Paleo Bone Broth Fondue
Deluxe Fondue Maker
$49.99
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Ingredients
1 quart bone broth or chicken broth
4 scallions, sliced
1 cup Napa cabbage, shredded
8 shiitake mushrooms, de-stemmed and sliced
1½ pounds beef, thinly sliced
Herb Dip:
½ cup extra virgin olive oil
2 tablespoons apple cider vinegar
3 tablespoons parsley leaves, finely chopped
3 tablespoons scallions, finely chopped
1 teaspoon garlic powder
¼ teaspoon kosher or sea salt
Fresh ground black pepper
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Instructions
In a small bow, add all ingredients for the herb dip and mix to combine.
Plug in the Fondue Pot to begin preheating on medium heat.
Add broth to the Fondue Pot.
Bring to a simmer. Add in scallions, cabbage, and mushrooms and cook for 5 minutes.
Dip each slice of beef into the hot broth until cooked through, about 30 seconds each. With each piece, remove and dip into herb sauce.
Serve the broth and vegetables into cups and pair with the cooked beef.
Sip and savor!
