10 or more servings
YouTube instructional video is at the bottom.
What you’ll need
2 1/2 pounds Beef chuck roast
Large eggs
Better than bouillon beef base
Soy Sauce
Crystal hot sauce
Sesame seed oil
Spaghetti
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Onion powder
Garlic powder
1 yellow onion
1 or 2 bunches green onions
Green bell pepper
Garlic
Preparation of ingredients
Seasonings
Step 1- Chop 1 yellow onion, green onions including ends, 2 ribs celery, 1 Green bell pepper, and 3 cloves garlic into small or medium-sized pieces. Make sure you rinse the celery and green bell pepper before chopping.
Beef
Step 2- Cut beef chuck into thick 1/4 of an inch thick slices. Once done cut each slice into strips. Trim off any excessive fat if you like. Add beef strips into strainer and rinse with cold water and set aside.
Cooking the seasonings
Preheat fire to medium heat.
Step 3- Add 4 quarts water,1 cup chopped green onion ends, 1 cup chopped yellow onion, 1 cup chopped celery, 1 cup chopped green bell pepper, 3 cloves of chopped garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 1 teaspoon onion powder and 1 teaspoon garlic powder into a large pot. Stir all ingredients together and cover with lid. Let simmer for 30 minutes.
Step 4- Add mixture into a strainer with a large bowl underneath it. Remove strainer with seasonings in it and discard the seasonings. Add 4 teaspoons Better than bouillon beef base into the large bowl with the leftover seasoned liquid and stir with a whisk until the beef base has dissolved into the water.
Cooking the beef strips (Part 1)
Preheat fire to medium heat.
Step 5- Add 2 teaspoons sesame seed oil into a large pot and let get hot for 30 seconds to 1 minute. Add beef strips and let simmer for 6 minutes. Add 1/4 or 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Chef Paul’s poultry magic, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons hot sauce, 1/4 cup soy sauce, and beef base mixture. Stir all ingredients together. Cover pot with lid and let simmer for 1 hour and 20 minutes.
While that’s cooking let’s prepare the rest of the ingredients…
Boiled eggs
Preheat fire to medium heat.
Step 6- Add 1 1/2 quarts water into a medium-sized pot and let come to a boil. Carefully add 6 eggs into the boiling water and let simmer for 12 minutes.
Step 7- Remove eggs from hot water and place into a serving bowl. Let cool for 10 to 15 minutes. Crack the top and bottom portions of each egg by hitting the egg on your kitchen counter. From there rinse and peel the shell off of the eggs with cold water.
Step 8- Cut each egg in half with a sharp knife and place egg halves onto serving dish.
Spaghetti
Preheat fire to medium heat.
Step 9- Add 3 quarts water, 2 teaspoons salt, and 1 pound spaghetti into a large pot. Let simmer for 12 minutes. Turn fire off and add the spaghetti into a strainer and rinse with cold water. Let set for 15 to 20 minutes before serving.
Cooking the beef strips (Part 2)
Step 10- Turn fire off and let mixture cool for 15 to 30 minutes before serving. For best results serve the next day so flavors can settle and increase overnight.
To serve and beef broth, with a small amount of spaghetti and garnish with 2 boiled eggs and chopped green onions and enjoy!
YouTube instructional video.
