For a complete meal, serve with side dishes such as Asian Vegetables with Vinaigrette Dressing, or add mushrooms, leafy vegetables, and noodles to cook in the broth.
INGREDIENTS | SERVES 6
Cut the beef into very thin slices, approximately 2 inches long.
Heat the broth on the stove and bring to a boil. Transfer enough broth to fill the fondue pot about ⅔ full. Set the fondue pot on the burner, with enough heat to keep the broth simmering throughout the meal. (Keep the remaining broth warm on the stove to use as needed.)
Invite guests to spear the sliced beef with a dipping fork and cook briefly in the broth until cooked according to individual taste.
Serve with the Horseradish Cream and mustard for dipping. Eat with the chutney.