Also called Ol’ Sober.
- 3 lbs chuck roast, cut into 1” cubes
- 1 lb dry spaghetti noodles
- 4 hard-boiled eggs, halved
- 3 garlic cloves, minced
- 3 scallions, finely chopped, plus more for garnish
- 2 large celery stalks, chopped
- 1 large yellow onion, diced
- 1 green bell pepper, chopped
- 8 C water, divided
- 2 tbsp fresh parsley, minced
- 1 tbsp beef bouillon paste
- 2 tbsp soy sauce
- 1 1/2 tbsp cajun seasoning, to taste
- 3 tsp vegetable oil, as needed
- 1 1/2 tsp browning sauce
- 1 tsp Tabasco
- 1 tsp granulated garlic
- 1 tsp Kosher salt, to taste
- 1/4 tsp cracked black pepper, to taste
- Add the cubed chuck roast to a large bowl. Sprinkle the garlic powder, soy sauce, and one half tablespoon of the cajun seasoning over the meat, then toss to coat and season each piece thoroughly.
- Set the meat aside while you prepare your stockpot. Place a large pot – at least 6-qt – over medium-high heat. Drizzle in just enough vegetable oil to lightly coat the cooking surface and let it heat for 1 minute, until the oil starts shimmering.
- Sear the chuck roast in batches, making sure not to crowd the pan. Sear each piece on all sides – or just the largest two, if you want to take the lazy route. When all the meat has been seared set it aside and add the remaining oil to the pot.
- Stir in the celery, bell pepper, and onion. Sprinkle over a pinch of kosher salt and cook over medium-high until they begin to soften and the onion starts to deepen in color, about 6 minutes.
- While the aromatics are cooking go ahead and prepare the beef broth by bringing 4 cups of the water to a boil and stirring in all of the beef bouillon paste. Set this aside and return your attention to the pot on the stove.
- Reduce the heat to medium and add the garlic. Stir it in and let the garlic cook for another 2-3 minutes.
- Return the meat back to the pan, along with the Tabasco, browning, cajun seasoning, the beef broth you made earlier and the water. Stir well to get everything combined, then taste and adjust for salt to your tastes.
- Increase the heat back to medium high and bring the soup to a boil, then reduce the heat to low. The soup should be simmering gently – increase the heat a tad if it’s not – when you put the lid on. Let the soup cook for 3 hours, or until the meat is fork tender.
- Once the soup is almost done, prepare your spaghetti noodles according to package directions. Always salt the water even if the box doesn’t tell you to!
- To serve the Yakamein add some of he drained cooked spaghetti noodles to a bowl and ladle the soup broth into the bowl until they’re submerged, then spoon on a healthy amount of meat (aromatics too, if you like) on top, add the boiled egg and sprinkle on some scallions and parsley. Drip on some more hot sauce if you like, and dassit!
- Recipe adapted from TABASCO.