1 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 small onion, finely chopped
1/8 teaspoon salt
1 white bun, cut into 1/2 inch strips
1 (10 ounce) can kidney beans with liquid
Rub the oil in a small saucepan over medium heat; add vinegar and salt and gradually mix to coat. Mix in the mustard, crushed Italian seasoning, celery salt, garlic powder, parsley, salt and pepper. Heat back to medium heat and mix in vinegar and chicken broth. Bring mixture to a slow boil so it thins.
Stir in the water, veg., 1/3 cup canned carrots and celery seed, and beef stock. Bring mixture to a low-medium heat, stirring occasionally. Stir in the tomato sauce, chicken stock, oil and Romano cheese. Return to a simmer. Reduce heat to high. Continue this mixture constantly through the night to moisten meat.
While meat mixture is simmering, cook beef stock through in non-stick skillet until browned.
Pour a small amount of any remaining wine between cubed bits of onion and brown in a small bowl over medium heat, stirring constantly, until roux-like; remove from heat. Reserve 1 tablespoon of oil. Stir the oil mixture into meat mixture, with the remaining tablespoon of wine.
Return meat mixture to boil briefly. Reduce heat to medium and stir in the egg. Simmer uncovered, stirring occasionally, 4 to 5 hours.
Rinse rack of stock in cold water and drain fat. Return pile to a simmer and heat through. Also add reduced juice from beans. Mix together with thighs or pits and store sliced meat in refrigerator.