Yakamien – Braised Beef and Shrimp Spaghetti, Creole Sauce

Ingredients

• 500 g Beef (shank or chuck) (cut into pieces about 1 cm thick and 3‑4 cm long)
• 250 g Peeled shrimp (deveined, kept chilled)
• 250 g Spaghetti (preferably durum wheat)
• 4 pcs Eggs (hard‑boil then peel)
• 1 botte Chives (cut into rings)
• 2 c. à soupe Soy sauce (low‑salt if possible)
• 2 c. à soupe Worcestershire sauce (for umami depth)
• 1 c. à café Tabasco (adjust to desired heat)
• 1 c. à café Onion powder (or finely chopped onion)
• 1 c. à café Garlic powder (or fresh pressed garlic)
• 1 pcs Beef bouillon cube (dissolved in cooking water)
• 2 c. à soupe Creole spice blend (cagin) (available at American grocery stores or large supermarkets)
• 2 c. à soupe Vegetable oil (for searing the meat)
• 1500 ml Water (for the broth, adjust according to pot size)

Instructions

1. Prepare the ingredients

   Slice the chives into rings, cut the beef into pieces about 1 cm thick and 3‑4 cm long, peel the shrimp and remove the veins. Keep the meat and shrimp chilled.

   Time: PT5M

2. Sear the beef

   Heat 2 tablespoons of oil in the pot over high heat. Add the beef pieces and sear for 4‑5 minutes until nicely browned on all sides.

   Time: PT5M

   Temperature: feu vif

3. Add the aromatics

   Stir in the cagin blend, onion powder and garlic powder. Mix quickly for 1 minute to release the aromas.

   Time: PT1M

   Temperature: feu moyen

4. Prepare the broth and simmer

   Pour in 1.5 L of water, add soy sauce, Worcestershire sauce, Tabasco and the bouillon cube. Bring to a boil, cover, then reduce heat to low and let simmer for 1 hour 45 minutes.

   Time: PT1H45M

   Temperature: feu doux

5. Cook the hard‑boiled eggs

   While the beef simmers, place the eggs in a small saucepan, cover with cold water, bring to a boil then cook for 9 minutes. Cool under cold water, peel and set aside.

   Time: PT9M

   Temperature: 100°C

6. Add the shrimp

   After the 1 h 45, taste the broth, adjust seasoning if needed, then add the shrimp. Cook for 3‑4 minutes until they turn pink and opaque.

   Time: PT4M

   Temperature: feu moyen

7. Cook the spaghetti

   Bring a large pot of salted water to a boil, add the spaghetti and cook according to package instructions (about 10 minutes) until al dente. Drain.

   Time: PT10M

   Temperature: 100°C

8. Plating

   Divide the spaghetti into bowls, arrange the braised beef, shrimp, hard‑boiled eggs halved, and sprinkle with chive rings. Pour a little hot broth over each serving.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

3 g