Meat Fondue: A Beginner's Guide To Delicious Dipping

Meat fondue is a fun and social way of eating with friends and family, and it's easy to prepare. It's a great way to get a group of people together to share a meal. Fondue is a versatile dish – you can use broth or oil as your cooking liquid, and any variety of meat, from beef to chicken to seafood. You can also experiment with different types of cheese, and serve with a wide range of side dishes and sauces.

Choose your cooking liquid: oil or broth

When it comes to meat fondue, you have two options for your cooking liquid: oil or broth. Each has its own advantages and considerations, so choosing between the two will depend on your personal preference and the overall experience you want to create for your guests.

Oil Fondue

Oil-based meat fondue, also known as Fondue Bourguignonne, is the more traditional option. This method essentially deep-fries the food, cooking it quickly and giving it a crispy texture. Suitable oils include vegetable, canola, grapeseed, peanut, sunflower, palm, coconut, and peanut. It's important to choose an oil with a high smoke point to prevent it from burning.

To prepare an oil fondue, heat your chosen oil in a heavy-bottomed pan on the stovetop to a temperature of around 375°F (190.5°C). Use a deep-frying thermometer to check the temperature. Once the oil is hot, carefully transfer it to your fondue pot. Ensure the pot is only filled to about one-third to one-half full to avoid splashing.

When cooking with oil, it's crucial to thoroughly dry your meat pieces before placing them in the hot oil to prevent splashing. You can skewer the meat with fondue forks or bamboo skewers, which should be soaked in water for 30 minutes beforehand to reduce the risk of burning.

The cooking time for meat in an oil fondue varies depending on the type of meat and your desired doneness. For example, red meat cooks for 30 to 60 seconds, while poultry requires about 2 minutes.

If you're serving a large group, oil fondue is a great option as it cooks food quickly, allowing everyone to cook their food without the liquid losing temperature.

Broth Fondue

Broth-based meat fondue offers a different experience, infusing more flavour into the food as it cooks. You can use homemade or store-bought chicken, beef, or vegetable broth, and even fortify it with herbs, spices, and wine to enhance the taste.

Unlike oil, broth is only brought to a simmer, typically at 195°F-200°F (90.5°C-93.3°C). This means that food will take longer to cook in a broth fondue compared to oil. Therefore, it's essential to ensure your guests have enough time to cook their food thoroughly.

When using broth, you can choose a type that corresponds to the meat you're serving. For example, chicken broth with chicken meat, beef broth with beef, and so on.

Like with oil, you'll need to heat the broth in a pan on the stovetop before transferring it to your fondue pot. Keep the broth at a simmer, and use a trivet to protect your table's surface from the hot pot.

Broth fondue is an excellent option if you want to add more flavour to your meat and have a more leisurely cooking experience.

Both oil and broth offer unique advantages for your meat fondue. Oil cooks food more quickly, making it ideal for larger groups, while broth infuses flavour into the food and allows for a more relaxed cooking pace. Ultimately, the choice is yours, and you can even offer both options to provide variety for your guests.

Prepare your meat: cut into bite-sized pieces

Preparing your meat is a crucial step in the meat fondue process. The right cuts of meat, prepared in the right way, will ensure your fondue is a success.

Firstly, you need to select your meat. Beef, chicken, lamb, and seafood are all suitable options. It is important to choose cuts of meat that are tender. Tenderloin, sirloin, and filet mignon are ideal choices for beef. If you are using chicken, opt for the chicken breast, as this has the least fat and sinew. Pork loin is a good choice for pork, but avoid cheaper cuts as these will be tough and chewy. If you are serving a large group, you may also want to consider prepared items such as mini meatballs and sausages.

Once you have selected your meat, you need to cut it into bite-sized pieces. The meat should be cut into slices or cubes, no thicker than 1 cm. This will ensure that the meat cooks quickly and evenly in the fondue pot. If you are using chicken or beef, slice the meat thinly across the grain into bite-sized strips. For chicken, you can also cut the meat into cubes. If you are using seafood, such as shrimp, make sure to peel and devein the shrimp before cutting into bite-sized pieces.

If you are using a cheaper cut of meat, you can use a meat tenderizer tool to make the meat more tender. You should also marinate the meat overnight to help reduce its toughness. Just remember to drain off the marinade before cooking, to prevent splattering.

Finally, once your meat is cut and prepared, you can serve it in small bowls or dishes so that your guests can easily choose their preferred options. Plan for around 7-8 oz (200-300 grams) of uncooked meat per guest.

Cook your meat: dip in the cooking liquid

Once you've heated your cooking liquid, it's time to cook your meat. Skewer a piece of meat with a fondue fork or bamboo skewer and dip it into the cooking liquid. How long you leave the meat in the liquid depends on the type of meat and your desired level of doneness.

For red meat, cook for 30 seconds for rare, 45 seconds for medium-rare, or 1 minute for well done. Poultry will need 2 minutes in the cooking liquid, while lamb and pork will need 1 minute. If you're cooking shrimp, leave them in the liquid until they turn opaque.

Once your meat is cooked to your liking, remove it from the fondue pot and dislodge it from the skewer with a table fork.

Eat your meat: plain or with a dipping sauce

Once you've cooked your meat fondue, you can eat the meat plain or with a dipping sauce. If you're eating it plain, be sure to use a regular fork to eat the cooked meat, as fondue forks can become very hot and are unhygienic.

If you want to add a dipping sauce, there are plenty of options to choose from. Here are some ideas:

• Chimichurri
• Garlic Aioli
• Spicy Roasted Red Pepper Sauce
• Basil Pesto
• Ginger-Wasabi Sauce
• Lemon-Pepper Aioli
• Béchamel
• Cheese
• Truffle sauce
• Tartar sauce
• Lemony butter sauce

Choose your sides: roasted vegetables, potato dishes, or bread

When eating meat fondue, it's important to choose the right sides to complement the dish. Here are some ideas for roasted vegetables, potato dishes, and bread to serve alongside your meat fondue:

Roasted Vegetables

Roasted vegetables make a great side dish for meat fondue as they can be cooked in the same broth used for cooking the meat. This adds flavour to the vegetables and makes for a tasty side dish. Some vegetables that work well for roasting include:

• Carrots
• Celery
• Leeks
• Zucchini
• Broccoli
• Bell peppers
• Mushrooms

Potato Dishes

Potatoes are a versatile side dish that can be prepared in a variety of ways to accompany meat fondue. Here are some ideas for potato dishes:

• Roasted potatoes: Cut potatoes into cubes, toss with olive oil, garlic, salt, and pepper, and bake until crispy.
• Irish potato fondue: A fondue made with potatoes, cheese, bacon, and spices.
• Bratkartoffeln: German cottage potatoes with bacon.

Bread

Bread is a classic side dish for fondue and can be used to dip into the cooking broth or to soak up any leftover broth. Here are some bread options to consider:

• Fresh bread or baguette: A simple option that can be served alongside the fondue.
• Bread cubes: Bread cubes can be used to test the temperature of the cooking oil if you don't have a thermometer.

Frequently asked questions