Dash DFM250, Instruction Manual

Page: 21 / 36

1 quart bone broth or chicken broth
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
2 tbsp apple cider vinegar
3 tbsp parsley leaves, finely chopped
3 tbsp scallions, finely chopped
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
dip into the sauce. After the beef is finished, serve the broth and vegetables into cups, sip
and enjoy!
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Ingredients:
Directions: