YAKKA MEIN
1 (3 to 4 pound) stewing beef roast (chuck, chuck tender, round, rump)
4 to 5 quarts of beef stock
3 teaspoons Tony Chachere's seasoning
1 teaspoon of onion powder and garlic, powder
4 tablespoons of oil
salt and freshly cracked black pepper, to taste
1 pound of spaghetti noodles
8 hard boiled eggs, peeled (or count one half egg per soup bowl)
1 green onion, sliced
Soy sauce, hot sauce, to taste
Worcestershire sauce, ketchup, optional
If you want to get really asian add some cilantro.
Fill a stockpot halfway with the stock and seasonings. Place the meat in a stockpot - the stock should cover the meat plus about an inch. Bring to a boil; reduce heat and simmer for 3 hours, or until the meat is tender and begins to fall apart. Remove the beef from the broth and using forks, pull it apart and return the shredded beef to the broth. Add salt and pepper, taste and adjust seasonings. Hold the soup over low until needed.
Meanwhile, boil the eggs, cool and peel them; set aside. Cook the spaghetti noodles according to package directions.
To assemble the soup, place a serving of spaghetti noodles in the bottom of a bowl. Use a slotted spoon to extract a serving of the shredded beef and add that on top of the noodles. Add a boiled egg, either whole, halved lengthwise or cut into chunks. Spoon about 1-1/2 cups of the beef broth on top and sprinkle with sliced green onion. Add a few dashes of soy sauce, hot sauce and Worcestershire sauce. Some folks also like to also add a bit of ketchup to theirs.
If you want to get really asian add some cilantro.
Fill a stockpot halfway with the stock and seasonings. Place the meat in a stockpot - the stock should cover the meat plus about an inch. Bring to a boil; reduce heat and simmer for 3 hours, or until the meat is tender and begins to fall apart. Remove the beef from the broth and using forks, pull it apart and return the shredded beef to the broth. Add salt and pepper, taste and adjust seasonings. Hold the soup over low until needed.
Meanwhile, boil the eggs, cool and peel them; set aside. Cook the spaghetti noodles according to package directions.
To assemble the soup, place a serving of spaghetti noodles in the bottom of a bowl. Use a slotted spoon to extract a serving of the shredded beef and add that on top of the noodles. Add a boiled egg, either whole, halved lengthwise or cut into chunks. Spoon about 1-1/2 cups of the beef broth on top and sprinkle with sliced green onion. Add a few dashes of soy sauce, hot sauce and Worcestershire sauce. Some folks also like to also add a bit of ketchup to theirs.
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