1 1/2 lbs. lean chuck roast
1 c. water
1/4 c. red wine vinegar
1 tbsp. tomato paste
1 tsp. garlic salt
1/2 tsp. salt
1 tsp. pepper
1 bay leaf
1/2 c. chopped Jalapeno peppers, seeds and stems removed
1 c. chopped onion

Cut meat in 1 inch squares. Cutting meat while partially frozen makes this very easy. Combine remaining ingredients in a large glass or plastic bowl. Stir in meat; cover tightly, and marinate at least 24 hours, stirring occasionally.

When ready to cook, place 5-6 cubes of meat on a skewer and grill over hot coals, basting with 1/2 cup marinade. simmer remaining marinade about 15 minutes and serve with anticuchos.

Serves 4.