Mike's Prime Rib Yakamein Soup
AKA: Louisiana Old Sober Soup
[pronounced yak-e-mon]
According to the New Orleans Historical Society, this soup was invented out of pure necessity by the South African and Japanese railroad slaves in the mid 1800's.
This tummy soothing soup is traditionally made with tender, long simmering beef chuck. Tho I typically use my leftover prime rib from my holiday meals. But, If simmered long enough, beef chuck works great as well.
This salty soup, [meant to encourage later water intake to assist with wicked hangovers] always includes sliced boiled eggs. It's also offered with Louisiana Hot Sauce, Worcestershire, Ketchup [?], Soy Sauce and fresh crispy chilled chives as garnishments.
This soup is craved by late night Bourbon Street party goers and is commonly sold from the back of pick up trucks by independent sellers in New Orleans.
It's served in styrofoam cups for both convenience and, the fact that the styrofoam tends to absorb some of the beef fat in this soup. It's traditionally eaten with chopsticks and the piping hot broth is sipped directly from the cup.
Excellent work again you brilliant little 7 year old culinary gangstas!
Mike's Prime Rib Yakamein Soup
AKA: Louisiana Old Sober Soup
[pronounced yak-e-mon]
According to the New Orleans Historical Society, this soup was invented out of pure necessity by the South African and Japanese railroad slaves in the mid 1800's.
This tummy soothing soup is traditionally made with tender, long simmering beef chuck. Tho I typically use my leftover prime rib from my holiday meals. But, If simmered long enough, beef chuck works great as well.
This salty soup, [meant to encourage later water intake to assist with wicked hangovers] always includes sliced boiled eggs. It's also offered with Louisiana Hot Sauce, Worcestershire, Ketchup [?], Soy Sauce and fresh crispy chilled chives as garnishments.
This soup is craved by late night Bourbon Street party goers and is commonly sold from the back of pick up trucks by independent sellers in New Orleans.
It's served in styrofoam cups for both convenience and, the fact that the styrofoam tends to absorb some of the beef fat in this soup. It's traditionally eaten with chopsticks and the piping hot broth is sipped directly from the cup.
Excellent work again you brilliant little 7 year old culinary gangstas!
Open in Cookpad AppSteps
- 1
Purchase your prime rib and leave in the fridge for a week to age. Pull out, rinse, pat dry and coat with olive oil.
- 2
Bring meat to room temperature. Then, season generously. Don't remove the butcher's twine.
- 3
Bake at 400° on a lifted rack for 15 minutes.
- 4
Reduce heat to 325° for 20 minutes per pound. This prime rib for its weight was cooked for 30 additional minutes to achieve rare. Or, cook until it's internal temperature is 120°. You'll definitely want her rare.
- 5
Let her rest for 5 minutes. For this dish, the meat must bee rare. She'll finish cooking in your piping hot beef broth.
- 6
Create your beef broth.
- 7
Chop you're prime rib into small pieces from bone. Add to pot and add rib bone. You'll want that extra flavor. Don't add additional seasonings until this soup has come to s simmer for at least an hour. Otherwise you may over season.
- 8
Simmer covered for 2.5 hours. You'll know it's ready when the prime rib melts in your mouth.
- 9
Boil your [older] eggs by bringing them to a rolling boil. Then, turn off heat, cover pot sniff let eggs sit for 18 minutes. Place eggs in a bowl with cold water to stop the cooking process.
- 10
Boil your thick spaghetti noodles in a separate pot with salt and a dash of oil as per manufactures directions.
- 11
Pull out the rib bone and pick any meat from it. Place meat back in pot.
- 12
Add your drained noodles to broth. Also, add chopped chives to taste.
- 13
Serve with sides and garnishments. Enjoy!
Cooksnaps
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