yakamein with pho broth (New Orleans soul food soup)

By exdircomp

Can also prepare the meat in the crockpot – a good idea if you want to put this on before bedtime in the wee hours of post-Mardi Gras morning! Put the roast and seasonings in the crockpot, cover and cook on high for 1 hour, then on low for 6 to 8 hours longer, or, cook on low for up to 10 hours, until meat is falling apart. Boil the noodles, eggs and assemble as above.

Ingredients

• for the broth:
• 2 lbs. beef soup bones with marrow
• 1 large onion, quartered
• 5 garlic cloves, peeled
• 3 1" chunks of gingerroot
• 1 Tablespoon canola oil
• 2 large carrots, cut in half
• 6 star anise
• 1 stick cinnamon
• 1 1/2 teaspoons salt
• for the soup:
• 2 lbs. beef stew meat, in large cubes (You may use 2 pounds of beef chuck roast) Seasoning for meat consists of salt, pepper, accent,1 teaspoon Old Bay or cajun seasoning,1/2 teaspoon onion powder
• 2 tablespoons of beef base
• 5 quarts beef broth (can use water)
• 1/4 cup soy 2 tablespoons of beef basesauce
• 2 Tablespoons rice vinegar
• spaghetti noodles, about 2 oz. per person
• sliced green onions
• 2 hard-boiled eggs, quartered
• chopped cilantro
• sliced jalapeno peppers
• sriracha sauce
• Worcestershire sauce to taste

Preparation

Step 1

1.First, make the broth: Heat the oven to 450. Place beef bones in a roasting pan in one layer, and roast for 15 minutes. Toss the onion, garlic, and ginger in a small pan with the canola oil. Place in the oven alongside the bones and roast for another 30 minutes, turning the bones halfway through.
2.Place the bones and onion mixture in a large stockpot. Add 5 quarts beef broth(this is going to reduce a lot) and the carrots, star anise, cinnamon stick, and salt. Bring to a boil, skimming any foam that rises to the top, then reduce heat and simmer for one hour.

3.Remove the bones and large solids. Set a strainer over a large bowl and line with cheesecloth; pour the broth through the strainer, then return to the pot.
4.Make the soup: Add the beef cubes to the broth, bring to a boil, skimming any foam, then reduce heat to a simmer and cover with a lid set slightly ajar. Simmer for about 3 hours, until the beef is fork-tender, adding water in small amounts if necessary to keep enough broth in the pot for 6 to 8 servings. (If using leftover beef, simmer for about 30 minutes in the broth, uncovered--you'll want the broth to reduce down a lot faster.) When the beef is tender, remove the cubes to a plate and coarsely shred with two forks, then return them to the broth. Skim any fat you see floating at the top. Add soy sauce and rice vinegar; taste and adjust seasoning if necessary. Keep warm over low heat while the noodles cook.
5.Cook spaghetti according to package, based on the number of people eating now. Drain and reserve.
6.To serve, place a portion of spaghetti in a large bowl. Ladle broth and beef over noodles, then top with green onions, cilantro, jalapeno slices, hard-boiled egg quarters, and sriracha sauce, if you like some heat.