the aroma will be rich and complex. I remember the first time I made this, my husband, who's usually picky, asked for seconds just based on the smell alone!

Shred the Beef and Strain Consommé: Once the beef is tender, carefully remove it from the pot and shred it using two forks. It should practically fall apart with little effort, revealing juicy, succulent strands. Ladle some of the birria broth (consommé) from the pot into a separate bowl, passing it through a fine-mesh sieve to remove any remaining solids. This will leave you with a clear, shimmering, deeply red consommé.

Prepare and Assemble Ramen: Cook your ramen noodles according to package instructions until al dente. Drain them well. To assemble, place a portion of cooked ramen noodles into a bowl. Top with a generous amount of shredded birria beef. Pour the strained birria consommé over the noodles and beef until everything is beautifully submerged and glistening. Garnish with fresh coriander, sliced red onion, a wedge of lime, and any other desired toppings. Serve immediately and enjoy the satisfying slurp!