Pre-heat oven to 350 degrees.
Cube meat into 2x2
Stir flour, salt and pepper together and roll cubed meat in the seasoned flour.
Sear floured meat in 1 oz of canola oil till golden brown on each side.
While meat is searing, cut carrot, celery and white onion into 1
Put the mustard into a mixing bowl and stir. Remove the seared meat from the pan and roll the pieces in the mustard. Make sure they are full coated.
Transfer the meat to the braising or oven safe pan with the caramelized vegetables.
Add beef broth so that it covers 3/4 of the meat in the pan.
Put braising pan in pre-heated oven at 350 degrees - covered with foil - for about 2 hours until the meat is easy to shred. Check every 20 minutes to be sure there is still broth in the pan. If not, add more broth to keep the meat moist.
Make pickled onion while the meat is braising. Julienne slice red onion 1/4
Toast hot dog buns in lightly buttered pan. When meat is cooked (falling apart), fill buns with meat and pickled onions and serve.