Meat Fondue Recipes
Sometime after World War II, Swiss cooks began cooking meat in hot oil as an alternative to their beloved cheese fondue — a kind of French-fried meat supper. It became known as fondue Bourguignon because the French-speaking Swiss are descended from the Burgundians. Today, broth has become a popular, and healthier, substitution to the hot oil.
Traditional Meat Fondue
Serves 6 | Prep: 15 min | Cooking: 25 min
2 lbs beef filet
1 bunch of carrots
1 head of celery
1 medium size zucchini
1 garlic clove
3 cups oil
1. Clean the vegetables. Cut them up as you like. Squeeze lemon juice over them. Cut the meat into 1-inch cubes. Arrange meat, vegetables and sides on the table.
2. Heat oil in the fondue pot on the stove. Transfer onto the fondue rechaud to keep oil hot.
3. Each guest spears a piece of meat or vegetable and dips it into the oil to cook. Once food is cooked, use sauces for dipping.
Fish and Shrimp Fondue