2 tbsp. salad oil
1/2 c. chopped onion

Saute until tender. 1 c. water 1 tbsp. sugar 1/2 tsp. salt 1 tsp. hot red pepper sauce

Simmer 15 minutes. 1/3 c. vinegar 2 tbsp. molasses 1/4 tsp. salt

Simmer five minutes.

Marinate 24 hours. Grill forty minutes. Servings six to ten.

In a large saucepan heat oil. Add onion and saute until tender. Add tomato paste, water, sugar, hot red pepper sauce and salt. Stir to blend. Simmer over low heat for 15 minutes. Add lemon juice, vinegar, molasses and simmer 5 minutes. Place beef chuck in a shallow glass dish or bowl and pour sauce over. Cover and marinate in the refrigerator for 24 hours.

Cook meat on grill over well grayed coals for 40 minutes (or on rack in broiler pan, 4 to 5 inches from heat), turning and basting with sauce at two-minute intervals. Heat remaining marinade and serve with thinly sliced beef.