Meat Fondue: Oil-Based Cooking Method For Succulent Results

Fondue is a fun cooking method for serving a small group. Meat fondue is a classic 80s dinner party dish. It is simple to prepare and can be assembled before your guests arrive. You will need a fondue set or pot, a burner, and a selection of sauces. Cut your chosen meat into bite-sized pieces and keep them refrigerated until fondue time. Fill your pot with oil, being careful not to fill it more than halfway to prevent splattering. Warm the oil to a temperature of 180 to 190°C (350 to 375°F). Provide each guest with a fondue fork and a plate for raw and cooked food. Cook the meat in the hot oil for 25-60 seconds per piece, depending on the desired doneness. Dip the cooked meat into your chosen sauce and enjoy!

How to Make Meat Fondue with Oil

Cut meat into bite-sized pieces and refrigerate

When preparing meat fondue, it's important to cut the meat into bite-sized pieces. This ensures that the meat cooks evenly and thoroughly in the hot oil. Aim for cubes that are around 1 inch in size.

You can use a variety of meats for your fondue, such as beef, chicken, pork, lamb, bison, or venison. If you're using beef, opt for a tender cut like beef tenderloin or rump steak.

Once you've cut the meat into bite-sized pieces, it's important to keep it refrigerated until it's time to start cooking. This helps to maintain the freshness and quality of the meat. It's also a good idea to pat the meat dry before cooking, as any moisture can cause the hot oil to splatter.

In addition to preparing the meat, you can also make some sauces or dips for your fondue. It's recommended to have at least three different dips to cater to different tastes. You can prepare these sauces in advance and place them in small bowls around the fondue burner, along with the meat, bread, and salad.

When it's time to cook the meat, you'll heat the oil in your fondue pot to a temperature between 180 to 190 degrees Celsius. Each guest can then use their fondue fork to cook their meat to their desired doneness.

Use the right fondue equipment

Using the right fondue equipment is essential for meat fondue with oil. A metal fondue pot is best suited for this purpose as it can withstand high temperatures. Fill your pot with oil no more than halfway to prevent splattering. A standard fondue pot can be heated using Sterno, alcohol gel, or an electric heating unit. If you opt for an electric fondue pot, ensure the cord is kept out of the way and placed near an electrical outlet.

When it comes to heating the oil, aim for a temperature between 180°C and 190°C (350°F to 375°F). A thermometer can help you achieve the right temperature, but if you don't have one, a simple test can be done by dropping a cube of bread into the oil. If it browns in about 30 seconds, your oil is ready.

In addition to the pot, each guest will need a long fondue fork for cooking the meat. These forks are typically colour-coded and provided with the purchase of a fondue pot. It's important to note that these forks are only for cooking and not for eating, as they can get dangerously hot. Each guest should also have a regular dinner fork for eating the cooked food.

Before placing the pot on the table, ensure the surface is clean and clear of anything flammable. Use a trivet to protect your table from the hot pot. Additionally, always supervise the fondue pot and never leave it unattended.

Heat oil to 180-190°C

Heating the oil to the correct temperature is a crucial step in making meat fondue. You should aim to heat the oil to between 180-190°C (350-375°F). This temperature range is important as it ensures that the meat will cook properly and that the oil won't splatter or smoke.

To achieve this temperature, you should first fill your fondue pot no more than halfway with oil. This is a safety precaution to prevent hot oil from splattering and causing burns or a fire. Once your pot is filled, place it on a heat source such as a hob or burner and turn it on to heat the oil.

If you have a thermometer, you can measure the temperature directly. However, if you don't have a thermometer, there is a simple test you can do to check if the oil is hot enough. Carefully drop a small cube of bread into the oil. If it takes about 30 seconds for the bread to turn golden brown, then your oil is ready.

While heating the oil, it's important to be cautious. Hot oil can be dangerous, so make sure to keep the area around your fondue pot clear of any flammable materials. Also, never leave the pot unattended, especially if there are children around.

Once your oil reaches the desired temperature of 180-190°C, you can carefully place the fondue pot on the fondue burner and light the flame according to the manufacturer's instructions. Now you're ready to start cooking your meat fondue!

Cook meat in hot oil for 25-60 seconds

Cooking meat in hot oil for 25-60 seconds is the final step in making meat fondue. However, there are several important steps to take before you get to this stage.

Firstly, you will need to prepare your ingredients and equipment. For the fondue itself, you will need 800g of beef tenderloin or four rump steaks, cut into 1-inch cubes, and 1 litre of good vegetable oil. You will also need to prepare sauces to serve with the fondue. BBC Good Food suggests the following:

• Grated horseradish, sour cream, lemon juice, salt, pepper and cayenne pepper
• White wine vinegar, sugar, garlic and a red chilli
• Fresh herbs, Dijon mustard, red wine vinegar, olive oil, anchovies and garlic
• Mayonnaise, lemon juice, Dijon mustard and garlic

You will also need to ensure you have the right fondue equipment. You will need a fondue pot that can withstand extreme heat, such as an electrical pot. You will also need fondue forks for your guests to cook their meat with.

Once you have your ingredients and equipment ready, you can start preparing the fondue. Cut your meat into bite-sized pieces and keep it refrigerated until you are ready to cook. Fill your fondue pot to no more than half to two-thirds of its capacity with oil to prevent splattering. Warm the oil up to a temperature of 180 to 190 degrees Celsius.

Now you are ready to cook your meat in the hot oil. Place a piece of meat on your fondue fork and leave it in the hot oil for 25-60 seconds, depending on how well done you like your meat. BBC Good Food suggests 25-30 seconds for rare meat, 30-35 seconds for medium, and 45-60 seconds for well done. You can also cook raw king prawns in the hot oil. Once your meat is cooked to your liking, remove it from the oil and leave it to cool for a few seconds before dipping it into your chosen sauce.

Serve with sauces and dips

When serving meat fondue, it is important to have a variety of sauces and dips for your guests to enjoy. A minimum of three dips is recommended to ensure your guests will find at least one they like. Prepare the sauces in advance and put them in little bowls around the fondue burner, along with the meat, bread, and salad.

There are many different sauces that pair well with meat fondue. Here are some examples:

• Stone-Ground Mustard Sauce: Mix sour cream or crème fraîche with beer mustard, Dijon mustard, and freshly cracked black peppercorns.
• Horseradish Cream: Mix heavy or whipping cream with fresh horseradish, green onions, and salt.
• Herb Butter: Melt butter with garlic, a mix of fresh herbs (tarragon, thyme, parsley, sage, basil, and cilantro), orange zest, and salt.
• Mayo-Lemon Dip: Mix mayonnaise with lemon juice, Dijon mustard, and grated garlic.
• Spicy Sour Cream: Mix grated horseradish, sour cream, lemon juice, and a pinch of salt, pepper, and cayenne pepper.
• Red Wine Vinaigrette: Mix white wine vinegar, sugar, grated garlic, and finely chopped red chilli.
• Green Sauce: In a blender, mix parsley, basil, mint, coriander, tarragon, Dijon mustard, red wine vinegar, olive oil, anchovies, and grated garlic.

In addition to sauces, you can also provide your guests with a variety of side dishes such as rice, salad, bread, and raw vegetables to dip into the fondue.

Frequently asked questions