Beef And Beer Fondue Recipes

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BEER FONDUE



Beer Fondue image

This creamy, cheesy mixture keeps well in a fondue pot and is likely to be the star of the buffet. It's excellent with pieces of hearty bread, pretzels and fresh veggies. -Sonya Labbe, Los Angeles, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2-1/2 cups.

Number Of Ingredients 10

1-1/2 cups fresh cauliflowerets
2 cups fresh broccoli florets
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded Gruyere or additional Swiss cheese
1 tablespoon all-purpose flour
1-1/2 cups Irish or nonalcoholic beer
2 teaspoons lemon juice
2 tablespoons Dijon mustard
1 French bread baguette (10-1/2 ounces), cubed

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside., In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables.

Nutrition Facts : Calories 183 calories, Fat 13g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

GERMAN CHEDDAR AND BEER FONDUE



German Cheddar and Beer Fondue image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Steps:

  • Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
  • In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
  • In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

BEEF AND BEER FONDUE



Beef and Beer Fondue image

I got this recipe from my mother. We always have it at parties. The fondue is a thick, rich, tomato-type fondue. There is no cheese in it and it doesn't need it. The meatballs soak up some of the sauce to make it super yummy! It's always a hit for us, so I thought I'd share.

Provided by dolphinut

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5h15m

Yield 12

Number Of Ingredients 5

1 (32 ounce) bottle ketchup
1 (12 fluid ounce) can or bottle beer
1 teaspoon Worcestershire sauce
2 bay leaves
1 ½ pounds 80% lean ground beef

Steps:

  • Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
  • Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
  • Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 19.9 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 3.2 g, Sodium 861.1 mg, Sugar 17 g

CHEDDAR-BEER FONDUE



Cheddar-Beer Fondue image

A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!

Provided by danzer19

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 pound shredded sharp Cheddar cheese
1 tablespoon all-purpose flour
¾ cup lager beer
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder

Steps:

  • Mix Cheddar cheese and flour together in a bowl.
  • Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 3 g, Cholesterol 59.6 mg, Fat 19 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 12 g, Sodium 367.5 mg, Sugar 0.5 g

BEER CHEESE FONDUE



Beer Cheese Fondue image

Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.

Provided by MARNIKINS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 6

Number Of Ingredients 8

8 ounces shredded sharp Cheddar cheese
8 ounces shredded Swiss cheese
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, halved
1 (12 fluid ounce) can or bottle beer
1 dash hot pepper sauce (such as Tabasco®)

Steps:

  • Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
  • Rub cut side of garlic clove around bottom and sides of fondue pot.
  • Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
  • Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
  • Stir hot pepper sauce into cheese mixture.

Nutrition Facts : Calories 332 calories, Carbohydrate 6.8 g, Cholesterol 74.5 mg, Fat 23.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 14.7 g, Sodium 504.7 mg, Sugar 0.7 g

GOUDA-AND-BEER FONDUE BREAD BOWL



Gouda-and-Beer Fondue Bread Bowl image

This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges
1 1/2-pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
One 12-ounce bottle lager beer
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
  • Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
  • Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
  • Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
  • Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

BEEF FONDUE WITH DIPPING SAUCES



beef fondue with dipping sauces image

this is our traditional new years eve dish that i have been making for years. i also serve it with salsa and mango chutney, cornichons, boiled new potatoes.

Provided by chia2160

Categories     Meat

Time P1DT3m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 lbs beef sirloin or 2 lbs top round beef, cut in cubes
4 cups vegetable oil
2 onions, sliced
1 dash olive oil
3/4 cup sour cream
3 tablespoons prepared horseradish
1/2 teaspoon mustard
1 teaspoon Worcestershire sauce
salt and pepper
3 egg yolks
1 cup butter, melted
2 tablespoons white wine vinegar
1 tablespoon water
salt and pepper
1 teaspoon tarragon
1 teaspoon lemon juice
2 cloves garlic, chopped
1 teaspoon chives, chopped
1/2 cup butter, softened

Steps:

  • layer onions, beef, onions, drizzle with oil, refrigerate overnight.
  • heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
  • for horseradish sauce, mix all ingredients, refrigerate.
  • for garlic butter, mix all ingredients, refrigerate.
  • for bernaise sauce: combine vinegar, water and pepper in double boiler.
  • add egg yolks, stir constantly.
  • slowly add butter, stirring as it thickens.
  • add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.

BEER & CHEDDAR FONDUE



Beer & Cheddar Fondue image

This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 7

4 cups shredded cheddar cheese
1 tablespoon all-purpose flour
1 cup beer or nonalcoholic beer
3 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/4 teaspoon coarsely ground pepper
Radishes, sliced apples and breadsticks

Steps:

  • In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.

Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

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