Beef Yakamein (New Orleans Spicy Beef Noodle Soup)

Zutaten

1 (2-pound) boneless beef chuck-eye roast, trimmed

2 teaspoons kosher salt

2 teaspoons pepper

2 tablespoons vegetable oil

1 onion, chopped

1 green bell pepper, stemmed, seeded, and chopped

1 celery rib, chopped

4 garlic cloves, minced

1 tablespoon Tony Chachere’s Original Creole Seasoning

1 tablespoon sugar

1 teaspoon onion powder

½ teaspoon Ac’cent (optional)

8 cups beef broth

¼ cup soy sauce, plus extra for serving

12 ounces spaghetti

3 hard-cooked large eggs, halved

6 scallions, sliced ¼ inch thick

Crystal Hot Sauce

Anweisungen

1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering. Add beef and cook until well browned on all sides, 8 to 12 minutes. Transfer beef to plate.

2. Add onion, bell pepper, and celery to fat left in pot and cook until softened, 5 to 7 minutes. Add garlic; Creole seasoning; sugar; onion powder; and Ac’cent, if using, and cook until fragrant, about 1 minute. Stir in broth and soy sauce, scraping up any browned bits. Return beef to pot and bring to boil over high heat. Cover; reduce heat to low; and simmer until beef is tender, 1½ to 2 hours.

3. Transfer beef to cutting board and let cool until easy to handle, at least 20 minutes. Use wide spoon to skim excess fat from broth. Set colander over large bowl. Strain broth through colander, pressing on solids to extract all liquid. Discard solids in colander. Return broth to pot; cover and keep warm over low heat.

4. Meanwhile, bring 3 quarts water to boil in large saucepan. Add pasta and cook until fully tender. Drain pasta and return it to saucepan. Cover and set aside.

5. Using chef’s knife, chop beef into approximate ¾-inch pieces. Divide pasta evenly among 6 serving bowls. Divide beef, eggs, and scallions evenly among serving bowls on top of pasta. Ladle hot broth into serving bowls to cover pasta (about 1½ cups each). Serve, passing hot sauce and extra soy sauce separately.

Notizen

Smaller chuck-eye roasts (such as the one called for in this recipe) are sometimes sold prepackaged and labeled as chuck steak. If you can find only chuck roasts larger than 2 pounds, you can ask the butcher to cut a smaller roast for you or cut your own 2-pound roast and freeze the remaining meat for another use. Sriracha or Tabasco can be substituted for the Crystal Hot Sauce, if desired. We developed this recipe with Kikkoman Soy Sauce and Better Than Bouillon Roasted Beef Base. Monosodium glutamate, an umami- enhancing seasoning that gives this yakamein broth a savory boost, is sold under the brand name Ac’cent. Look for it in the spice aisle next to the seasoning salts.

WHY THIS RECIPE WORKS Yakamein (loosely translated from Chinese as “an order of noodles”) originated in Chinese American restaurants all across the United States. Thanks mainly to the efforts of chef Linda Green (aka the “Yakamein Lady”), a uniquely New Orleans version (a boldly seasoned beef noodle soup) has become popular. For our version, we browned beef chuck-eye roast and aromatics (the “holy trinity” of onion, bell pepper, and celery) to create a flavorful fond. We then added broth and simmered the beef until it was meltingly tender. We ladled this Creole-seasoned broth over bowls of spaghetti, the chopped beef, hard-cooked eggs, and sliced scallions, finishing the soup with soy sauce and hot sauce