Meat Fondue: The Ultimate Guide To Melting Pot Perfection

Fondue is a fun and unique way to serve food at a dinner party. It involves cooking small pieces of food in a hot sauce or cooking medium, such as oil or broth. Meat fondue is a great way to get your guests involved in the cooking process, allowing them to customise their meal to their preference. To make a good meat fondue, you'll need to choose the right equipment, prepare your ingredients, and carefully cook the meat to perfection.

First, select a suitable fondue pot. Metal, enamelware, or cast iron pots are best for meat fondue, as ceramic pots are better suited for cheese or chocolate fondues. Ensure you have enough fondue forks for each diner, or prepare bamboo skewers as an alternative. Choose a burner that will keep your cooking liquid hot enough – an electric, alcohol, or butane burner is ideal.

Next, select your meat and cut it into bite-sized pieces. Tender cuts of red meat are best for meat fondue, and you can marinate the pieces to add extra flavour. If you're serving poultry or vegetables, cut them into manageable pieces as well.

When it's time to eat, heat your chosen cooking liquid – either oil or broth – in a heavy-bottomed pan on the stovetop. Aim for a temperature of around 375°F (190°C). Once hot, carefully transfer the liquid to your fondue pot, filling it about one-third to one-half full. Place the fondue pot on a trivet to protect your table, and turn on the burner to maintain the temperature.

Show your guests how to cook their meat by skewering a piece, dipping it into the hot liquid, and cooking it to their desired doneness. Red meat typically takes 30 seconds to one minute, while poultry takes about two minutes. Remove the cooked meat from the fondue pot and serve it plain or with a dipping sauce.

Characteristics of a Good Meat Fondue

Choosing your fondue pot and burner

Choosing the right fondue pot and burner is essential to ensure your meat fondue is a success. Here are some tips to help you select the best equipment:

Types of Fondue Pots

Fondue pots come in various materials and styles, each with its advantages and considerations. Here are the four main types:

• Cheese fondue pots: These pots are typically made of ceramic or earthenware, have a flat bottom and a large opening to accommodate dipping. They use an adjustable alcohol or gel fuel burner to maintain the constant temperature required to keep the cheese melted.
• Hot oil/broth fondue pots: These pots must be able to withstand very high temperatures without cracking, as they are used for cooking meat. They are usually made of stainless steel, copper, or cast iron. Ceramic pots are not suitable for hot oil fondue.
• Dessert/chocolate fondue pots: These pots are smaller than the ones used for cheese or meat fondue. They are made of earthenware, ceramic, porcelain, or sometimes tempered glass. They use a tealight to keep the chocolate at the right temperature. Alternatively, you can opt for a chocolate fountain for a more lively presentation.
• Electric fondue pots: These have become popular in recent years due to their versatility and convenience. They can be used for all types of fondue and often feature adjustable temperature settings. However, you'll need to ensure your dining area has a nearby electrical outlet or use an extension cord.

Factors to Consider

When choosing a fondue pot and burner, consider the following:

• Reputable brands: Stick to well-known companies like Swissmar, Trudeau, and Rival for durability and quality.
• Capacity: Consider the number of people you'll be serving. Smaller pots (around 1.5 quarts) are suitable for couples or appetizers, while larger pots (3 to 3.5 quarts) are better for parties.
• Material: Cast iron is excellent for heat retention but is heavy and expensive. Enameled cast iron is easier to clean and has a smooth coating. Stainless steel and aluminum are lighter and more affordable but may heat unevenly.
• Heat source: Electric fondue pots are convenient and offer precise temperature control. Traditional flame-fueled pots use candles, gel fuel, or chafing fuel and create a romantic atmosphere but may be less adjustable.
• Safety: Ensure the pot and burner are stable and secure to prevent accidents. Consider the length of the power cord for electric pots, and always follow safety instructions.
• Ease of cleaning: Look for dishwasher-safe pots or those with non-stick coatings for easier cleanup. Hand washing with mild soap and a gentle scrubber is recommended for traditional fondue pots.
• Accessories: Some fondue sets come with forks, fuel burners, dipping trays, and other accessories. Ensure you have all the necessary items for your meat fondue.

Selecting your cooking liquid

If you prefer a traditional meat fondue, oil is the way to go. Suitable oil options include vegetable, canola, grapeseed, and peanut oil. It is important to thoroughly dry meat pieces before cooking them in oil to prevent any splashing or oil-related accidents. Additionally, oil-based meat fondues tend to leave a lingering aroma in the house, resembling that of a restaurant kitchen.

On the other hand, broth adds more flavour to the meat and is a healthier option. You can infuse broth with herbs and spices to enhance the taste. Choose a broth that complements the type of meat you are using. For instance, a Coq au Vin Broth Fondue recipe includes vegetable stock, wine, mushrooms, green onions, and garlic, resulting in an aromatic broth.

Regardless of your choice of cooking liquid, maintaining the ideal temperature of around 375°F (190°C) is essential for a successful meat fondue.

Preparing your meat

The type of meat you choose for your fondue is important. Fondue is a great way to cook tender cuts of meat, so opt for beef tenderloin or rump steak. You will need around 800g of meat for six people. Cut the meat into bite-sized cubes, about 1-inch in size. If you are using raw meat, blot it dry with paper towels and arrange it on a platter. Cover and refrigerate until you are ready to serve.

You can also marinate your meat to add extra flavour. A simple marinade can be made by combining yogurt with salt, pepper and paprika powder.

If you want to cook your meat in oil, suitable types include vegetable, canola, grapeseed, and peanut. Make sure you thoroughly dry your meat pieces before cooking to prevent oil from splashing out of the fondue pot. If you are cooking in broth, you can infuse it with herbs and spices to add flavour. A good broth to use is Coq au Vin, which can be made by simmering vegetable stock with wine, mushrooms, green onions, and garlic for about 15 minutes.

When you are ready to serve, heat your cooking liquid in a heavy-bottomed pan on the stove top to a temperature of around 375°F (190°C). You can test the temperature by using a deep-frying thermometer or, if you are using oil, by dropping in a cube of bread – if it turns golden brown after 30 seconds, the oil is ready. Carefully transfer the hot liquid to your fondue pot, filling it about one-third to one-half full. Turn on the fondue burner to keep the liquid at the correct temperature.

Show your guests how to cook their meat by skewering a piece of meat with a fondue fork or bamboo skewer and dipping it into the hot liquid. Meat cooking times will vary depending on the type of meat and the desired level of doneness. For rare meat, cook for 30 seconds, 45 seconds for medium-rare, and 1 minute for well-done. Poultry will take about 2 minutes to cook, while lamb and pork will take 1 minute. Remove the cooked meat from the fondue pot and place it on a plate to cool slightly before eating.

Cooking your fondue

Now that you've gathered all your ingredients and equipment, it's time to cook your fondue!

Firstly, you'll want to heat your cooking liquid. If you're using oil, heat it in a heavy-bottomed pan on the stove top until it reaches around 375°F (190°C). If you don't have a thermometer, you can test the temperature by throwing in a cube of bread – if it takes about 30 seconds to brown, it's ready. If you're using broth, heat it in a saucepan or fondue pot over medium heat until it simmers.

Once your cooking liquid is hot, carefully transfer it into your fondue pot. Pour until the pot is about one-third to one-half full. Then, turn on your fondue burner to keep the liquid at the right temperature – this should be around 375°F (190°C).

Now it's time for the fun part – cooking the meat! Skewer a piece of meat with a fondue fork or bamboo skewer and dip it into the cooking liquid. The cooking time will depend 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 one minute for well done. Poultry will take about two minutes, while lamb and pork will take about one minute. Remove the cooked meat from the pot and place it on a plate, using a table fork to dislodge it from the skewer.

You can serve the meat as-is or with a dipping sauce. If you're using broth, you can even drink the broth after cooking, swirling in a couple of scrambled eggs to make an egg drop soup!

Sauces and dips

Creamy Cucumber Sauce

In a medium bowl, beat 2 packages (3 oz) of cream cheese with a spoon until creamy. Stir in 1 cup of finely chopped peeled cucumber, 2 tablespoons of finely chopped onion, and season with salt and pepper. Cover and chill for about 2 hours before serving. This sauce goes well with beef and chicken fondue.

Horseradish Sauce

Mix 1 tablespoon of grated horseradish with 3 tablespoons of sour cream, the juice of 1 lemon, and a pinch each of salt, pepper, and cayenne pepper. Chill until ready to serve.

Green Goddess Sauce

This sauce is a must-have for a fondue party, as it is incredibly versatile and goes well with both vegetables and meat.

White Wine Vinegar Sauce

Mix 3 tablespoons of white wine vinegar with 2 teaspoons of sugar, 1 grated garlic clove, and 1 medium red chilli, finely chopped. Set aside until needed.

Herb Sauce

Place a handful each of parsley, basil, mint, coriander, and tarragon in a blender with 1 teaspoon of Dijon mustard, 1 tablespoon of red wine vinegar, 2 tablespoons of olive oil, 4 anchovies, and 1 grated garlic clove. Blend until smooth.

Lemon Mayo Sauce

Mix 3 tablespoons of mayonnaise with the juice of 1 lemon, 1 teaspoon of Dijon mustard, and 1 grated garlic clove. Chill until needed.

Sweet and Sour Sauce

A sweet and sour sauce is a good option to have for those who like a tangier dip.

Coq Au Vin Broth Fondue

This fondue broth is perfect for dipping chicken, steak, and vegetables. Pour 3 1/2 cups of vegetable stock into a saucepan or fondue pot and bring to a simmer. Add 1/2 cup of sliced fresh mushrooms, 2 sliced green onions, and 2 minced garlic cloves. Simmer for about 15 minutes, until the broth is aromatic.

Chive Sour Cream Sauce

Chop 1/4 cup of chives into small rings and mix with sour cream. Add salt, pepper, paprika, and a squeeze of lemon juice to taste.

Crème Fraîche Sauce

In a small bowl, mix together 1 cup of crème fraîche, 1/4 cup of chopped fresh parsley, 1 tablespoon of Dijon mustard, and season with salt and pepper.

Frequently asked questions