Kombu Dashi Beef Drizzle (~12 Cal / 2 Tbsp)

A smoky, tomato-forward drizzle that turns plain shredded chuck roast into something worth eating. The kombu dashi base delivers iodine, glutamates, and trace minerals for under 12 calories per serving.

Ingredients

• 1 strip kombu (4 inch)
• 2 cups cold water
• 1 can fire-roasted crushed tomatoes
• 2 cloves garlic
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tbsp apple cider vinegar
• 1 tbsp nutritional yeast
• Pinch of cayenne
• 1/2 tsp dulse flakes
• 1/8 tsp xanthan gum

Instructions

1. Soak the kombu strip in 2 cups cold water for 30 minutes.
2. Bring to a bare simmer. Remove the kombu before it boils.
3. Add fire-roasted tomatoes, garlic, smoked paprika, turmeric, apple cider vinegar, nutritional yeast, cayenne, and dulse flakes to the dashi.
4. Blend in a Vitamix until silky.
5. Warm in a saucepan for 5 minutes.
6. Remove from heat. Whisk in 1/8 tsp xanthan gum slowly until incorporated.
7. Cool and refrigerate.

Storage

Keeps 10 days refrigerated. Store in a squeeze bottle or mason jar.