Barbecued Ropa Vieja

4 to 5 pounds chuck steak

Salt and pepper

2 tablespoons pure olive oil

2 tablespoons butter

2 large onions, sliced

12 garlic cloves, thinly sliced

1 cup water

1 (8-ounce) can tomato sauce

3 tablespoons brown sugar

1 teaspoon dry mustard

1/2 cup fresh lemon juice

1/2 cup Spanish sherry vinegar

1/2 cup tomato ketchup

2 tablespoons Worcestershire sauce

1 tablespoon ground cumin

1 tablespoon black pepper


Season both sides of steak with salt and pepper. Heat oil in large,
heavy saucepot and sear steak on both sides over medium-high heat.
Remove and set aside. Add butter to the pan and when it begins to
foam, add onions and garlic. Cook until caramelized, about 15 minutes.

Deglaze pan with water, scraping the bottom often. Reduce heat to very
low and add meat. Add tomato sauce and caramelized mix. Cover the pan
and cook for 2 hours, turning steak after 1 hour.

Meanwhile, combine brown sugar, dry mustard, lemon juice, vinegar,
ketchup and Worcestershire sauce in a small bowl to make barbecue
sauce. When the meat has cooked for 2 hours, uncover the pan, skim
excess fat, and add the barbecue sauce. Cover pan and cook 1 hour
longer.

Remove meat from the pan and allow to cool. Reduce sauce over high
heat, 10-20 minutes, until it thickens. Shred the meat, discarding any
fat or bones. Reduce heat to low, adding the meat to the reduced sauce
in the pot. Add the pepper and cumin and cook 10 minutes longer.

Serve over diced and roasted sweet potatoes and cooked sweet corn,
with a poached egg on top. Serves 6