iYakamein

1. Pat the beef dry and season lightly with a pinch of the kosher salt and black pepper. Heat the oil in a large heavy pot over medium-high heat until shimmering, 1–2 minutes.

2. Sear the beef pieces on all sides until well browned, 6–8 minutes total. Add the onion, celery, and smashed garlic; cook, stirring, until aromatic, 2–3 minutes.

3. Add the water, soy sauce, Worcestershire, remaining kosher salt (2 tsp), black pepper, Creole seasoning, paprika, garlic powder, onion powder, cayenne, and bay leaves. Scrape up any browned bits, bring to a boil, then reduce to a gentle simmer. Skim foam and fat as needed.

4. Partially cover and simmer until the beef is very tender and can be pulled apart with a fork, 1.5–2 hours.

5. While the beef simmers, place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, cover, remove from heat, and let stand 10–12 minutes. Transfer to an ice bath until cool, 5 minutes, then peel and halve.

6. About 15 minutes before the beef is done, bring a large pot of water to a boil and add the 1 tbsp kosher salt for the pasta water. Cook the spaghetti until just tender, 8–10 minutes. Drain and rinse briefly under cool water to stop cooking; set aside.

7. Remove the beef from the pot to a board. Strain the broth, discarding the aromatics and bay leaves, and return the clear broth to the pot over low heat. Slice or shred the beef across the grain into bite-size pieces and return it to the broth. Taste and adjust seasoning with additional soy sauce or salt if needed.

8. To serve, divide the spaghetti among warmed bowls. Top with beef and ladle over hot broth to generously cover the noodles. Add half an egg to each bowl, sprinkle with green onions, and pass hot sauce for serving.