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BEEF AND CHICKEN FONDUE

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 !

VIDEO:

Fondue Bourguignonne

Fondue Bourguignonne

classic Fondue Bourguignonne recipe — the traditional beef-in-hot-oil fondue. Rich, social, and perfect for gatherings.

Fondue Bourguignonne

Serves: 4

Prep Time: 20 minutes

Cook Time: At the table

🥩 Ingredients

For the meat

800 g beef tenderloin or sirloin, cut into 2–3 cm cubes
Salt & pepper (lightly season just before serving)

For the cooking oil

3 cups (750 ml) neutral oil with high smoke point:
- Peanut oil, canola, grapeseed, or sunflower
1–2 garlic cloves (optional, lightly crushed)

Suggested dipping sauces

1. Classic Garlic Aioli

½ cup mayonnaise
1 garlic clove, minced
1 tsp lemon juice
Salt & pepper

2. Mustard Cream Sauce

½ cup sour cream or Greek yogurt
1 tbsp Dijon mustard
1 tsp honey

3. Herb Butter Sauce

4 tbsp softened butter
1 tsp minced parsley
1 tsp minced chives
A few drops of lemon juice

4. Curry Mayo (traditional Swiss)

½ cup mayonnaise
1 tsp curry powder
1 tsp lemon juice

Optional sides

Cubed bread
Small boiled potatoes
Pickles
Fresh salad

🍲 Instructions

1. Prep the meat

Cut beef into uniform cubes.
Pat dry so the oil doesn’t splatter.
Keep chilled until ready to serve.

2. Heat the oil

Fill the fondue pot ½–⅔ full with oil.
Heat on the stove to 180°C (350°F).
Add garlic optionally for aroma.
Transfer the pot carefully to its stand with a stable burner below.

3. At the table

Each person spears a cube of meat on a fondue fork.
Cook in the hot oil for 45–90 seconds, depending on preferred doneness.
- 45 sec = medium rare
- 60–75 sec = medium
- 90+ sec = well done
Dip into sauces and enjoy!

🔥 Safety Tips

Never overfill the pot with oil.
Keep a trivet under the fondue set.
Do not use water near hot oil.
Use a steady, alcohol-based or gel burner—avoid open flames near loose sleeves or napkins.

⭐ Variation Options

Fondue “Océane”: Replace beef with shrimp or firm fish cubes (monkfish, tuna).
Fondue “Forestière”: Add mushrooms and herb sauces.
Switch the oil for broth (Fondue Chinoise) for a lighter, healthier version.

OTHER RECIPES

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 !

VIDEO:

Mexican Beef Meatballs Fondue

Here's a delicious twist on fondue with Mexican-inspired beef meatballs:

Ingredients:

500g ground beef

1/2 cup breadcrumbs

1 egg

1/4 cup chopped onion

2 claws garlic, minced

1 tablespoon chopped fresh cilantro

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper

1 cup beef broth

1 cup shredded cheese (Monterey Jack or Cheddar work well)

1/4 cup chopped fresh tomatoes

Tortilla chips or crusty bread for dipping

Instructions:

Mix ground beef, breadcrumbs, egg, onion, garlic, cilantro, cumin, chili powder, paprika, salt, and pepper.

Form into small meatballs and bake at 180°C (350°F) for 10-12 minutes or until cooked through.

For the fondue, combine beef broth and cheese in a pot. Heat over low heat, stirring until smooth.

Add chopped tomatoes and cooked meatballs. Serve with tortilla chips or bread.

These meatballs pack a flavorful punch with a hint of Mexican spices. Dip and enjoy!

ANOTHER 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

VIDEO:

Asian Teriyaki Marinade for Beef Fondue

Here's a recipe for an Asian-inspired teriyaki marinade that's perfect for beef fondue:

Ingredients:

1/2 cup soy sauce

1/4 cup sake (or substitute with water or more soy sauce)

1/4 cup mirin (sweet Japanese cooking wine)

2 tablespoons brown sugar

2 claws garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

1 teaspoon rice vinegar

1/4 teaspoon black pepper

Instructions:

In a saucepan, combine soy sauce, sake, mirin, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.

Remove from heat and let cool slightly.

Add garlic, ginger, sesame oil, rice vinegar, and black pepper. Mix well.

Let the marinade cool completely before using.

Marinate thinly sliced beef (like ribeye or sirloin) for at least 30 minutes or up to 2 hours in the refrigerator.

Serve with your favorite fondue ingredients, like vegetables, noodles, or bread.

This marinade packs a sweet and savory punch that pairs perfectly with the richness of beef fondue. Enjoy!

ANOTHER 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

VIDEO:

Beef Fondue Recipes

Beef Fondue is a leisurely and uncomplicated meal that allows each guest to prepare their own main dish. Accompany it with a delightful salad and bread, along with an array of delicious dips for an unforgettable dining experience.

During my childhood, we frequently enjoyed both beef and cheese fondue several times a year. It was often selected for birthday celebrations or other special occasions.

In all honesty, it is quite simple to prepare, with most of the work able to be completed in advance. However, it is not a meal to be consumed quickly and then rushed away.

This meal serves as a trap for tweens and teens at the table (preferably without their phones), allowing for quality family time as everyone cooks their own dish.

Ensure to serve it with a salad or vegetables and some rolls or other snacks to nibble on while the meat cooks, which helps to reduce the "I'm starving" remarks (it was my brother, not me, I assure you!)

Supplies Required for Beef Fondue

I possess a lovely copper fondue pot and a set of fondue forks that I inherited from my parents. It operates using sterno, and if I were to purchase a new one, I would opt for an electric model since my child is still apprehensive about open flames.

You may be able to locate one at thrift shops or garage sales, or alternatively, you can utilize an electric skillet along with standard table forks.

Be cautious, as your skillet must have sufficiently deep sides to adequately cover the meat and prevent the liquid from overflowing.

Fondue plates can be enjoyable, but they are not necessary unless you have selective eaters who prefer their dips to remain separate. In that case, you may already possess individual plates.

Best Beef Recipes

30 Minute Beef Taco Skillet from Blogghetti
Beef and Broccoli Stir Fry from Jen Around the World
Beef Fondue from That Recipe
Coffee Braised Short Ribs from A Kitchen Hoor's Adventures
Copycat Panda Express Beijing Beef from Palatable Pastime
Copycat Smashburger from Hezzi-D's Books and Cooks
Crockpot French Dip au Jus from Art of Natural Living
Italian Wedding Soup Skillet from Cheese Curd In Paradise
Skirt Steak with Kale Chimichurri Sauce from The Spiffy Cookie

Notes

For serving: Position the fondue pot at the center of the table, ensuring a protective tray is placed underneath. It is important to have a tablecloth that is highly washable.

Utilize one fondue pot for every 4-5 guests and offer a minimum of two fondue forks for each individual.

Here are some sauce recommendations:

barbecue sauce
hoisin sauce
teriyaki sauce
salad dressing (ranch, Thousand Island, etc.)
Spicy Garlic Ginger Sauce
Citrus Pepper Sauce
Remoulade
Creamy Feta Sauce

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. Cool. Enjoy the Beef Fondue Recipes !!!

Beef Fondue Recipes Video :

Lamb Meat Fondue Bourguignonne

Lamb and mutton are two widely appreciated meats in French cuisine, possessing a deep-rooted history and cultural importance.

Lamb, which is the meat derived from a young sheep, is a fundamental component in classic French recipes such as roast leg of lamb, known as gigot d'agneau, typically accompanied by garlic and herbs. Another traditional dish is Navarin d'agneau, a stew that combines lamb, vegetables, and white wine. Additionally, lamb features prominently in Mediterranean-inspired meals, including couscous with lamb and assorted vegetables.

Mutton, the meat sourced from an older sheep, is generally utilized in robust stews and braises. A notable French dish is the comforting Pot-au-Feu, a stew that includes mutton, beef, and vegetables. Another well-known recipe is the hearty Cassoulet, a slow-cooked casserole comprising white beans, mutton, and sausage.

Both lamb and mutton are frequently incorporated into the traditional French dish of Fondue Bourguignonne, where small chunks of meat are cooked in hot oil and served with various dipping sauces.

When preparing lamb and mutton, it is crucial to select high-quality cuts and to cook them appropriately to attain optimal flavor and texture. These meats are often marinated in herbs, wine, and olive oil prior to cooking to enhance their taste. They are also usually cooked at low temperatures for extended periods to ensure the meat remains tender and juicy.

In the realm of French cuisine, lamb and mutton serve not only as delectable ingredients but also as emblems of tradition and culture. These meats impart a rich flavor profile to any dish and are essential for any culinary enthusiast to experience.

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!

Mexican Beef Meatballs

Mexican Meatballs

I may not be the best person to say this, considering I operate a recipe website and it seems I should maintain a positive outlook on all culinary matters. However, the reality is that I lack the patience for rolling meatballs. I have previously lamented that there should be an invention for a meatball rolling device. I envision a tube-like apparatus where meat is inserted, and perfectly formed meatballs emerge from the other end.

Not the most appealing image, perhaps! But just think how quickly one could produce 100 meatballs with such a gadget!!!

Regardless, in the absence of such a tool, the purpose of sharing this thought is to inform you that any meatball recipe featured on this website is included because I consider it truly deserving of the effort involved in rolling! Today, that recipe is for Mexican Meatballs.

Infused with traditional Tex-Mex spices, these delightful pork and beef meatballs encapsulate everything you adore about Mexican cuisine and meatballs, all enveloped in a smoky, chipotle-infused tomato sauce.

Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice

Ingredients in Mexican Meatballs

Here’s what you will need for these Mexican Meatballs. There are a few “secret ingredients”!

Ingredients in Mexican Meatballs

The “secret ingredients” in these meatballs include:

Corn chips, which replace the typical breadcrumbs! They contribute additional flavor to the meatballs, imparting that unique corn taste, along with salt. You may substitute them with breadcrumbs;

Beef AND pork mince (ground meat) – This combination yields the best flavor and results in wonderfully tender meatballs. You are welcome to use only beef if you prefer. They are delicious, though not quite as tender. If you opt for all pork, the meatballs will have a distinctly pork flavor.

Chipotle powder – This ingredient is made from smoked, dried, and ground jalapeño chili, providing a spicy kick along with a rich smokiness. Unfortunately, it is not yet widely available in Australia, but you can find it at Harris Farms (Sydney) and other stores that offer a good selection of spices. You may substitute it with additional smoked and a dash of cayenne pepper or pure chili.

Also utilized in: Prawn/Shrimp Tacos, Chipotle Lime Roasted Cauliflower (which is exceptionally delicious!), Cowboy Bean Salad, Fish Tacos, Mexican Shredded Beef, Chicken Tacos, Cowboy Rice Salad.

Ingredients for the sauce for Mexican Meatballs

Here’s what you will require for the sauce:

Chipotles in Adobo – Now found in the Mexican food aisle of major grocery stores in Australia (Coles, Woolworths, Harris Farms), this is the essential flavoring component for the sauce. We do not use a large quantity – the meatballs themselves are flavorful enough, so we only incorporate a subtle amount into the sauce.

Chipotles are dried and smoked jalapeño peppers. In canned form, they typically come in a tangy and spicy red sauce known as adobo, which is why they are called Chipotles in Adobo. You receive a smoky flavor and heat from the chipotle, along with a robust kick of spices, garlic, and other seasonings from the adobo.

In this recipe, we will be using both the chipotle chili and a small amount of the sauce.

Freeze leftover chipotles: Utilize a small ziplock bag, arranging the chilies in a single layer to facilitate easy breaking off as needed. Use for Beef Barbacoa, Mexican Shredded Chicken, Mexican Corn.

Baked Mexican Meatballs

How to prepare Mexican Meatballs

To simplify the process and ensure your meatballs remain perfectly round, I prefer to par-bake them in the oven and then complete the cooking in the sauce. This allows for a wonderful flavor exchange – the delicious juices from the meatballs seep into the sauce, while the sauce keeps the meatballs moist and flavorful!

How to prepare Mexican Meatballs

Crush corn chips until they turn into fine crumbs. Naturally, skip this step if you are using breadcrumbs instead!

Combine with all the other meatball ingredients. Use your hands for speed and convenience, or alternatively, use a wooden spoon;

Portion the mixture using an ice cream scoop. This is the ideal tool for evenly portioning and shaping them into semi-round forms! I utilize my 3 tablespoon ice cream scoop, filling it approximately 3/4 full. This yields 20 meatballs;

Shape into meatballs and then place them on a rack set over a tray.

Set over a tray. Why use a rack? It helps maintain the round shape of the balls and permits hot air to circulate beneath the meatballs, ensuring they brown nicely on the bottom as well. Without a rack, the underside will not achieve a brown color;

Generously spray with oil and bake for just 10 minutes to achieve some color on the exterior. They will remain raw inside, which is desirable since we will complete the cooking process in the sauce;

Prepare the sauce while the meatballs are baking. We only need to simmer it for 5 minutes initially;

Simmer the meatballs in the sauce: After the meatballs are removed from the oven, transfer them into the sauce. Simmer for 10 minutes, turning them occasionally, to finish cooking the meatballs and to thicken the sauce; and

Just before serving, sprinkle with fresh coriander or cilantro to complete the dish!

Skillet with simmering Mexican Meatballs

Illustration of the interior of Mexican Meatballs

Overhead image of Mexican Meatballs served with guacamole and sour cream over rice

What to accompany Mexican Meatballs

These meatballs are delightful when served plain, directly from the stove, over a bowl of rice, or with warmed tortillas for stuffing or slopping (a technical term!😂). However, as is customary with Mexican cuisine, toppings are an added bonus. Here are some suggestions.

Topping suggestions

Sour cream (or yogurt)
Shredded cheese
Avocado in any form – diced, sliced, mashed, or if you’re aiming for the best, Guacamole

Your preferred hot sauce

Jalapeno slices
Coriander or cilantro leaves

Note: The Mexican Green Rice is included in a Mexican Beef Ribs recipe. I will extract it and add a video in the future!

Recipe Notes:

1. A mixture of beef and pork results in softer, juicier meatballs. You can opt for all beef, but the meatballs will be slightly firmer.

2. Corn chips – Using crushed corn chips instead of the typical breadcrumbs adds a unique touch to these meatballs! The hint of corn flavor is noticeable, and the salt enhances the seasoning.

Substitute: panko breadcrumbs (1 cup) or regular plain breadcrumbs (3/4 cup – finer than panko, so you require less for the same weight)

A great meatballs recipe to try !

Meat Fondue Recipe INGREDIENTS

125 ml (1/2 cup)Medium Salsa
250 ml (1 cup) Breadcrumbs
1Egg, Beaten
1Garlic Clove, crushed
45 ml (3 tbsp)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. In a large bowl, combine all the ingredients except the oil.
2. Add salt and pepper to taste.
3. Mix well.
4. 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. Enjoy it ! Nice !
lamb meat -fondue-bourguignonne

Meat Fondue Barbecue Dipping Sauce

Meat Fondue Recipes Ingredients

1 tablespoon vegetable oil
3 tablespoons onion, finely minced
1 garlic clove, finely minced
2 cups chili sauce
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1 tablespoon dark brown sugar
1 teaspoon lemon juice
2 tablespoons water
Pinch red pepper flakes
Salt

Meat Fondue Recipes Instructions

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 !!!

Meat Fondue Barbecue Dipping Sauce Video :

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 .

* 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 !!!

lamb-fondue-bourguignonne

Meat Fondue With Four Sauces Recipe Video :

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. Cool. Enjoy the Japanese Beef Fondue Recipe !!!

Japanese Beef Fondue Recipe Video :

Lamb Meat Fondue Bourguignonne

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 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 :