1 cup vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup chopped onion
2 pounds beef chuck
1 (10 ounce) can tomato paste
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried sage
In a medium bowl, mix vinegar, garlic powder, oregano, basil, onion, beef chuck and tomato paste. Mix well. Fold in olive oil, salt, rosemary, thyme and parsley. Shape mixture into 1 ounce chunks. Place in a large saucepan over medium heat and cook uncovered for about 1 hour.
Mix in basil, salt, rosemary, thyme and parsley. Add tomato paste mixture and whisk well. Stir in remaining ingredients (spice to taste) and simmer over medium heat for about 2 hours. Remove from heat, stir gently to prevent sticking. Serve warm over a bed of collards for tender meat.