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In a covered Dutch oven or saucepan, simmer Beef in water for 1-1/2 hours or until tender. Drain cooking liquid, reserving 3/4 cups. Cool Beef; shred and return to the Dutch over. Add Cabbage, BBQ sauce, Ketchup, Worcestershire Sauce, Horseradish, Mustard and the reserved cooking liquid. Cover and simmer for 1 hour. Serve warm in buns.
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