1 ½ Lb. lean beef brisket or boneless trimmed shortribs
2 Tbsp. cooking oil
1 (6-oz) pkg. diced dried fruit and raisins
1/3 C. prepared horseradish
1 ½ C. water
½ tsp. salt
1 Lb. washed, trimmed spinach
Trim fat from meat, if necessary. Cut into ½ inch cubes. Heat oil in a 10-inch Dutch oven. Brown beef in hot oil over medium high heat. Stir in dried fruit, horseradish, water and salt. Cover and bring to a boil; reduce heat and simmer 45 minutes or until meat is tender. Add more water, if necessary. Pile spinach on top of meat, cover tightly and steam until spinach wilts. Cook and stir until spinach is tender, about 3 minutes.