Food videos are one of my guilty pleasures. I rarely watch television but when I do it’s usually a cooking show or competition. Recently I finished up Netflix’s “Street Food; USA”, which left me inspired to get cooking. On episode 4: New Orleans, Ms. Linda Green was featured and her famous Beef Yakamein. I fell in love with both her heartfelt story and this simple yet delicious dish.

What is Yakamein?

Yakamein (pronounced Yak-ah-mean) is a beef-based broth soup served with noodles, cajun seasoning, and hard-boiled egg, then garnished with green onions. In New Orleans, it is also referred to as ‘Ol Sober’ as it is believed to be a hangover remedy.  This, now, comfort food, dish was influened by Chinese immigrants in the New Orleans, but the exact origins are unknown. No matter how or when the dish was created, it’s delicious, comforting, and a great change from a traditional beef soup.

How to make Yakamein

Yakamein is made by cooking beef (chuck, brisket, steak, etc) while creating a flavorful broth, then garnishing with noodles, a boiled egg, and seasonings. Of course, I had to add my Texas flare to it. My recipe using beef shanks to provide a rich broth and tender bite.

New Orleans Style Beef Yakamein

Ingredients

5 lbs beef shanks (can substitute 2 1/2 pounds Beef chuck roast)

1-2 tablespoons vegetable oil

1 large onion

 3 celery stalks

1 teaspoon creole seasoning salt

1 bay leaf

1 tbs Better than bouillon beef base

2 tablespoons soy sauce plus ¼ cup

1 teaspoon Cajun or creole seasoning

1b thin Spaghetti

6-8 Boiled eggs (for garnish)

 1 bunch green onions, chopped

Hot Sauce

Tools You May Need:

Dutch Oven

How To Make It

Start by seasoning the beef with cajun seasoning and two tablespoons of soy sauce.

Heat the oil over high heat in a Dutch oven or heavy bottom pot.

Add in half of the beef shanks and sear on both sides, this may take between 5-7 minutes per side.

Once browned, remove those shanks and place in a large bowl or plate.

Add the other half of the shanks and brown as well.

Once all of the beef has been browned, add all the meat to the pot then cover with water (8-12 cups)

Add in garlic, onion, bay leaves, and ¼ cup soy sauce, and beef base.

Bring broth mixture up to a simmer then place the lid on and lower the temperature to medium heat.

Cook 1-2 hours until beef is tender.

Remove meat and vegetable from the broth mixture reserving the liquid.

Discard veggies (or throw them to the chickens!)

Chop up meat and set aside.

To assemble, place desired amount of beef to a cup or bowl, ladle over broth, then garnish with spaghetti noodles, boiled egg, green onions, as well as hot sauce and additional cajun seasoning.

Print Pin

5 from 2 votes

New Orleans Style Beef Yakamein

This New Orleans inspired beef yakamein recipe is a flavorful broth based soup. It's a simple recipe that's full a flavor. A nice change to your traditional beef soup.

Course Lunch, Main Course, Soup

Cuisine American, Cajun

Keyword Soul Food

Servings 8 people

Ingredients

• 1-2 tablespoons vegetable oil
• 5 lbs beef shanks can substitute 2 1/2 pounds Beef chuck roast
• 1 large onion
• 3 celery stalks
• 1 teaspoon creole seasoning salt
• 1 bay leaf
• 1 tbs Better than bouillon beef base
• 2 tablespoons soy sauce plus 1/4 cup for broth
• 1 teaspoon Cajun or creole seasoning
• 2-3 cloves garlic whole
• 2 stalks celery
• 1 large onion quartered
• 1 b thin Spaghetti
• 1 bunch green onions chopped
• hot sauce
• *Additional cajun seasoning as a garnish

Instructions

• Start by seasoning the beef with cajun seasoning and two tablespoons of soy sauce.
• Heat the oil over high heat in a Dutch oven or heavy bottom pot.
• Add in half of the beef shanks and sear on both sides, this may take between 5-7 minutes per side.
• Once browned, remove those shanks and place in a large bowl or plate.
• Add the other half of the shanks and brown as well.
• Once all of the beef has been browned, add all the meat to the pot then cover with water (8-12 cups)
• Add in garlic, onion, bay leaves, and ¼ cup soy sauce, and beef base.
• Bring broth mixture up to a simmer then place the lid on and lower the temperature to medium heat.
• Cook 1-2 hours until beef is tender.
• Remove meat and vegetable from the broth mixture reserving the liquid.
• Discard veggies (or throw them to the chickens!)
• Chop up meat and set aside.
• To assemble, place desired amount of beef to a cup or bowl, ladle over broth, then garnish with spaghetti noodles, boiled egg, green onions, as well as hot sauce and additional cajun seasoning.

Video

Tell me below! Have you tried beef yakamein? How do you make yours?

I tried mine with my deviled eggs and it was a game changer!!