Ingredients:

• 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

Steps:

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.