Place beef in a large bowl or dish and sprinkle with sugar and salt. Add cloves, peppercorns, hot sauce, onion and carrot. Pour beer and olive oil over it. Cover and refrigerate several hours or overnight, turning several times.

Melt butter in Dutch oven . Remove meat from bowl, reserving marinade. Place in Dutch oven and brown well on all sides. Add 1/2 cup of reserved marinade (including carrots and onions.) Cover tightly and simmer over low heat 1 to 2 hours or until fork tender. Add more marinade if necessary to keep meat from drying out.

Makes 6 to 8 servings.