Fondue Meat: What's The Beef With Beef Round?

Fondue is a fun and interactive way to serve dinner, where guests cook their food in a communal pot of hot oil or broth. Beef fondue is a popular choice, and when it comes to selecting the best cut of meat for this purpose, tenderness is key. Recommended cuts include beef tenderloin, top sirloin, ribeye, and striploin. These cuts should be sliced into thin strips or cubes before being cooked in the fondue pot. The oil used for beef fondue should have a high smoke point, such as peanut or canola oil, to prevent burning.

Beef fondue recipes

Classic Beef Fondue

This recipe uses tenderloin, top sirloin, or fillet cuts of beef. It also includes a wasabi cream dipping sauce.

Ingredients:

• 1 lbs beef cuts (tenderloin, top sirloin, or fillet) (75 g sliced beef per person)
• 1 Tbsp canola oil
• 1 garlic clove, crushed
• 1 onion or 2 shallots, finely chopped
• 1 cup red wine
• 2-900 mL tetra packs low-sodium beef broth
• 1 celery stalk, finely chopped
• 1/2 tsp black pepper

Wasabi Cream Dipping Sauce:

• 1/2 cup sour cream or plain Greek yoghurt
• 2 tsp prepared wasabi paste
• 1 Tbsp chives or green onion, thinly chopped
• 2 Tbsp peanut butter
• 1/4 cup soy sauce
• 1 Tbsp prepared sweet chilli sauce

Method:

Heat oil in a large pot and sauté onion until soft, then add garlic at the end to soften. Add wine and bring to a quick boil. Add beef broth, vegetables, and spices, lower heat to a simmer. Cover with a heavy lid and cook on low for 2-3 hours. When ready to serve, reheat and add beef stock to the fondue pot. Roll the desired raw beef piece on a fondue fork and cook to your desired doneness.

Marinated Beef Fondue

This recipe uses a combination of beef and pork tenderloin, marinated in a mixture of soy sauce, Worcestershire sauce, and garlic, and served with a variety of dipping sauces.

Ingredients:

• 3/4 cup reduced-sodium soy sauce
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, minced
• 2-1/2 lbs beef tenderloin, cut into 1-inch cubes
• 2-1/2 lbs pork tenderloin, cut into 1-inch cubes
• 3 tablespoons prepared horseradish
• 1 tablespoon chopped onion
• 1 teaspoon white vinegar
• 1 can (8 ounces) tomato sauce
• 2 tablespoons brown sugar
• 6 to 9 cups peanut or canola oil

Method:

Combine soy sauce, Worcestershire sauce, and garlic in a small bowl. Divide the mixture between two large resealable plastic bags, adding the cubed beef to one bag and the cubed pork to the other. Seal the bags and turn to coat the meat. Refrigerate for four hours, turning occasionally. In a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce, and brown sugar. Cover and refrigerate the sauces until serving. Drain the meat and discard the marinade, then pat the meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups of oil per pot to 375°F. Use skewers or fondue forks to cook the meat in oil until it reaches the desired doneness, then serve with the sauces.

Meat Fondue

This recipe uses beef tenderloin or rump steak, cut into 1-inch cubes, and served with a variety of dipping sauces.

Ingredients:

• 800 g beef tenderloin or 4 rump steaks, cut into 1-inch cubes
• 1 litre good vegetable oil
• Bread and salad, to serve

Dipping Sauces:

• 1 tbsp grated horseradish, 3 tbsp sour cream, juice of 1 lemon, and a pinch each of salt, pepper, and cayenne pepper.
• 3 tbsp white wine vinegar, 2 tsp sugar, 1 garlic clove (grated), and 1 medium red chilli (finely chopped).
• Handful each of parsley, basil, mint, coriander, and tarragon, blended with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies, and 1 garlic clove (grated).
• 3 tbsp mayonnaise, juice of 1 lemon, 1 tsp Dijon mustard, and 1 garlic clove (grated).

Method:

Prepare your sauces in advance and put them in little bowls around the fondue burner, along with the meat, bread, and salad. Season the meat. Fill your fondue pan halfway with vegetable oil and heat on the stove until hot but not smoking (aim for around 190°C). Put the fondue burner on the table carefully, then light the flame and put the pan on top. Give each guest a fondue fork for dunking the meat in the hot oil. Cook the meat to your desired doneness, then dip it into the sauces and pile it onto the bread.

Best cuts of beef for fondue

Fondue is a fun and tasty way to cook your meat, and it's a great way to get everyone involved in the cooking process. When choosing the best cut of beef for fondue, there are a few things to consider. Firstly, you'll want a tender cut of meat that cooks quickly, as no one wants to wait too long for their food. You'll also want to consider the flavour and cost of the meat. Here are some of the best cuts of beef for fondue:

• Tenderloin: This is a classic choice for fondue as it is tender and cooks quickly. However, it can be on the expensive side. Cut the tenderloin into 1-inch cubes for easy cooking and eating.
• Top Sirloin: If you're looking for a less costly alternative, top sirloin is a great option. It's still nice and tender, and will taste delicious cooked in hot oil or broth.
• Striploin: Another good alternative to tenderloin, striploin is also tender and perfect for fondue.
• Bottom Sirloin: While not as tender as the other options, bottom sirloin is a more flavourful cut of meat and is much cheaper. It's a great choice if you're looking for something a little different.
• Flat Iron: This cut of beef is often used in fondue restaurants and is a nice, tender option.

Remember, when preparing your beef for fondue, you'll want to cut it into thin slices or small cubes so that it cooks evenly and quickly. Enjoy experimenting with different cuts of beef and sauces to find your favourite fondue combination!

Best oils for fondue

Fondue is a fun and interactive way to enjoy a meal with friends and family. While cheese and chocolate fondue is popular, meat fondue is also a great option.

When choosing an oil for fondue, it is important to select one with a high smoke point to ensure safety and flavour. Oils with low smoke points, such as olive oil, can cause a lot of smoke during the cooking process. Here are some of the best oils for fondue:

Peanut Oil

Peanut oil has the highest smoke point of all the oils, making it a great choice for fondue. It also has a slightly nutty flavour that goes well with meat. Peanut oil is often used for meat fondue and hot oil fondue. It is also usually available as 100% pure peanut oil, with no additives or fillers.

Canola Oil

Canola oil is a popular choice for fondue because it is affordable, has a high smoke point, and a very light flavour. This allows the flavour of the meat to shine through. It is also a healthier option as it does not have a lot of saturated fats.

Grapeseed Oil

Grapeseed oil has one of the highest smoke points and is a healthy option as it is rich in Vitamin E and Omega 6. It also has a slightly fruity taste, adding a distinctive flavour to your fondue. However, it should be noted that grapeseed oil is not suitable for high heat.

Sunflower Oil

Sunflower oil is widely available and affordable. It has a high smoke point, making it suitable for meat fondue as it gives the perfect texture to the meat. It has a slightly nutty flavour that can enhance the taste of your meat dishes.

Vegetable Oil

Vegetable oil is another good option for fondue as it has a high smoke point, a neutral flavour, and is considered a healthy source of fat. It is ideal for those who want a neutral-tasting oil for their fondue.

When preparing meat fondue, it is important to use dry ingredients to avoid the oil from spitting and bubbling over. Cut your meat and vegetables into small, evenly-sized pieces to ensure even cooking.

How to serve beef fondue

Beef fondue is a fun and tasty dish that is great for bringing people together. It is also a simple dish to prepare and cook. Here is a step-by-step guide on how to serve beef fondue.

Preparation

Firstly, you will need to decide on the cut of beef. Tender cuts such as tenderloin, top sirloin, striploin, or bottom sirloin are ideal. You will need around 800g of beef, cut into 1-inch cubes. You can also add some pork tenderloin, cut into the same size pieces.

Next, prepare your sauces. You can make these yourself or buy them. Some sauces to try include horseradish sauce, barbecue sauce, mustard-mayonnaise sauce, or a simple combination of mayonnaise, lemon juice, Dijon mustard, and garlic. Prepare the sauces in advance and put them in little bowls around the fondue burner.

Cooking

When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until hot, but not smoking. You are aiming for around 190°C. If you don't have a thermometer, you can test if the oil is ready by throwing in a cube of bread – if it takes about 30 seconds to brown, the oil is hot enough.

Carefully put the fondue burner on the table, following the manufacturer's instructions to light the flame and put the pan on top. Give each guest a fondue fork for cooking the meat in the hot oil. The meat will take 25-30 seconds for rare, 30-35 seconds for medium, and 45-60 seconds for well-done.

Serving

When the meat is cooked, dip it into the sauces and pile it onto slices of bread. You can also serve beef fondue with a variety of side dishes, such as roasted vegetables, mashed potatoes, corn on the cob, pasta salad, or a baked potato.

Tips

• If you are using raw meat, make sure it is fresh and suitable for eating raw.
• You can also cook raw king prawns in the fondue – these work really well.
• If you are marinating the meat, plan ahead as it will need to marinate for around four hours.
• Fondue is a fun and social way to eat, but most of the actual cooking is done while you are sitting down to eat, so be prepared for this.
• You will need one fondue pot for every six people.

Sauces for beef fondue

Beef fondue is a fun and tasty dish that is perfect for a dinner party. While the meat itself is important, the sauces are what make the dish truly special. Here are some ideas for sauces to serve with your beef fondue:

Horseradish Sauce

A zesty and creamy sauce, horseradish sauce is a classic choice for beef fondue. To make it, simply combine sour cream, prepared horseradish, a small amount of onion, and a splash of white vinegar. You can also add a squeeze of lemon juice and a pinch of cayenne pepper for some extra flavour and spice. This sauce is best served chilled, so be sure to prepare it in advance and keep it in the refrigerator until you are ready to serve it.

Mustard-Mayonnaise Sauce

Another creamy option, this sauce combines mayonnaise, lemon juice, Dijon mustard, and garlic. You can also add some fresh herbs, such as parsley or chives, to give it a bit more flavour. Like the horseradish sauce, this sauce is best served chilled, so be sure to make it ahead of time and keep it in the refrigerator until you are ready to serve.

Barbecue Sauce

For a sweeter option, try a barbecue sauce. This sauce typically includes tomato sauce, steak sauce, and brown sugar. You can also add some spices, such as garlic or chilli, to give it a bit of a kick. If you're short on time, you can also buy a premade barbecue sauce at your local supermarket.

Curry Dip

This sauce is perfect for those who like a bit of spice. To make it, simply combine mayonnaise, olive oil, garlic, curry powder, and a touch of ground ginger. You can also add a squeeze of lemon juice or some fresh herbs to brighten the flavour. This sauce is best served at room temperature, so be sure to prepare it in advance and let it sit out before serving.

Aioli

Aioli is a classic sauce that pairs perfectly with beef. To make it, combine mayonnaise, garlic, and olive oil. You can also add some lemon juice or fresh herbs to give it a bit more flavour. Aioli is best served at room temperature, so be sure to prepare it in advance and let it sit out before serving.

Bernaise Sauce

This classic French sauce is the perfect choice for a fondue. To make it, combine vinegar, water, pepper, egg yolks, and butter in a double boiler. Stir constantly until the mixture is thickened and smooth. You can also add some fresh herbs, such as tarragon, to give it a bit more flavour. Bernaise sauce is typically served warm, so be sure to prepare it just before serving.

Cracked Pepper Sauce

This sauce is perfect for those who like a bit of spice. It combines cream cheese, butter, garlic, cracked peppercorns, and finely chopped shallots or green onions. You can also add a pinch of salt and freshly ground pepper to taste. This sauce is best served at room temperature, so be sure to chill it for a few hours or overnight before serving.

Teriyaki Sauce

This Asian-inspired sauce is perfect for those who like a sweet and savoury combination. It typically includes garlic, ginger, sesame oil, soy sauce, sake, brown sugar, and cornstarch. You can also add some green onions or other spices to give it a bit more flavour. Teriyaki sauce can be served at room temperature or warm, so feel free to prepare it in advance and serve it as you like.

Frequently asked questions