Host a German Meat and Broth Fondue Party With This Recipe (2024)

FAQs

What is meat fondue in German? ›

An easy meal to put together, meat fondue (called fleischfondue in Germany) can include any variety of meat, and cater to a multitude of tastes.

Shrimp, sausage and steak all work great for fondue dinner. You could also serve cured meats, or other vegetables such as asparagus and broccoli.

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.

Plan around 200 g (7 oz) of meat per person: in cubes for Bourguignonne fondue, and thinly sliced or even stuffed with cheese for a Chinese hot pot.

Instructions. Bring the oil to a low simmer in the fondue pot. Season meat with salt and pepper and pierce it with the fondue spears. Carefully place the steak pieces into the fondue pot and cook until browned–about 5-7 minutes.

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. You can fondue peanut oil, grapeseed oil, and sunflower seed oil.

This German meat fondue (or fleischfondue) is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer. Because broth boils at 212 F/100 C, the meat will take longer to cook, but that only enhances the party experience.

A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.

Add aromatics: Enhance the flavor of the broth by adding aromatics such as onions, garlic, carrots, celery, and herbs. Sauté them in a separate pan with a little oil until they are softened and slightly caramelized. Then add them to the broth and simmer for an additional 10-15 minutes to infuse the flavors.

How do you make beef broth tastier? ›

Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.

Best Meats for Fondue

When we fondue, we usually have shrimp, chicken, and beef. You can also use scallops, meatballs, bread and vegetables. Figure about ⅓ - ½ pound of meat per person. Whatever you choose will need to be cut up in bite-size pieces before the party.

Fondue Bourguignonne – Beef Fondue.

It got the name Bourguignonne from the imported French beef from Burgundy that was the most widely used. Beef is still the most popular and most traditional meat for hot oil fondue. But, really you can use whatever meat or fish you want as well as you favorite vegetables. Just make sure the pot is stable….

The word means "melted" in French, from fondre, "to melt."

There are three main types: cheese fondue, oil or broth fondue and chocolate fondue. Cheese fondue Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavor. Shred all cheeses that will be used to create the fondue before melting it.