Stringy Barbecue

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When I was a kid, we always called it "stringy barbecue", I guess to differentiate it from sloppy joes? I don't know for sure, but this was always my favorite. I think my mom got the recipe from a leaflet published years ago (maybe even before I was born) by Swift and Company, It always felt like an "occasion" when she made this for us:

4 pounds boneless beef stew
water
9 cups shredded cabbage
2 cups ketchup (use Bruce's ketchup here- you will need about 1 1/3 batches, so go ahead and double it)
2 tablespoons horseradish (I have to leave this out- FC won't touch horseradish)
2 tablespoons lemon juice
1 tablespoon prepared mustard
3/4 cup Worcestershire sauce
1 tablespoon salt

1 1/2 cups water

(may add liquid smoke, if desired)

Place beef in large kettle with water to cover. Simmer two hours, until meat is very tender. (I simmered it for more than two hours, until the meat fell apart- because that's the way I like it.)

Remove meat from broth ; cut into small pieces.

Place meat and remaining ingredients in kettle with broth, and simmer for 45 to 60 minutes.


* Exported from MasterCook *
Bruce's Ketchup
6 ounces tomato paste
1/2 cup water
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon onion powder
liquid Splenda -- 1 or 2 drops

Combine all ingredients in a small bowl.
Refrigerate for several hours before using.

Per Serving (based on a two-tablespoon serving): 12 Calories; trace Fat (4.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 290mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Other Carbohydrates.

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