- 3 Tbsp. vegetable oil
- 1 large yellow onion, roughly chopped
- 1 large celery stalk with leaves, cut in half
- 1 bunch fresh parsley
- 1 large garlic clove, smashed
- 3-4 lbs. beef chuck, cut into 1-inch chunks
- Salt and black pepper, to taste
- 1 Tbsp. soy sauce
- 2 tsp. Creole spice
- 3-4 eggs (½ egg per serving)
- 1 lb. spaghetti
- Hot sauce, to taste
- 1 bunch scallions, finely chopped
Put vegetable oil in a large Dutch oven or other heavy soup pot over medium heat. When it’s hot, add the onion, celery, parsley, and garlic. Cook, stirring frequently, until the onion is translucent, about 5 minutes.
Season the beef with salt and pepper, then add the beef, soy sauce, and Creole spice blend, along with 3 quarts (12 cups) of water, to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer until the beef is very tender, about 2-3 hours.
Meanwhile, in a medium saucepan, add the eggs, cover with water, and bring to a boil. Once the water comes to a boil, turn off heat and cover for 10 minutes. Fill a large bowl with ice water. Carefully drain the eggs and transfer them to the ice bath. Cook your pasta according to package directions. Peel the eggs and cut them in half lengthwise. Set aside.
When the beef is done, reduce the heat under the pot to low. Transfer the meat to a large bowl with a slotted spoon and shred it with two forks. Strain all the solids from your broth, and return the meat and broth to the pot. Taste and adjust the seasoning.
Serve with your favorite hot sauce and top with half an egg and scallions.
Note: can use meatballs (pictured) as additional protein, if desired. Can use radish as additional garnish, if desired.