1 1/2 pounds beef chuck
1 onion, sliced into 1/4-inch slices
9 stalks celery, peeled and seeded
1/2 cup red wine
1 teaspoon salt
1 teaspoon mustard seed
1 teaspoon mace
1/4 cup distilled white vinegar
8 teaspoons crushed coriander seed
1/4 cup chopped onions
1 teaspoon black pepper
2 teaspoons minced fresh parsley
5 teaspoons red wine vinegar
1 (3.5 ounce) can minced onion, drained
1 clove garlic, chopped
2 tablespoons tomato paste
Place beef chuck in stockpot with rinsed and dried vegetables. Dig in onion slices with meat spatula to 3 centimeters by 6 centimeters. Set aside.
Heat 2 tablespoons of red wine vinegar in a small saucepan or pitcher, and pour over chopped onion slices. Cover, and simmer over low heat 10 minutes, stirring occasionally. Remove meat from onion slices, and shred with two forks to pieces.
Stir meat & onion into 4 cups stock with broth. Bring to a boil, stirring occasionally. Continue to stir until vegetables are softened, 1 to 2 minutes; add beef, celery, wine, salt, mustard & mace. Cover, and simmer for 1/2 hour, stirring occasionally.
After eggs are dissolved, stir together well. Pour in clove garlic and tomato paste, mixing well. Bring to a boil, then reduce heat to low, simmer for 20 minutes, stirring occasionally. Stir in parsley; cook, stirring occasionally, until pasta mixture is reduced, about 3 more minutes.