In a large bowl, whisk together the vinegar, cumin, coriander, turmeric, cayenne pepper, cinnamon, cloves, and salt to form a paste.

Add the beef cubes to the bowl and toss until every piece is well coated. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for about 8 to 10 minutes until they are golden brown.

Stir in the minced garlic and grated ginger. Cook for another 2 minutes until the mixture smells very fragrant.

Add the marinated beef to the pot. Cook the meat in batches if necessary, searing the edges until they are browned on all sides.

Stir in the tomato paste and cook for 1 minute, mixing it well with the meat and onions.

Pour in the beef broth. Bring the liquid to a gentle boil, then turn the heat down to low.

Cover the pot with a tight-fitting lid and simmer for 1.5 to 2 hours until the beef is very tender.

Taste the sauce and add more salt if needed. Garnish with fresh cilantro before serving.