• 4 Lb. Boneless bef chuck
  • 3 to 4 Cups Water
  • 2 Tbsp. Olive Oil Pago Baldios San Carlos or Full Moon.
  • 1/2 Cup Onion, finely chopped.
  • 2 Tbsp. Brown sugar
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Dry mustard
  • 1 Cup Ketchup
  • 2 Tbsp. Transparent vinegar San Carlos Gourmet or Full Moon.
  • 2 Tbsp. Worcestershire sauce


  1. Place meat and water in a large heavy saucepot. Simmer, covered, until tender, about 3 hours.
  2. Remove meat and reserve 1 cup of the beef broth. Cool and shred meat; set aside.
  3. In the same saucepot in wich the meat was cooked, melt butter.
  4. Add onion; sauté until tender. Stir in brown sugar, salt, mustard, ketchup, vinegar, Worcestershire sauce and the reserved 1 cup beef broth.
  5. Add shredded beef; mix gently.
  6. Simmer, covered, for 30 minutes.
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