American·Main Course
Spiced Beef Yakam
A soul-warming New Orleans classic known as 'Old Sober,' this hearty noodle soup features tender cubes of seasoned chuck roast, the flavorful 'Holy Trinity' of vegetables, and a savory beef broth served over spaghetti.
Prep
30m
Cook
90m
Total
120m
Serves
—
Method
- 01
Cut the beef chuck into consistent 1-inch cubes. Place the meat in a bowl and season aggressively with kosher salt, black pepper, cayenne, and paprika. Mix thoroughly and let sit for at least 20 minutes to absorb the seasonings.
Watch · 0:26
- 02
Prepare the 'Holy Trinity' by dicing the onion, celery, and bell pepper into uniform pieces. Mince the fresh garlic and set aside.
Watch · 1:43
- 03
Place a soup pot over high heat and drizzle with vegetable oil. Once hot, sear the beef in a single layer for 3-4 minutes until a deep brown crust develops. Flip and sear the other side for a few more minutes, then remove the beef to a bowl and reserve.
Watch · 2:00
- 04
Reduce the heat to medium-high and add the diced onion, celery, and bell pepper to the pot. Sauté in the rendered beef fat for several minutes until the vegetables soften and the onions become translucent.
Watch · 2:46
- 05
Return the beef and any accumulated juices to the pot. Stir in the soy sauce, granulated garlic, Worcestershire sauce, and water (or beef broth). Add the bouillon paste if using water. Bring to a boil, then reduce heat to medium-low and simmer for 60 to 90 minutes until the meat is fork-tender.
Watch · 3:00
- 06
Taste and adjust the seasonings if necessary. To serve, place a portion of cooked spaghetti into a deep bowl, ladle the hot soup and beef over the top, and garnish with two hard-boiled egg halves, a dash of hot sauce, and a handful of sliced green onions.
Watch · 5:07
From Chef John
“You are after all the Ms. Linda Green of how much fat should be seen.”
“This is also famous in New Orleans for being a very, very effective hangover cure.”
“I'm giving you almost a year to practice this before you really need it.”