Try this Jewish (Kosher / Kosher style) food recipe, along with other horseradish recipes for Jewish food including Horseradish Pot Roast and Wasabi Horseradish Firecracker Snapper.
1/4 cup horseradish
1/4 cup soy sauce
3 oz concentrated frozen pineapple juice, thawed
1 1/2 teaspoon grated garlic
1 teaspoon ground pepper
INGREDIENTS FOR KABOBS:
2 lbs boneless beef rump roast, cut into 3/4 inch cubes
2 medium mangoes, peeled, pitted, cubed
2 medium red bell peppers, cut into 1 inch squares
24 9 inch long bamboo skewers, soaked in water for 1 hour
Mix all ingredients for marinade and mix with beef. Marinade 4-6 hours.
On each skewer thread beef alternating mango and bell pepper.
Do not end with mango because it is slippery and will fall off.
Each skewer should have about 4 beef cubes, 2 mangoes and 2 bell peppers.
Barbecue over hot coals 6-8 minutes or till desired doneness.
Serve piping hot on bamboo tray lined with banana or lettuce leaves.