A beef noodle soup (you can also you pork chops, ham,) that's a long time tradition in New Orleans' black community, served in bars New Orleans' black community, served in bars corner groceries and at second lines. Spaghett topped with chopped meat, half a hard-boiled egg green onions and a beef soy-sauce-and- Worcestershire sauce broth, which is really good and a lot better than it sounds It's also supposedly an ace hangover cure (hence the nickname). (Recipe) 5 pounds boneless chuck, eye of round or brisket (or 2 to 3 pounds other cooked or brisket (or 2 to 3 pounds other cooked meat, such as shrimp, chicken, ham, etc.) Dry seasoning mix such as Season-All or Tony Chachere's 2 (16-ounce) packages spaghett 2 to 3 bunches green onions 6 hard-boiled eggs 1 small bottle soy sauce Optional garnishes: Soy sauce Worcestershire sauce, hot sauce, ketchup In a large pot, cover roast with water and add Season-All or Tony's. Simmer unti done. Reserve stock juice. Set meat aside and let cool. Skim grease off stock juice and set aside. Shred or chop meat. Chop green onions fine. Peel eggs, and cut in half. Cook spaghetti according to package directions; drain and keep hot. Mix stock juice with soy sauce. (Other seasonings of choice may be added to stock at this point, if you wish.) To serve, ladle spaghetti into a bowl. TopAccording to the best ya ka mein maker in the city, it was probably brought back by black veterans of the Korean war. "Seoul food," (Notes on making so far: use a mirepoix (onions carrots, celery) to flavor the broth. A halved head of garlic wouldn't hurt either. Simmer slowly. DO NOT BOIL. Lots of Worcestershire sauce also seems to be key to achieving the flavor.)
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mmm, looks and sounds good to me!! Thanks for sharing!
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