Japanese Beef Fondue Recipe (Shabu Shabu)

Delicate beef, flavorful broth, and fresh vegetables for the perfect hot-pot experience

Shabu Shabu is a beloved Japanese hot-pot dish where thinly sliced beef is briefly swished in hot broth, then dipped in savory sauces. Unlike the oil-based Bourguignonne, Shabu Shabu highlights the natural tenderness of high-quality beef and the freshness of vegetables. It’s interactive, healthy, and perfect for family dinners or elegant gatherings.

What Makes Shabu Shabu Special

Ultra-thin beef slices cook in seconds
Light, aromatic broth enhances natural flavors
Interactive dining experience—guests cook their own pieces
Versatile dipping sauces elevate every bite

Best Cuts of Beef for Shabu Shabu

Choose high-quality, well-marbled cuts for tenderness and flavor:

Ribeye
Sirloin
Tenderloin (filet mignon)

Tip: Freeze beef for 30–60 minutes before slicing—it’s easier to cut paper-thin slices.

Essential Ingredients for Shabu Shabu

Broth (Dashi-Based)

6 cups kombu dashi (or water + kombu)
2–3 shiitake mushrooms (optional, for aroma)
1 tbsp sake
1 tsp soy sauce

Beef

1 lb (450 g) thinly sliced beef, preferably well-marbled

Vegetables & Add-Ins

Napa cabbage, bok choy, or spinach
Carrots, thinly sliced
Enoki or shiitake mushrooms
Tofu, firm or silken, cut into cubes
Udon noodles or cooked rice for serving

How to Prepare Shabu Shabu

Make the broth: Simmer kombu dashi with mushrooms, sake, and soy sauce for 5–10 minutes. Remove kombu before serving.
Arrange ingredients: Place beef, vegetables, tofu, and noodles on platters for easy access.
Heat the broth: Transfer to a tabletop hot pot or electric pot, and bring to a gentle simmer.
Cook beef: Guests pick up a slice with chopsticks and swish it in the simmering broth for 5–10 seconds until just cooked.
Cook vegetables and tofu: Add to the simmering broth and cook until tender (2–5 minutes).

Traditional Shabu Shabu Dipping Sauces

1. Ponzu Sauce

Citrus-based soy sauce for light, refreshing flavor

¼ cup soy sauce
¼ cup lemon or yuzu juice
1 tsp mirin
Optional: grated daikon or scallions

2. Sesame (Goma) Sauce

Creamy, nutty flavor that complements beef

3 tbsp toasted sesame paste
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
Water to thin consistency

Optional Extras

Grated garlic or ginger
Shichimi togarashi (Japanese seven-spice blend)
Fresh scallions for garnish

Serving Suggestions

Serve hot, with sauces in small dipping bowls
Offer steamed rice or udon noodles for a complete meal
Keep a small bowl nearby for cooked vegetables and beef
Encourage guests to cook each piece briefly for maximum tenderness

Make-Ahead Tips

Slice beef thinly and refrigerate up to 1 day ahead
Prep vegetables and tofu in advance
Broth can be made 1–2 days ahead and reheated gently

Tips for a Perfect Shabu Shabu Experience

Do not overcrowd the pot—cook 1–2 slices at a time
Swish beef briefly—overcooking makes it tough
Use fresh, high-quality ingredients—flavors are delicate and natural
Rotate sauces—alternate between ponzu and sesame to enjoy different flavor profiles

Why You’ll Love Japanese Beef Fondue

Shabu Shabu is more than a meal—it’s interactive, healthy, and elegant. Each bite highlights the tender beef, flavorful broth, and fresh vegetables. Whether for family dinners or entertaining friends, it’s a Japanese culinary tradition that brings comfort, freshness, and fun to the table.

OTHER RECIPES

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.

Cool. Enjoy the Japanese Beef Fondue Recipe !!!

Japanese Beef Fondue Recipe Video :

Lamb Meat Fondue Bourguignonne

A Gourmet Twist on a Classic

Tender lamb, sizzling hot oil, and unforgettable dipping sauces

If you love Beef Fondue Bourguignonne, wait until you try lamb meat fondue. This luxurious twist swaps beef for tender, flavorful lamb, offering a rich, slightly gamey flavor that pairs beautifully with herbs, garlic, and a variety of dipping sauces. Perfect for dinner parties or special occasions, it’s an interactive and elegant dining experience.

Why Lamb Works Perfectly for Bourguignonne

Rich flavor: Lamb’s natural depth pairs with bold sauces and herbs.
Quick-cooking: Small cubes cook quickly in hot oil, preserving juiciness.
Pairing versatility: Complements Mediterranean, Asian, and classic European flavors.

Best Cuts of Lamb for Fondue

Choose tender, lean cuts for the best results:

Lamb leg – tender with moderate fat
Lamb loin – mild, succulent, and easy to slice
Lamb shoulder – flavorful, but trim excess fat
Lamb sirloin – lean and tender

Preparation Tip: Cut into 1-inch cubes, pat dry, and optionally marinate for extra flavor.

Essential Ingredients for Lamb Bourguignonne

1½–2 lbs (700–900 g) lamb cubes
4 cups neutral oil (canola, peanut, or grapeseed)
Optional: fresh rosemary or thyme sprigs for infused oil

Marinade Idea (Optional):

2 tbsp olive oil
2 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
½ tsp black pepper

Marinate 30–60 minutes in the refrigerator for subtle aromatic depth.

Cooking Lamb Meat Fondue Bourguignonne

Heat the oil: Use a fondue pot or heavy-duty pan. Heat to 350–375°F (175–190°C).
Prepare forks: Use color-coded fondue forks to track doneness.
Cook the lamb: Dip cubes into hot oil for 45–90 seconds, depending on size and desired doneness.
Drain: Remove cooked pieces and let excess oil drip before dipping in sauces.

Safety Tip: Keep a damp cloth nearby to control splatter, and never leave hot oil unattended.

Top Dipping Sauces for Lamb Bourguignonne

Lamb pairs beautifully with a mix of creamy, tangy, and herbaceous sauces:

1. Garlic Herb Yogurt Sauce

Greek yogurt, garlic, fresh mint, lemon juice

2. Classic Mint Sauce

Fresh mint, sugar, white wine vinegar

3. Spicy Harissa Mayo

Harissa paste, mayonnaise, lime juice

4. Red Wine & Shallot Reduction

Red wine, shallots, butter, rosemary

5. Creamy Dijon Mustard

Dijon mustard, cream, a touch of honey

6. Chimichurri

Parsley, cilantro, garlic, olive oil, red wine vinegar

7. Tzatziki

Greek yogurt, cucumber, garlic, dill, lemon juice

Sides That Pair Perfectly with Lamb Fondue

Roasted or mashed potatoes
Grilled vegetables (zucchini, bell peppers, asparagus)
Warm pita bread or baguette slices
Mediterranean-inspired salads (tabbouleh, Greek salad)
Pickles, olives, and marinated vegetables

Hosting Tips for Lamb Bourguignonne

Prep sauces ahead of time for a stress-free experience
Label sauces so guests know each flavor
Cook in small batches to maintain oil temperature
Provide extra napkins and small plates to manage splatter

Flavor-Boosting Tips

Marinate lamb lightly: Enhances flavor without masking natural richness
Infuse your oil: Add rosemary or thyme for subtle aroma while cooking
Use fresh herbs for garnish: Adds color and fragrance to each serving

Why Lamb Bourguignonne Is Perfect for Entertaining

Fun and interactive dining experience
Customizable with sauces and sides
Elegant enough for holidays, dinner parties, or special occasions
Guests can cook to their preferred doneness

Final Thoughts

Lamb Meat Fondue Bourguignonne brings a gourmet twist to a classic dish. Its tender cubes of lamb, sizzling in hot oil and paired with bold, herbaceous, or creamy sauces, create a memorable meal. Perfect for entertaining or celebrating, it’s a dish that combines flavor, fun, and elegance in every bite.

OTHER RECIPES

A great meat fondue recipe to try !

Meat Fondue Recipe INGREDIENTS

1 L (4 cups) Vegetable, canola or peanut oil
150 g/person 1/3 lb/person Lamb cubes, with bones and extra fat removed for dipping

Meat Fondue Recipe INSTRUCTIONS

1. Fill your meat 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! The meat fondue recipe of lamb is ready to serve....enjoy ! Lamb-fondue-bourguignonne.

Lamb Meat Fondue Bourguignonne Video ;

Beef Fondue Bourguignonne

A Classic Gourmet Experience

Tender beef, sizzling oil, and rich dipping sauces

If you’re looking to elevate your dinner party, Beef Fondue Bourguignonne is the ultimate choice. Originating from Switzerland, this style of fondue uses hot oil to cook bite-sized beef pieces at the table, creating a fun, interactive, and utterly delicious dining experience. Paired with carefully crafted dipping sauces, it’s a meal that guests remember long after the last bite.

What Makes Bourguignonne Special

Hot oil cooking: Creates a crisp exterior while keeping the beef tender inside.
Interactive dining: Guests cook their own pieces at the table.
Customizable flavors: Serve with a variety of dips from creamy to tangy to spicy.

Choosing the Perfect Beef

For Bourguignonne, tender and lean cuts are ideal:

Beef tenderloin (filet mignon) – most tender
Sirloin – flavorful and affordable
Ribeye – rich, marbled, and juicy
Strip steak – a good balance of flavor and tenderness

Preparation Tip:
Slice beef into 1-inch cubes. Pat dry to reduce splatter in the hot oil.

Essential Ingredients for Beef Fondue Bourguignonne

1½–2 lbs (700–900 g) beef cubes
4 cups neutral oil (canola, grapeseed, or peanut)
Optional: fresh herbs like thyme or rosemary for infused oil

Dipping Sauces:
Offer 4–6 options, including mustard, horseradish, aioli, and classic Bourguignonne sauce.

How to Cook Beef Bourguignonne

Heat the oil: Use a fondue pot or heavy-duty pan. Heat to 350–375°F (175–190°C).
Prepare your forks: Color-coded fondue forks help guests keep track of their meat.
Cook the beef: Dip each cube into the hot oil for 30–60 seconds, depending on desired doneness.
Drain excess oil: Use a slotted spoon or fork before dipping into sauces.

Safety Tip: Keep a damp cloth nearby to prevent splatter accidents, and never leave the hot oil unattended.

Classic Dipping Sauces for Bourguignonne

1. Garlic Herb Aioli

Mayonnaise, minced garlic, lemon juice, fresh parsley

2. Dijon Mustard Sauce

Dijon mustard, honey, olive oil, lemon juice

3. Horseradish Cream

Sour cream, prepared horseradish, salt, black pepper

4. Red Wine Reduction (Bourguignonne Style)

Red wine, shallots, beef stock, butter, thyme

5. Spicy Sriracha Mayo

Sriracha, mayonnaise, lime juice

6. Chimichurri

Parsley, cilantro, garlic, olive oil, red wine vinegar

Perfect Sides for Bourguignonne

Roasted baby potatoes or French fries
Steamed or roasted vegetables (broccoli, carrots, asparagus)
Crusty bread or baguette slices
Pickles, olives, or cornichons
Light salad to balance richness

Hosting Tips for a Memorable Fondue Night

Prep sauces in advance – saves time during cooking
Label each sauce for easy identification
Offer paper towels and small plates to manage mess
Use a portable burner if your fondue pot isn’t electric

Pro Tips for Ultimate Flavor

Marinate your beef: A simple marinade with soy sauce, garlic, and a touch of mirin enhances flavor.
Infuse the oil: Add a few sprigs of rosemary or thyme while heating for subtle aroma.
Cook in batches: Avoid overcrowding the pot to maintain oil temperature and even cooking.

Final Thoughts

Beef Fondue Bourguignonne is more than a meal—it’s an experience. The combination of sizzling beef, flavorful dipping sauces, and interactive dining makes it perfect for dinner parties, holidays, or special family nights. With the right cuts of beef, oil, and sauces, you can recreate this gourmet tradition at home and wow your guests every time.

OTHER RECIPES

A nice meat fondue recipe to try !

Meat Fondue INGREDIENTS

1 L (4 cups) Vegetable, canola or peanut oil
150 g/person 1/3 lb/person Sirloin beef, cubed for dipping

Meat Fondue 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! The meat fondue recipe is ready...enjoy it !

Beef Fondue Bourguignonne Video :

Beef Fondue and Dipping Sauces

Beef Fondue and Dipping Sauces

The Ultimate Guide to a Flavor-Packed Fondue Night

Beef fondue is more than a meal—it’s an experience. Tender cuts of beef cooked tableside and paired with an irresistible lineup of dipping sauces create a memorable, interactive dinner perfect for entertaining. This complete guide covers everything you need to know about beef fondue, from choosing the best meat to serving the most crave-worthy sauces.

What Is Beef Fondue?

Beef fondue is a classic dish where bite-sized pieces of beef are cooked in hot oil, broth, or on a heated stone, then dipped into flavorful sauces. Originating in Switzerland, it has evolved into a customizable feast enjoyed worldwide.

Best Cuts of Beef for Fondue

Choose tender, quick-cooking cuts:

Beef tenderloin (filet mignon)
Sirloin
Ribeye (trim excess fat)
New York strip

Preparation Tip:
Cut beef into 1-inch cubes or thin strips and pat dry before cooking.

How to Cook Beef Fondue

1. Oil Fondue

Uses neutral oils (canola, peanut, grapeseed)
Cook time: 30–60 seconds
Produces crisp edges and rich flavor

2. Broth Fondue

Beef, chicken, or vegetable broth
Cook time: 1–2 minutes
Lighter and more aromatic

3. Hot Stone Fondue

No liquid required
Cook time: 15–30 seconds per side
Maximizes natural beef flavor

Essential Beef Fondue Dipping Sauces

The sauces are what turn beef fondue into a gourmet experience. Offer at least 4–6 sauces for variety.

1. Classic Garlic Aioli

Rich and creamy

Mayonnaise
Minced garlic
Lemon juice
Olive oil

Perfect with filet and sirloin.

2. Creamy Horseradish Sauce

Bold and zesty

Sour cream
Prepared horseradish
Dijon mustard
Black pepper

Excellent with ribeye and strip steak.

3. Peppercorn Sauce

Steakhouse favorite

Cracked black pepper
Cream
Butter
Beef stock

Adds depth and heat.

4. Teriyaki Soy Dipping Sauce

Sweet and savory

Soy sauce
Honey or brown sugar
Rice vinegar
Garlic & ginger

Ideal for Asian-inspired marinades.

5. Spicy Chili Sauce

For heat lovers

Sriracha or chili paste
Mayo or yogurt
Lime juice

Brings bold contrast to rich beef.

6. Mushroom Cream Sauce

Earthy and luxurious

Sautéed mushrooms
Cream
Garlic
Thyme

Pairs beautifully with broth-cooked beef.

7. Chimichurri

Fresh and herbaceous

Parsley & cilantro
Garlic
Olive oil
Red wine vinegar

Cuts through richness with brightness.

8. Blue Cheese Sauce

Rich and tangy

Blue cheese crumbles
Sour cream
Cream cheese

A must for steak lovers.

Fondue Sauce Pairing Guide

Beef Cut	Best Sauces
Tenderloin	Aioli, Chimichurri
Sirloin	Peppercorn, Teriyaki
Ribeye	Horseradish, Blue Cheese
Strip Steak	Mushroom, Chili Sauce

What to Serve with Beef Fondue

Complete your fondue spread with:

Crusty bread or baguette
Roasted baby potatoes
Steamed vegetables (broccoli, asparagus)
Pickles, olives, or cornichons
Simple green salad

Make-Ahead Tips

Sauces can be made 1–2 days in advance
Store in airtight containers in the refrigerator
Bring to room temperature before serving

Hosting Tips for a Perfect Fondue Night

Label sauces for easy identification
Use color-coded fondue forks
Don’t overcrowd the pot
Keep raw and cooked meat separate

Final Thoughts

Beef fondue is a timeless dish elevated by thoughtfully chosen dipping sauces. From creamy classics to bold international flavors, offering variety ensures every guest finds a favorite. Whether you’re hosting a special occasion or a cozy dinner, beef fondue guarantees an unforgettable experience.

OTHER RECIPES

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!

VIDEO:

Asian Teriyaki Marinade for Beef Fondue

Tender, savory-sweet, and perfect for dipping

Beef fondue is all about flavor-packed, ultra-tender beef, and this Asian Teriyaki Marinade delivers exactly that. Balanced with salty soy sauce, subtle sweetness, garlic, and ginger, this marinade enhances the beef without overpowering it—making it ideal for quick cooking in hot oil or broth.

Perfect for dinner parties, holidays, or an interactive family meal, this teriyaki-style marinade ensures every bite is juicy, flavorful, and restaurant-quality.

Why This Teriyaki Marinade Works for Fondue

Quick-penetrating flavors (ideal for thin-sliced beef)
Balanced sweet & savory profile
No overpowering acids that toughen meat
Complements oil, broth, or hot stone fondue

Best Cuts of Beef for Fondue

Use tender, lean cuts for best results:

Beef tenderloin (filet mignon)
Sirloin
Ribeye (trim excess fat)
Strip steak

Slice into 1-inch cubes or thin strips for fast cooking.

Asian Teriyaki Marinade Ingredients

Makes enough for 1½–2 lbs (700–900 g) beef

½ cup soy sauce (low sodium recommended)
¼ cup mirin (or rice wine)
2 tbsp brown sugar or honey
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp rice vinegar
1 tbsp cornstarch (optional, for light glaze)
½ tsp black pepper
Optional: ½ tsp chili flakes or sriracha for heat

How to Make Teriyaki Marinade

In a bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, rice vinegar, garlic, and ginger.
Add black pepper and chili flakes if using.
Whisk until sugar is fully dissolved.
If you prefer a slightly thicker coating, whisk in cornstarch.

How to Marinate Beef for Fondue

Place beef cubes or strips in a shallow dish or zip-top bag.
Pour marinade over beef, turning to coat evenly.
Cover and refrigerate 30 minutes to 2 hours
(Do not exceed 4 hours—thin beef absorbs flavor quickly.)
Remove beef from marinade and lightly pat dry before cooking.

Cooking Beef Fondue with Teriyaki Marinade

Oil Fondue: Cook beef 30–60 seconds until just done
Broth Fondue: Cook 1–2 minutes for tender, juicy bites
Hot Stone Fondue: Sear 15–30 seconds per side

Avoid overcooking to preserve tenderness.

Best Dipping Sauces to Serve

Pair with:

Sesame ponzu sauce
Spicy mayo
Peanut sauce
Sweet chili sauce
Garlic soy dipping sauce

Make-Ahead & Storage Tips

Marinade can be made up to 3 days ahead
Store in an airtight container in the refrigerator
Do not reuse marinade that has touched raw beef

Flavor Variations

Pineapple Teriyaki: Add 2 tbsp pineapple juice
Garlic Lovers: Double the garlic
Korean-Inspired: Add 1 tsp gochujang
Sugar-Free: Use monk fruit or erythritol sweetener

Final Thoughts

This Asian Teriyaki Marinade for Beef Fondue brings bold, crowd-pleasing flavor while keeping the beef tender and juicy. It’s easy, versatile, and guaranteed to elevate your fondue night into a memorable dining experience.

OTHER RECIPES

An amazing meat fondue recipe asian style !

Meat Fondue Recipes INGREDIENTS

1 Garlic Clove
60 ml (1/4 cup)Soy Sauce
10 ml (2 tsp) Fresh ginger, grated
15 ml (1 tbsp)Peanut Oil or Other Vegetable Oil
15 ml (1 tbsp)Honey
2 ml (1/2 tsp)Sugar
0.5 kg (1 lb) Tender cut of Beef (e.g., Tenderloin), cut into strips

Meat Fondue Recipes 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 Asian style is ready...enjoy ! meat-fondue-with-four-sauces-recipe

VIDEO:

Fleischfondue - German Meat Fondue With Broth

Fleischfondue - German Meat Fondue With Broth

Try this delicious and low in fat German meat fondue, because its cooked in hot broth instead of hot oil.

Make sure to serve baguettes and green salad to shorten the waiting time. because the broth boils at 212 F / 100 C, that causing the meat to take longer to cook, but that will only enhance the party experience.

Ingredients:

For the Broth:

4 ounces chives (about 1 cup, chopped)
1 large onion (peeled and cut in half)
4 ounces celeriac (or 3 ribs of celery, chopped)
3 to 4 carrots (peeled and chopped)
1 1/2 liters of vegetable broth or stock
1 bay leaf
1 teaspoon whole black pepper

For Meat:

1 pound tenderloin (or boneless)
1 pound ground beef
1 large egg
2 slices of white bread (cut into breadcrumbs)
1 teaspoon salt
Black pepper (to taste)
Paprika powder (to taste)
3/4 pound cocktail sausage (cut into 1 inch)
For Vegetables:
1 pound cauliflower
1 pound zucchini

For Sauce 1:

1/4 cup chopped green onions
1 cup sour cream
Salt to taste)
Pepper to taste)
Sweet peppers (to taste)
Optional: lemon juice (to taste)

For Sauce 2:
1 cup schmand (or creme fraiche)
1/4 cup chopped parsley
1 tablespoon Dijon mustard
Salt (to taste)
Pepper (to taste)

Instruction:

Prepare the Broth

In a large saucepan, lightly brown onion without oil.
Add green onions, carrots, celeriac, bay leaves, pepper and stock.
Bring everything to a boil and cook for at least 15 minutes. When it's time to eat, strain the broth into a fondue pan and place it on the table over the heat source for your fondue.

Prepare the Meat and Vegetables

When the broth boils, cut the pork into bite-sized pieces.
Combine ground beef with egg and breadcrumbs, salt, pepper, and paprika. Shape into bite-sized meatballs and refrigerate until serving time.
Place the cocktail sausage slices on a serving plate.

Prepare the Vegetables

Clean and separate the cauliflower into bite-sized chunks.
Cut the zucchini into quarters, lengthwise, then into 1-inch pieces. Place on a separate serving plate.
Keep everything closed and chill until the party starts.

Prepare the Sauce 1

Cut about 1/4 cup of chives into small rings and place in a bowl with sour cream. Add salt, pepper, paprika, and optional lemon juice to taste.

Prepare the Sauce 2

In a small bowl, mix together the schmand or creme fraiche, chopped parsley, mustard, salt, and pepper to taste.

Preparing for an actual fondue party

When it's time to eat, place the fondue pot of broth on the heater (rechaud) in the center of the table. Everyone should have their own fondue fork. Place a serving plate with food on the table and let everyone pass and put some meat and vegetables on their plates.
Each person places 1 or 2 slices of food on a fondue fork and dips them in the boiling stock. After 2 minutes or so, the tidbits are finished. They are transferred from fork to plate and new tidbits are placed on the fondue fork.
Each person adds a spoonful of sauce to his plate and dips the cooked food in it.
Many different combinations are possible. Some people like to drink broth after the food has finished cooking. One suggestion is to stir two eggs and stir them into a broth (like egg soup) and then serve them hot to the guests.

VIDEO:

BEEF AND CHICKEN FONDUE

BEEF AND CHICKEN FONDUE (Oil Fondue / Fondue Bourguignonne + Poultry)

Serves: 4

Prep Time: 25 minutes

Cooking: Done at the table

🥩🍗 Ingredients

Meat

400 g beef sirloin or tenderloin, cut into 2–3 cm cubes
400 g chicken breast or thighs, cut into 2–3 cm cubes
Salt & pepper (light seasoning)

Cooking Oil

3–4 cups (700–900 ml) neutral high-heat oil:
- peanut, canola, sunflower, or grapeseed
1–2 garlic cloves, lightly crushed (optional for aroma)

🍶 Suggested Dipping Sauces

1. Garlic Aioli

½ cup mayonnaise
1 garlic clove minced
1 tsp lemon juice

2. Honey Mustard

¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp honey

3. Curry Mayo (Classic Fondue Sauce)

½ cup mayo
1 tsp curry powder
1 tsp lemon juice

4. Sweet Chili Yogurt

½ cup Greek yogurt
2 tbsp sweet chili sauce

5. Herb Butter

4 tbsp softened butter
Parsley + chives + lemon

You can offer 3–5 sauces depending on your table size.

🥔🍞 Side Suggestions

French bread cubes
Small boiled potatoes
Pickles / gherkins
Fresh salad
Light sautéed vegetables or raw veggie platter

🍲 Instructions

1. Prep the meats

Cut beef and chicken into uniform cubes.
Pat very dry to avoid oil splatter.
Keep chicken separated from beef (avoid cross-contamination).

2. Heat the oil

Fill fondue pot half to two-thirds full.
Heat the oil on the stove to 180°C / 350°F.
Add smashed garlic cloves for fragrance (optional).
Transfer the pot to the table on its burner.

3. At the table

Each person spears a piece of meat on a fondue fork.
Cook in the oil:
- Beef: 45–90 seconds (depending on doneness)
- Chicken: 2–3 minutes (must be fully cooked)
Remove the meat to your plate, and dip into sauces.

🔥 Important Safety Tips

Never put wet food in hot oil.
Keep raw chicken forks separate from eating utensils.
Make sure pot is stable on a heat-proof stand.
Do not leave flame unattended.
Keep children away from the fondue pot.

⭐ Optional Variations

Use broth instead of oil for a lighter version (Fondue Chinoise).
Add mushrooms, shrimp, or small meatballs to the platter.
Try flavored oils: rosemary, chili, lemon-garlic.

OTHER RECIPES

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 !

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