Meat Fondue: Broth-Style, A Beginner's Guide

Fondue is a fun, communal dining experience that is perfect for gatherings and special occasions. It involves cooking small pieces of meat, seafood, or vegetables in a pot of hot broth. To fondue meat in broth, you will need to prepare a broth with ingredients like wine, water, stock, vegetables, and spices, and heat it to a simmer in a fondue pot. You can use a variety of meats, such as beef, chicken, or shrimp, cut into bite-sized pieces. Simply place the meat on a fondue fork and cook it in the broth until it reaches your desired level of doneness. You can also adjust the seasonings to your taste and serve the cooked meat with dipping sauces like Mustard Cream Sauce or Garlic Herb Butter.

Characteristics of Fondue Meat in Broth

Choosing your meat

When choosing your meat for broth fondue, it's important to remember that you'll be cooking thin slices of meat in the hot broth. Beef, pork, lamb, and chicken are all good options, and you should plan on having 225g (1/2 lb) of sliced meat per guest. You can also add small pieces of seafood to the mix if you like. If you're serving different types of meat, be sure to keep them separated to prevent any cross-contamination.

For a German-style meat fondue, you might use pork tenderloin or boneless pork chops, cut into bite-sized pieces. You could also mix ground meat with egg, breadcrumbs, salt, pepper, and paprika to form bite-sized meatballs. Cocktail sausages, cut into 1-inch lengths, are another tasty option.

If you're looking for something a little more exotic, you could try a beef and game fondue with a roasted garlic broth. This pairs well with thin slices of beef and various game meats.

Remember to always keep your meat refrigerated until you are ready to eat, and make sure that all meat is fully cooked before consuming.

Preparing your broth

Firstly, decide on the type of broth you want to make. You can choose from a variety of options, including vegetable, chicken, or beef broth. For a vegetarian or vegan option, you can use vegetable broth and add ingredients like soy sauce, miso paste, or nutritional yeast for an umami boost. If you want a heartier broth, go for beef or chicken broth as your base.

Next, gather your ingredients. The basic ingredients for a fondue broth typically include garlic, onions, wine, and some type of broth or stock. You can also add other ingredients like carrots, celery, parsley, pepper, and mushrooms to enhance the flavour and aroma of your broth. If you want a more herby broth, consider adding a bouquet garni of herbs like parsley, thyme, and bay leaf.

Now, it's time to start preparing the ingredients. Finely chop or mince your garlic and onions, and slice any vegetables you are using into thin pieces. If you're using whole heads of garlic, you can roast them in the oven first for a deeper flavour. Drizzle oil on the garlic heads, wrap them in aluminium foil, and bake at 200 °C for around 50 minutes, or until they are tender and caramelized.

Once your ingredients are ready, it's time to start cooking. Heat some oil in a saucepan or fondue pot over medium heat. Add the onions and garlic, and sauté until they are softened and translucent. If you're using wine, deglaze the pan by pouring in the wine and scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.

Now, it's time to add the broth. Pour in your chosen broth or stock, and bring it to a simmer. If you're using the roasted garlic, squeeze out the garlic purée and add it to the broth. Season the broth with salt and pepper, and any other desired spices or herbs. Let the broth simmer for at least 5 minutes, but for a more intense flavour, you can let it simmer for up to an hour.

Finally, taste the broth and adjust the seasoning as needed. You can add more salt, pepper, or garlic to suit your taste. It's important to remember that you'll be cooking meat and vegetables in the broth, so you want the broth itself to be a bit more concentrated in flavour.

When you're ready to start cooking your fondue meat, bring the broth to a rapid simmer. You don't want it to be at a rolling boil, as this can make it difficult to control the cooking temperature and may result in tougher meat. Simply dip your meat and vegetables into the hot broth and cook to your desired doneness. Enjoy your delicious fondue!

Cutting your meat

When preparing meat for fondue, it's important to cut it into small, bite-sized pieces to ensure it cooks evenly and can be easily picked up with a fork or skewer. Here are some tips for cutting your meat to achieve the best results:

Choose the Right Cut of Meat

The best cuts of meat for fondue are typically those that are tender and lean. This includes options like sirloin steak, filet mignon, flank steak, and buffalo. These cuts will ensure your meat is juicy and flavourful after cooking.

Cut the Meat into Appropriate-Sized Pieces

For beef fondue, it is recommended to cut the meat into 1/2-inch to 1-inch cubes. This size allows for quick and even cooking in the hot broth. Smaller pieces will cook faster, so keep that in mind when deciding on the portion size.

Consider the Cooking Time

Fondue meat cooks quickly, with thin cuts of beef taking about 1 minute for rare, 2 minutes for medium, and 3 minutes or more for well-done. Keep this in mind when cutting your meat. Smaller pieces will cook faster and larger pieces will take longer.

Personal Preference

Some people prefer to cut their meat into long strips, while others prefer small cubes. You can also experiment with different shapes to add variety to your fondue spread. Just ensure the pieces are not too big, as they will be more challenging to cook evenly and eat.

Use the Right Tools

When cutting meat for fondue, it's essential to use a sharp knife to ensure clean, precise cuts. This will help you achieve evenly sized pieces and make the process easier and safer.

Prepare the Meat in Advance

Cutting the meat beforehand will save you time when your guests arrive. You can also prepare sauces and side dishes in advance and place them around the fondue burner, creating a delightful spread for your guests to enjoy.

Remember, the key to cutting meat for fondue is to keep the pieces small and uniform in size. This will ensure even cooking and a delightful dining experience for you and your guests.

Cooking your meat

When cooking your meat in broth fondue, it's important to maintain the right temperature. You want the broth to be at a steady simmer, not a rolling boil, to ensure even cooking of the ingredients. A rapid boil may cause spitting and burning, and it will also evaporate your broth faster. Aim for a temperature of around 190-195°F (87-90°C).

For meat fondue, you can use a variety of meats such as beef, chicken, shrimp, and other seafood. Cut the meat into uniform, bite-sized pieces for even cooking and easier eating. You can cook the meat to your desired level of doneness, but make sure all meat is fully cooked before consuming it.

When you are ready to start cooking, bring the broth to a boil. Then, place a piece of meat on a fondue fork and hold it in the simmering broth until it reaches your desired level of doneness. You can also use skewers to place the meat into the fondue pot. Meat will generally take longer to cook than vegetables or seafood.

If you're using an electric fondue pot, you can heat the broth on medium. If you have a Sterno fuel fondue pot, partially cover the can so that the broth doesn't heat too quickly.

Serving suggestions

When serving fondue, it's important to ensure that you have the correct equipment. You will need a copper, stainless steel, or cast-iron fondue pot for safety reasons. You will also need fondue forks for each guest. It is also recommended to have extension cords so that you can safely run the pot to the power outlet.

Fondue is a great way to socialise at a dinner party while enjoying a variety of delicious foods. It is also a good idea to provide a variety of dipping sauces for your guests.

Meat

Meat should be sliced thinly so that it cooks quickly in the broth. It is recommended to have 225g (1/2 lb) of sliced meat per guest. You can use beef, pork, lamb, chicken, or seafood. If you are serving different types of meat, keep them separated to prevent contamination.

Vegetables

There are many vegetables that can be cooked in the broth, including:

• Artichoke hearts
• Asparagus
• Baby potatoes
• Bell peppers
• Broccoli
• Brussels sprouts
• Carrots
• Cauliflower
• Celery
• Fingerling potatoes
• Green beans
• Jalapeno peppers
• Mini sweet peppers
• Mushrooms
• Radishes
• Red onions
• Sweet onions
• Yellow squash
• Zucchini

Starch

You can also include some starch in your fondue, such as baby corn, potatoes, or rice.

Appetizers and Side Dishes

As a side dish, you can serve a green salad and some fresh bread or a baguette.

Frequently asked questions