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“Nola”

Yakamein Street Soup

Ingredients

3 to 4 lbs of roast, or brisket
4 to 5 cups of water
2 tbsp of beef base
1 tsp seasoned salt
2 tsp Cajun seasoning
1 tsp onion powder
4 tbsp vegetable oil
Black pepper to taste
1 lb spaghetti noodles cooked
1 hardboiled egg per bowl (optional)
1 green onion sliced
Soy sauce or hot sauce to taste
Worcestershire sauce

Lagniappe

Add the water and beef base, salt, Cajun seasoning, onion powder, oil and a
couple grinds of pepper. Place the meat in the stock pot and simmer for 2 to
3 hours or until meat is very tender. Remove the meat from the pot and pull it
apart, return the shredded beef to the pot, add salt and pepper to taste.

To assemble place the spaghetti noodles in the bottom of a bowl, add some
shredded meat to the top, add a boiled egg chopped any way you like them
and
Finish with a ladle of the beef broth. Add salt and pepper, the sliced green
onion and a few dashes of soy sauce, hot sauce and Worcestershire sauce.
The meat and broth mixture also works well in a crock pot.

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