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