New Orleans · Soup
Yakamein
- Intermediate
- 2 h 30 m
- roughly 2 of 4 for cost
Leads with savory depth stacked from the pantry’s bass notes, a warm current of chile, opening aromatic and staying there.
Ingredients
- 700g beef chuck, simmered in 2L water with garlic, onion, and a heavy hand of Creole seasoning until shreddable
- The seasoning spine: soy sauce + Worcestershire + hot sauce + cayenne, until the broth is dark and insistent
- 400g spaghetti: yes, spaghetti; this is the correct noodle and the point
- 4 boiled eggs, halved; a storm of chopped green onions
- Ketchup and hot sauce bottles on the table, per tradition
The words inside
Tasting & Seasoning Like a Chef
Allergen screen
Found: gluten · egg · fish · soy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Simmer the beef 2 h; shred it into the broth; season the broth boldly: it should ride the line between soup and sauce. 120 min
- Boil the spaghetti separately; portion into deep cups or bowls.
- Ladle beef and broth over the noodles.
- Half an egg on top, green onions like confetti, and let each eater adjust with the bottles. Serve in a styrofoam cup for full authenticity.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Tempranillo (Rioja Reserva)
- From the Taps
- Amber ale
- Zero-Proof
- Sparkling water, make room
Tannin binds to seared protein and fat: each bite softens the wine, each sip resets the palate: the steakhouse equation.
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