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 . 

 * 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)

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

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

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 :

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!

Asian Teriyaki Marinade for Beef Fondue

Asian Teriyaki Marinade for Beef Fondue 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

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.