HOW TO MAKE MEAT FONDUE

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Beef Fondue and Dipping Sauces


Beef Fondue and Dipping Sauces

Ingredients

AÏOLI DIP
  • 1/2 cup mayonnaise
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
CURRY DIP
  • 3/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 2 teaspoons curry powder
  • 1/8 teaspoon ground ginger
HORSERADISH SAUCE
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
STEAK SAUCE
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon garlic salt
FONDUE
  • 1 quart (4 cups) peanut oil
  • 1 (3-lb.) beef tenderloin or boneless beef top sirloin steak, cut into 1 1/2-inch cubes
  • 1 (8-oz.) pkg. fresh whole mushrooms
Method
1To prepare aïoli dip, in small bowl, combine 1/2 cup mayonnaise and garlic; blend well. With wire whisk, beat in olive oil and salt until well blended.
2To prepare curry dip, in small bowl, combine all ingredients; blend well.
3To prepare horseradish sauce, in small bowl, combine all ingredients; blend well.
4To prepare steak sauce, in small bowl, combine all ingredients; blend well. Cover each dip or sauce tightly. Refrigerate until serving time.
5At serving time, heat peanut oil in fondue pot over medium heat until oil reaches 350°F. Place on warmer to maintain heat. Place beef cubes and mushrooms on serving platters.
6Pass beef and mushrooms to guests. Place 1 or 2 pieces beef and/or mushrooms on fondue fork. Place in hot oil; cook until beef is of desired doneness and mushrooms are tender. Serve with dips and sauces Enjoy it!


BEEF AND CHICKEN FONDUE




BEEF AND CHICKEN FONDUE

INGREDIENTS
Creamy Cucumber Sauce
  • 2 packages (3 oz) cream cheese, softened
  • 2 cups sour cream
  • 1/4 cup milk
  • 1 cup finely chopped peeled cucumber
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
Fondue
  • 1 lb boneless beef sirloin steak
  • 1 lb boneless skinless chicken breasts
Lettuce
  • 1 package (8-oz size) whole fresh white mushrooms
  • 2 medium bell peppers (any color), cut into 1-inch pieces
  • 2 medium carrots, cut into 1/4-inch slices
  • 2 cups small fresh broccoli florets (about 24)
  • 4 cans (14 oz each) chicken broth
  • 2 cans (14 oz) beef broth
  • 4 cloves garlic, peeled
  • 4 teaspoons parsley flakes
  • 2 teaspoons dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Other Purchased Dipping Sauces, if desired
  • Barbecue sauce
  • Horseradish sauce
  • Sweet-and-sour sauce
  • Teriyaki sauce
DIRECTIONS
To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping. Enjoy !


Fondue Bourguignonne


Fondue Bourguignonne

Ingredients

  • 4 cups vegetable oil, or mix of vegetable and olive oils
  • 8 ounces beef tenderloin, cut into small cubes or strips
  • 8 ounces chicken breast, boneless and skinless, cut into small cubes or strips
  • 1 tablespoon olive oil
  • Salt and pepper
  • 3/4 cup ground pork
  • 1/2 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 1 egg yolk
  • 1 teaspoon mustard
  • 4 small red-skinned potatoes, quartered and cooked until tender
  • 1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream)

Direction
Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish. Enjoy !




Mexican Beef Meatballs Fondue

Mexican Beef Meatballs Fondue

A nice meat fondue recipe...!
MEAT FONDUE RECIPE INGREDIENTS
  • 125 ml (1/2 cup) Medium Salsa
  • 250 ml (1 cup) Breadcrumbs
  • 1 Egg, Beaten
  • 1 Garlic Clove, crushed
  • 45 ml (3 tbs) Fresh Cilantro, Thinly Chopped
  • 5 ml (1 tsp) Green Onions, chopped
  • 0.5 kg (1 lb) Lean Ground Beef
  • Chili Powder, to taste
  • Salt and Pepper, to taste
  • Peanut Oil
MEAT FONDUE RECIPE INSTRUCTIONS

1. First of all in a large bowl, combine all the ingredients except the oil.
2. Next is to add salt and pepper to taste.
3. Mix well.
4. And then shape into balls about 2 cm wide (1 inch). Keep the meatballs refrigerated until fondue time.
5. Heat the peanut oil in your fondue pot. Make sure to not fill it to more than 1/2 of its capacity.
6. Let your meatball cook into the hot oil for a few minutes.
7. The meatballs fondue recipe is ready to serve....hmm..nice... Enjoy it with friends !
lamb-fondue-bourguignonne

Lamb Meat Fondue Bourguignonne














Lamb Meat Fondue Bourguignonne
Meat Fondue Recipe Ingredients :
  • 1 L (4 cups) Vegetable, canola or peanut oil
  • 150 g/person Lamb cubes, with bones and extra fat removed for dipping
Meat Fondue Recipe Instructions :
1. Fill your fondue pot to about 1/2 full or up to 2/3 full if your pot has a built-in splash guard.

2. Make sure that the pot is located in a spot where it won't have to be moved until your meal is over.

3. Light up the fondue burner and wait until the oil has reached 185C (365F). A piece of bread will turn brown in less than 30 seconds when the oil has reached this temperature.

4. Put a piece of meat on your fork and dip it in the hot oil for a few minutes.

5. When the meat is cooked, let it cool for a few seconds.

6. Dip it in one of the fondue dips.

7. Enjoy and repeat but no double-dipping!

Asian Teriyaki Marinade for Beef Fondue










Asian Teriyaki Marinade for Beef Fondue


A great meat fondue recipe to try !
MEAT FONDUE RECIPE INGREDIENTS
  • 1 Garlic Clove
  • 60 ml (1/4 cup) Soy Sauce
  • 10 ml (2 tsp) Fresh ginger, grated
  • 15 ml (1 tbs) Peanut Oil or Other Vegetable Oil
  • 15 ml (1 tbs) Honey
  • 2 ml (1/2 tsp) Sugar
  • 0.5 kg (1 lb) Tender cut of Beef (e.g., Tenderloin), cut into strips

MEAT FONDUE RECIPE INSTRUCTIONS
1. Crush the clove of garlic.
2. In a large bowl, combine all the ingredients except the beef.
3. Mix well.
4. Place your beef strips into the bowl and coat them well.
5. Let the meat soak up the marinade for at least two hours in the refrigerator.
The meat fondue recipe is ready...enjoy it !
mexican-beef-meatballs-fondue

Japanese Beef Fondue Recipe (Shabu Shabu)

Japanese Beef Fondue Recipe (Shabu Shabu)
Meat Fondue Recipe Ingredients

For the broth and vegetables:
  • 7 cups chicken stock, preferably homemade (page 338)
  • One 3-inch piece fresh ginger, peeled and thickly sliced
  • 4 garlic cloves, peeled and smashed with the side of a knife
  • 8 scallions, white and 1 inch of the green parts, coarsely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian (toasted) sesame oil*
  • 1 small Napa cabbage, cored and thinly shredded
  • 6 carrots, thinly sliced
  • 2 large red bell peppers, cut into 1-inch pieces
  • 1/2 pound shiitake mushrooms, stems discarded, caps sliced
  • 1 1/2 pounds boneless shell or sirloin steak
  • 1/2 pound sugar snap peas, blanched in boiling water for 30 seconds, drained, and shocked in ice water
For the sauce:
  • 1/2 cup sour cream
  • 1 teaspoon prepared wasabi*
  • 1 tablespoon snipped fresh chives
  • 1/2 teaspoon dry mustard
  • Kosher salt and freshly ground black pepper to taste

Meat Fondue Recipe Instructions

To make the broth, combine the stock, ginger, garlic, scallions, soy sauce, and sesame oil in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, for 20 minutes. Strain, discard the solids, and return the stock to the saucepan. Keeping the heat at medium to medium-low, maintain a slow, steady simmer while preparing the dish. Add the cabbage and simmer for 1 minute. Use a slotted spoon to transfer to a large platter. Do the same for the carrots, peppers, and mushrooms, cooking the carrots and peppers for 3 minutes and the mushrooms for 2 minutes. Arrange each in a separate mound on the platter as they are cooked.

Place the beef in the freezer for about 30 minutes or until slightly stiff. This makes it easier to slice thinly. Cut the beef against the grain into paper-thin slices and arrange decoratively on a different platter. Add the peas to the platter.

To make the sauce, combine the sour cream, wasabi, chives, and mustard in a small bowl. Thin with water as desired. Stir well and season with salt and pepper.