Beef Fondue Recipes

BEEF TENDERLOIN FONDUE

Steps:

• Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
• Remove beef from the marinade and pat dry with paper towels.
• Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

BEEF FONDUE WITH SAUCES

Steps:

• In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

MARINATED BEEF FONDUE

Steps:

• In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.

BEEF AND BEER FONDUE

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.

MEAT FONDUE

Steps:

• Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
• When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
• Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
• Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.

BEEF FONDUE WITH DIPPING SAUCES

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.