Beef Fondue: A Beginner's Guide To Cooking Perfection

Fondue is back on the menu, and it's a great way to cook beef. The prep work is easy, but it does require some planning, as there is a four-hour marinating session involved. When it comes to cooking, most of the work is done while you're sitting down to eat. You'll need to cut your beef into bite-sized cubes, and you can cook it in either oil or broth. Oil is more traditional, but broth adds flavour and is lower in fat. You'll want to use a metal, enamelware, or cast-iron pot, and an electric, alcohol, or butane burner, as fondue pots that use candles as a heat source don't stay hot enough to cook meat.

Choosing a pot and burner

The first thing to consider when choosing a pot for your beef fondue is the material it is made of. Metal, enamelware, or cast iron pots are the best options for cooking meat fondue. Ceramic fondue pots, on the other hand, are better suited for cheese and chocolate fondues.

Next, you'll need to choose a burner type. Electric, alcohol, or butane-powered burners are recommended. Avoid fondue pots that use candles as a heat source, as they may not get hot enough to cook meat properly.

When selecting a pot, look for one with edges that curve inward at the top. This feature helps to reduce splashing of hot liquid, which is important for safety reasons and to prevent messes.

Another important consideration is the size of the pot. If you plan to have multiple people cooking at the same time, you may need more than one fondue pot. Using too many fondue forks in a single pot can lower the temperature of the cooking liquid and affect the cooking process. As a general rule, plan for up to four people to use one pot at a time.

Finally, make sure you have enough fondue forks for each diner. Fondue forks are long, two-tined forks that are usually colour-coded to prevent mix-ups between diners. If you don't have fondue forks, you can use bamboo skewers, but be sure to soak them in water for 30 minutes before cooking to reduce the chance of burning.

Selecting the right oil or broth

Oil or Broth?

Firstly, you need to decide whether to use oil or broth as your cooking liquid. Each option has its advantages and considerations:

• Oil: Using oil is a more traditional choice for meat fondue. Suitable oil types include vegetable, canola, grapeseed, or peanut oil. When using oil, ensure that your meat pieces are thoroughly dried before cooking to prevent the oil from splashing out of the fondue pot.
• Broth: Cooking your beef in broth will add more flavour to the meat. You can infuse the broth with herbs and spices to enhance the taste. Choose a broth that complements the type of meat you are using. Keep in mind that broth boils at a lower temperature than oil, so the meat will take longer to cook.

Type and Amount of Oil

If you opt for oil, it is recommended to use between 2 to 3 cups of oil per fondue pot, with one pot for every six people. Canola oil or peanut oil are the best choices, but other options include vegetable or grapeseed oil. Ensure you have enough oil to fully submerge the meat pieces during cooking.

Preparing Broth

If you choose to cook your beef in broth, you can prepare a simple broth by browning an onion and then adding leeks, carrots, celery, and peppercorns along with vegetable stock or broth. Bring the mixture to a simmer and cook for at least 15 minutes to infuse the flavours. You can strain the broth before placing it in the fondue pot to create a clearer, more aesthetically pleasing cooking liquid.

Cooking Temperature

Regardless of your choice of liquid, the ideal cooking temperature for meat fondue is around 375°F (190°C). Use a deep-frying thermometer to check the temperature of your oil or broth. If you don't have a thermometer, you can test the temperature of oil by tossing in a cube of bread; if it turns golden brown within 30 seconds, the oil is ready.

Remember to maintain the correct temperature throughout the meal by keeping the fondue burner on. If the cooking liquid cools down, re-test the temperature before continuing to cook your beef.

Preparing the meat

When preparing the meat for your beef fondue, there are a few key steps to follow. Firstly, select a suitable cut of meat. Tender cuts of meat are best for fondue as they cook quickly, so look for beef tenderloin or rump steaks. You'll want to cut the meat into bite-sized pieces, around 1-inch cubes. This ensures the meat cooks evenly and quickly in the hot oil or broth.

Before cooking, it's a good idea to marinate the meat to add extra flavour. Combine ingredients like soy sauce, Worcestershire sauce, garlic, and prepared horseradish in a plastic bag. Add the cubed beef to the bag, seal it, and refrigerate for about four hours, turning the bag occasionally to coat the meat evenly. You can also add some heat with a tablespoon of hot sauce.

Once the meat is marinated, remove it from the refrigerator and pat it dry with paper towels. It's important to remove any excess moisture from the meat before cooking to prevent oil splashes or uneven cooking. At this stage, you can also season the meat with salt and pepper or other spices of your choice.

If you're serving the fondue to guests, it's a good idea to prepare the meat ahead of time and store it in the refrigerator until your guests are ready to eat. That way, you can focus on heating the oil or broth and setting up the fondue pot when it's time to cook.

Marinating the meat

Next, you'll want to prepare the marinade. A simple marinade can be made with soy sauce, Worcestershire sauce, and garlic. Combine these ingredients in a small bowl or measuring cup. You can also add other ingredients to this marinade, such as hot sauce, to give it an extra kick.

Once you've prepared the marinade, divide it evenly between two large resealable plastic bags. Add the cubed beef to the bags, seal them, and turn them to ensure the meat is evenly coated. Place the bags in the refrigerator and let the meat marinate for around four hours, turning the bags occasionally to ensure all the beef is infused with flavour.

After the meat has finished marinating, remove it from the bags and pat it dry with paper towels. It is now ready to be cooked in the fondue pot.

Cooking the meat

The cooking technique for a beef fondue involves submerging bite-sized pieces of meat in a hot liquid—either oil or broth—until cooked.

Firstly, cut your beef into bite-sized cubes. For beef, 1-inch cubes are recommended. You can use beef tenderloin or rump steak.

If you want to add more flavour to the meat, you can marinate it before cooking. To marinate, combine soy sauce, Worcestershire sauce, and garlic in a small bowl or measuring cup. Divide the mixture between two large resealable plastic bags, adding the cubed beef to one bag. Seal the bags and turn them to coat the meat. Refrigerate for four hours, turning the bags occasionally.

When you are ready to cook the meat, heat your chosen cooking liquid in a heavy-bottomed pan on the stovetop. The temperature should reach around 375°F (190°C). Check the temperature using a deep-frying thermometer. If you don't have a thermometer, you can test the temperature by dropping a cube of bread into the oil; when it turns golden brown after 30 seconds, the oil is ready.

Once the cooking liquid is at the right temperature, carefully transfer it into your fondue pot. Pour until the pot is one-third to half full. Place the fondue pot on a trivet on your table to protect the surface. Turn on the fondue burner to maintain the cooking temperature.

Now you are ready to cook the beef! Skewer a piece of beef with a fondue fork or bamboo skewer and submerge it in the hot cooking liquid. The cooking time will depend on your desired level of doneness. For rare beef, cook for 30 seconds; for medium-rare, cook for 45 seconds; and for well-done beef, cook for one minute. Remove the cooked beef from the fondue pot and place it on a plate.

You can serve the cooked beef as-is or with a dipping sauce. Enjoy!

Frequently asked questions