In a medium-sized heavy-bottomed pot, cook sugar over medium-low heat about eight to 10 minutes, stirring often so it doesn’t burn. When sugar is melted and smooth, remove from heat and add soy sauce and Worcestershire sauce. Stir well. The sugar will likely seize; return pot to the heat until mixture is smooth and slightly thickened.

Preheat oven to 300 degrees Fahrenheit.

Heat a Dutch oven over high heat. Season beef with salt and pepper.

Add oil to the pot. When oil is hot, brown meat on all sides, about eight minutes total. This can be done in batches to avoid crowding the pot. Remove the beef and set aside.

Add shallots to the pot and cook until softened. Add ginger, garlic, and jalapeños and cook for one minute.

Add brandy/wine and stir, scraping any browned bits off the bottom of the pot. Cook until liquid is reduced by half, about two minutes. Return beef and any accumulated juices to the pot.

Add coconut water. The liquid in the pot should almost cover the meat, but not completely. Cover and place in the oven.

Cook for one hour and 20 minutes, until the meat is tender but not shredding. Uncover and cook for an additional 30 minutes to lightly caramelize and brown the exposed pieces of meat. Serve warm with pan sauces.