Preheat the oven to 350°F
Season the beef all over with the Creole seasoning
Heat the vegetable oil in a heavy-bottomed, lidded Dutch oven over medium-high heat
Add the halved onion and beef cubes and cook until browned, for about 3 minutes, turning the cubes as needed
Add the beef stock, water, soy sauce and ketchup to the dish and bring to the boil
Cover, then transfer to the oven and cook until the beef is fork-tender, for about 90 minutes
Discard the onion, then remove the beef cubes from the casserole dish, transferring them to a cutting board and chopping into small pieces
Return the beef to the dish and set aside
Bring a saucepan full of salted water to the boil and cook the spaghetti according to the directions on the packet. Drain and set aside
Bring the beef broth back to a boil
Divide the spaghetti, beef broth and shredded beef into two bowls. Top each bowl with two hard-boiled egg halves and the spring onions
Top with TABASCO® Sauce and serve immediately
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You will need:
Original Red Sauce
Our most versatile sauce. Enliven the flavor of any meal.
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