Barbeque Beef Sandwiches

This slow cooked shredded beef will put smiles on a lot of faces.   Tender beef with cabbage and barbeque ingredients to make a robust western flavor.  We added sliced onions,sweet bread and butter pickles(you can use your favorite pickles) cabbage and more barbeque sauce to blend all the delicious flavors of barbeque! 

2 pounds stew meat

2 cups water, adding more as needed

4 cups shredded cabbage

½ cup barbeque sauce, your favorite brand

1/2 cup catsup

1/3 cup Worcestershire sauce

1 Tablespoon horseradish

1 Tablespoon mustard

3/4 cup reserved liquid 

 
8 Hamburger buns

I washed my meat with salt and Apple cider vinegar and rinsed it with cool water before starting

Place meat and water in a pot and simmer for 1 ½ hours or until meat is tender. ( Simmer means to have small bubbles coming up from the bottom

over medium low heat.)  You don't want the water to evaporate so
 keep checking and adding more water as needed.

 

I brought it to a boil, turned the heat down to medium low and put a lid on it. 

 

 It is important to check it about every 20 minutes or so

to see if you need to add more water. 

Keep the meat in water the whole time.

 

When meat is fork tender drain off liquid, reserving ¾ c. 

  Shred beef in pot. 

Add  all other ingredients and stir to combine.  The Cabbage here in the DR is almost white but has a great flavor.  A darker green cabbage would add more color but just use what is available to you.

Cabbage

Barbeque sauce

Catsup

Worcestershire sauce

Horseradish

Mustard

Reserved Beef liquid

Stir all together and simmer 1 hour stirring occasionally. You want the liquid to absorb into the meat so your sandwich will not be too juicy and make your bun soggy....nothing worse than a soggy bun!

 
Serve on hamburger buns with more cabbage,
sliced onion, more BBQ sauce and pickles!

I wish my son Hyrum was here to take all these food photos!  

 

© Nancy Rappleye 2013

 

 

 

                      

 

Banana Slush

This fresh Tropical fruity slush is so refreshing and reminds me of my childhood friend Julie P. when we spent some time visiting her grandparents in Idaho one summer where I tasted this yummy slushy punch for the first time.   I know your friends and family will enjoy this on a hot summer day to feel cool and refreshed!

 

 



4 cups sugar

6 cups water

3 (6 oz.) cans orange juice concentrate

 

2 (6 oz.) cans lemonade concentrate

5 crushed bananas

1 quart (4 cups) pineapple juice

 

cold Sprite, for serving

 

 Bring sugar and water to a boil to make a simple syrup. 
Stir occasionally just to make sure the sugar dissolves.

 

 

 

 As soon as it comes to a boil,

remove from heat and cool completely.

 

 Add juice concentrates 
(these are the brands that were available to me in the DR. 
Use what brands are available in your area) 

 

 Orange

 

lemon

 

 Pineapple

 

peel and mash banana's

 

Add mashed bananas to cooled sugar mixture and stir
to evenly distribute the bananas. The bananas will float on the top.

 

 Pour into an air tight container ( I had a bit more than my container would hold so I poured the rest into ice trays)

Place a lid on the container and

Freeze overnight.

 
Remove from freezer 20 minutes before serving

 

 

 Take a knife or spoon and make chunks.  You can add the whole container to a punch bowl and pour as much sprite as you need to fill the bowl then stir to make a slushy beverage for a crowd OR for individual servings, add to single glasses

 add Sprite, stir, and serve. 

 

 

 

 Add a fun umbrella pick, sit back, sip and pretend you're on a tropical Island!

 

© Nancy Rappleye 2013