HOW TO MAKE MEAT FONDUE

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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.

Beef Fondue Recipes

Beef Fondue Recipes
Meat Fondue Recipe Ingredients:
  • 3 pounds sirloin, cut into ½-inch cubes
  • ½ pound butter
  • ¾ cup olive oil
  • 10 tablespoons butter
  • 5 tablespoons Worcestershire sauce
  • 3 tablespoons Dijon mustard
Meat Fondue Recipe Instructions:

1) Melt ½ pound butter and olive oil in a large pan. When hot, transfer to a large fondue fan.

2) Meanwhile, prepare the dipping sauce: melt 10 tablespoons butter, Worcestershire sauce, and mustard in a medium pot. Stir until fully melted; keep warm over low heat.

3) When oil mixture begins to bubble, spear beef cubes with a fondue fork; lower into oil and fry 3 minutes, until no longer pink. Serve with warm dipping sauce.

Meat Fondue With Four Sauces Recipe

Meat Fondue With Four Sauces Recipe
A nice meat fondue recipe to try !
Meat Fondue Recipe Ingredients:
  • 1 pound pounds boneless beef sirloin steak* OR
  • 2 pounds skinless, boneless chicken breast halves OR
  • 8 ounces peeled & deveined large shrimp
  • 4 cups beef or chicken broth
  • 2 green onions, thinly sliced
  • 1 teaspoon grated fresh ginger
  • 1 1/2 teaspoon whole black pepper
Teriyaki Marinade***
  • 1 cup soy sauce
  • 1/2 cup dry sherry or white wine
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons dark sesame oil
  • 1/3 cup dark brown sugar
***Southwestern Cocktail Sauce***
  • 3/4 cup bottled chili sauce
  • 2 tablespoons finely chopped onion
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon garlic salt
  • 3 tablespoons snipped fresh cilantro
  • 4 teaspoons lime juice
  • 1 jalapeno chili pepper, seeded & chopped
  • 4 dashes bottled hot pepper sauce
***Wasabi Tartar Sauce***
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons finely chopped green onion
  • 1 teaspoon wasabi paste
  • 1 teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
***Sesame-Ginger Sauce***
  • 1 cup soy sauce
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1/2 teaspoon toasted sesame seeds
  • 1/2 teaspoon grated fresh ginger
***Sauce Royale***
  • 1 cup sour cream
  • 1 package dry onion soup mix
  • 3 egg yolks
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • white pepper, to taste
  • salt, to taste
Meat Fondue Recipe Instructions:

Partially freeze beef or chicken. Thinly slice beef across the grain into bite-size strips; thinly slice chicken crosswise into bite-size strips. Set aside. Combine broth, onions, ginger, and pepper in a large saucepan. (If serving all three proteins, use either beef or chicken broth; use beef broth for beef, and chicken broth if serving only chicken and shrimp.)

Bring mixture to a boil. Pour into a fondue pot and return to boiling.

To serve, use a fondue fork to dip beef, chicken, or shrimp into broth; cook to desired doneness. Serve with a dipping sauce (below).

* If desired, beef or chicken may be marinated using the following marinade.

Teriyaki Marinade

Combine ingredients and marinate chicken or meat for several hours.

Southwestern Cocktail Sauce

In a small bowl, combine all ingredients. Cover and refrigerate for up to one week.

Wasabi Tartar Sauce

Combine, cover, and refrigerate for up to 1 week.

Sesame-Ginger Sauce

Combine, cover, and refrigerate for up to 1 week.

Sauce Royale

Blend sour cream and soup mix; add egg yolks, lemon juice and Worcestershire sauce and seasonings. Cook over low flame, stirring constantly until sauce starts to thicken slightly. Do not boil. Remove from heat and continue stirring as sauce thickens. Allow to cool before serving.
The meat fondue recipe with four sauces is ready to serve...enjoy it !
lamb-fondue-bourguignonne