Beef Fondue Recipe
This beef fondue recipe was my first experience with fondue. It's delicious and easy to prepare.
Making this broth is time consuming, so you will probably want to prepare the broth and your fondue dips before your guests arrive.
Fondue broth evaporates and gets absorbed into the meat, so you want to prepare enough to fill the equivalent of two pots for each fondue pot. This way, when the broth level drops, simply add some of the broth you have set aside and fondue party goes on!
Fondue Beef Broth
| 15 ml | (1 tbsp) | Vegetable oil |
| 1 | Garlic clove, crushed | |
| 1 | Onion, finely chopped | |
| 2 L | (8 cups) | Water |
| Beef bouillon cubes or concentrate | ||
| 1 | Celery stalk, finely chopped | |
| 1 | Tomato, finely chopped | |
| 2 ml | (1/2 tsp) | Freshly ground pepper |
| 2 ml | (1/2 tsp) | Salt |
| 1 | Bay leaf | |
| 250 ml | (1 cup) | Red wine |
| 150 g/person | 1/3 lb/person | Thinly sliced beef for dipping |
1. In a large pot, warm the oil and cook the garlic and onion until soft.
2. Add the wine, bring to a boil then add enough beef bouillon cubes and water to create 2 L (8 cups) of broth.
3. Lower the heat and add the vegetables and spices.
4. Cook on low heat for about 3 hours. Add more water as needed.
5. Filter the broth and refrigerate.
6. Prior to serving, remove the fat that has hardened on the surface.
7. Warm up the broth on the stove top.
8. Pour into your fondue pot and adjust the heat.
9. Roll a small piece of beef onto your fondue fork and cook for a few seconds or minutes, depending on how you like your meat.
10. Enjoy and repeat but no double-dipping!
Make sure to prepare at least three dips to accompany this beef fondue recipe. This way, your guests can decide if they want their beef a little spicier or not.
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