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 cup. Cool beef shred and return to the Dutch oven. Add cabbage, barbecue 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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