About this fondue recipe:
This beef fondue is delicious and easy to prepare. It's very accommodating, as everyone cooks their own red meat for however long they like. Try adding your own special ingredients to the broth of this beef fondue. It is recommended that you use a metal fondue set for this recipe. The hot oil may break clay or ceramic fondue pots. Be sure to cook up extra broth, for what evaporates or gets absorbed in the beef; about double the amount for one fondue pot.
3 pounds thinly sliced beef for dipped, 1/3lb per person (recom. sirloin or beef tenderloin).
1 tablespoon of vegetable oil
1 garlic clove, minced
1 onion, chopped finely
1 celery stalk, chopped finely
1 tomato, chopped finely
8 cups of water
Beef bouillon cubes or concentrate
Pinch of ground black pepper and salt, to taste.
1 bay leaf
1 cup of red wine, optional
1. Warm the oil in a large pot on low-med heat. Cook the garlic and onion for a few minutes, until soft. Then add the celery and tomato and let sauteed in garlic and onions for 30 seconds. Add the water and bring mixture to a boil.
2. Lower the heat. Add bay leaf, wine, black pepper and salt. Cook on low heat for 2 hours.
3. Remove from heat. Filter the broth and set in refrigerator until time to serve.
4. When serving, heat up broth on stove top and transfer to your metal fondue pot.
Serve with thinly sliced red meat. Dip beef in broth for desired cooking length.
"This beef broth fondue recipe is great for a family and pleases everyone at the table. Aside from beef tenderloin, we like to slice up some Johnsonville brats and dip them....tasty!"