4 scallions, cleaned and sliced
1 cup napa cabbage, shredded
8 shiitake mushrooms, de-stemmed and
sliced
1 ½ lb beef, thinly sliced
Herb dip:
½ cup extra virgin olive oil
1 tsp garlic powder
¼ tsp kosher or sea salt
freshly ground black pepper
Paleo Bone Broth
Fondue
Mix together all ingredients for the herb dip. Plug in the Fondue Pot. Add bone broth to
the Fondue Pot and turn on medium heat.
Bring to a simmer and add in the scallions, cabbage and mushrooms, cook for 5 minutes.
Dip slices of beef into the hot broth until cooked through, about 30 seconds, remove and
and enjoy!
Ingredients:
Directions:
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