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Contest Winning Barbecued Beef Sandwiches Recipe
Contest Winning Barbecued Beef Sandwiches Recipe photo by Taste of Home

Contest Winning Barbecued Beef Sandwiches Recipe

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The great thing about this recipe—especially for non-cabbage lovers!—is that you can't taste the cabbage in the meat. Yet, at the same time, it adds a nice heartiness and moistness to it. I credit my mother for my love for cooking. My grandmother, too...I remember how she made barbecued beef on weekends when grandkids visited. Home for my husband, our daughter (she's 12) and me is a small village on the banks of the Mississippi River.
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
MAKES: 10 servings

Ingredients

  • 2 pounds beef stew meat
  • 2 cups water
  • 4 cups shredded cabbage
  • 1/2 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/3 cup Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1 tablespoon prepared mustard
  • 10 hamburger or other sandwich buns, split

Nutritional Facts

1 serving (1 each) equals 290 calories, 9 g fat (3 g saturated fat), 56 mg cholesterol, 637 mg sodium, 30 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. In a Dutch oven, combine the beef and water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until tender. Drain cooking liquid, reserving 3/4 cup.
  2. Cool beef; shred and return to the Dutch oven. Add the cabbage, barbecue sauce, ketchup, Worcestershire sauce, horseradish, mustard and reserved cooking liquid. Cover and simmer for 1 hour. Serve warm in buns. Yield: 10 servings.
Originally published as Barbecued Beef Sandwiches in Country Woman September/October 1994, p31

Nutritional Facts

1 serving (1 each) equals 290 calories, 9 g fat (3 g saturated fat), 56 mg cholesterol, 637 mg sodium, 30 g carbohydrate, 2 g fiber, 22 g protein.

Reviews for Contest Winning Barbecued Beef Sandwiches

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
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MY REVIEW
Reviewed Aug. 7, 2014

"Thanks for sharing this recipe. We've had a bulk of stew meat in the freezer and I've been wanting to make something other than your basic stew with it. I used your cooking method then once the meat was pulled apart I tossed it with a pepper plant brown sugar sauce I had left over from wings the other night. Perfect for sandwiches, burrito, taco...you name it!"

MY REVIEW
Reviewed Oct. 23, 2013

"A little high in sodium, but overall great flavor."

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