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. Cool. Enjoy the Beef Fondue Recipes !!!
In a medium saucepan heat oil. Add onions and garlic and saute until softened. Add rest of the ingredients and cook at a simmer for about 15 minutes. Thin out with water if necessary. The sauce can be served warm or chilled. Cool. Enjoy the Meat Fondue Barbecue Dipping Sauce recipes !!!
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 .
* 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 Meat Fondue With Four Sauces Recipe !!!
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 !!!
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.
