The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Jacqueline Blanchard’s Yakamein


1 (1-pound) beef tendon

1 (3-pound) oxtail, cut into 2-inch-thick pieces (ask your butcher to do this)

1 (3-pound) beef neck

1 (5-pound) brisket, cut into 4 pieces

1 (2-pound) marrow bone

Salt and pepper to taste

Vegetable oil

4 thyme sprigs

2 bay leaves

Tamari (or soy sauce) to taste

Hoisin to taste

2 pounds spaghetti, cooked

Sambal to taste

Sliced scallions for garnish

Sliced serranos for garnish

6 medium-boiled eggs, peeled and halved


  1. Simmer tendon in water for 30 minutes. Remove from water, cool, and slice into ¼-inch slices. Set aside.
  2. Preheat oven to 375 degrees. Season oxtail, beef neck, brisket, and marrow bone with salt and pepper and lightly coat with vegetable oil. Roast on a sheet tray until deeply caramelized, about 30 minutes.
  3. Place sliced tendon, roasted meats and marrow bone, thyme, and bay leaves in a large pot. Add enough cold water to cover by one inch. Bring to a boil then reduce to a low simmer. Simmer for 8 to 10 hours with the lid cracked. If mixture reduces by more than a third, add water.
  4. Remove and discard marrow bones, leaving marrow in broth. Remove oxtail and beef neck, pick meat from bones, and add meat back to broth. Discard bones. Remove brisket chunks, shred, and add back to broth.
  5. Bring broth to a boil then reduce to a low simmer, seasoning to taste with tamari, hoisin, salt, and pepper. Simmer for 20 minutes to let flavors meld. The broth should be rich and meaty.
  6. To serve, divide spaghetti evenly among soup bowls. Add a spoonful of sambal and pour piping-hot broth and meat over noodles. Top with scallions, serranos, and half an egg.
Print Recipe