In a Dutch oven, bring beef and water to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
Remove beef with a slotted spoon; shred with two forks and set aside. Skim fat from cooking liquid. Stir in the ketchup, Worcestershire sauce, lemon juice, horseradish, mustard and salt. Add shredded beef and cabbage. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until cabbage is tender.