Cajun & Creole

Yakamein

Name: Yakamein
Total time: 60 min
Yield: 5 servings
Cuisine: Cajun & Creole
Ingredients: 2 lbs beef chuck roast, cut into chunks; 8 cups beef broth, 2 tbsp soy sauce; 1 tbsp Creole seasoning, 1/2 tsp cayenne pepper; 1 lb spaghetti noodles; 4 hard-boiled eggs, chopped green onions

New Orleans' beloved hangover cure — slow-cooked beef in a deeply savory broth over spaghetti noodles, crowned with a boiled egg and a hit of hot sauce.

60 minutes

Serves 5

Soup

Contains common allergens

Egg Soy Wheat

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Instructions

6 steps

1
In a large pot, brown the beef chunks over medium-high heat until deeply caramelized.

2
Pour in the beef broth, soy sauce, Creole seasoning, and cayenne pepper. Bring to a boil.
3
Reduce heat, cover loosely, and simmer for 1.5 to 2 hours until the beef falls apart tender. Shred the beef if desired.
4
While the broth simmers, boil the spaghetti noodles in salted water until al dente. Drain and set aside.
5
Slice the hard-boiled eggs in half lengthwise.
6
To assemble, place a portion of noodles in a bowl, ladle the hot, spicy beef broth over them, and garnish with a boiled egg half and plenty of green onions.

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