Instructions

Step 1: Prepare the ingredients

• Wash the spinach thoroughly and drain.
• Peel the radish, sweet potato, and taro, then slice them thinly.
• Keep the Allana beef chilled until cooking; gently separate any slices that are stuck together.

Step 2: Prepare the broth

• Pour the broth (bone broth, chicken broth, or water) into a large pot and bring to a boil.
• You may season it lightly with salt, pepper, or other Paleo-approved seasonings if desired.

Step 3: Cook the hot pot

• Once the broth begins to boil, add the beef slices and vegetables one by one.
• Cook until the beef turns from red to brown and the vegetables become tender.

Note: Root vegetables like sweet potatoes and taro take longer to cook than leafy greens.

Step 4: Serve and enjoy

• Remove the cooked meat and vegetables and place them in individual bowls, or enjoy them directly from the pot.
• Serve with gluten-free Tamari dipping sauce, or enhance the flavor with lemon juice and minced garlic to taste.

Tips for the Perfect Paleo Shabu Shabu

• Thinly sliced beef cooks quickly - add one slice at a time while eating to keep it tender and juicy.
• Add leafy greens last to preserve their vibrant color and nutrients.
• Keep the broth at a gentle simmer to maintain the natural sweetness of the meat and vegetables.
• When cooking for a group, prepare a variety of vegetables for a more flavorful and colorful hot pot experience.

Conclusion

Paleo Shabu Shabu is the perfect harmony of tender beef, fresh vegetables, and naturally sweet, clear broth - a dish that is both visually stunning and deeply nourishing. Whether for a family dinner, a quick lunch, or a fine-dining restaurant menu, this Paleo hot pot is sure to satisfy even the most discerning palates.