Broth fondue can be a bit intimidating, since you're asking your guests to do some cooking of their own. Hot beef broth over an open Sterno flame is used to cook raw cubes of beef. This technique is similar to the Japanese dish shabu-shabu that has recently become pretty popular. Our guests were a little wary at first, but once they realized that the broth really does cook the meat completely, they loved it! If you keep the meat in the broth for about 30 seconds the meat is medium rare, but if you keep it in longer (as some of our guests did) it will get completely cooked through. It's important to cut the beef into small pieces to allow them to cook in a reasonable amount of time. The flavor of the broth infuses into the meat and it is very tender. For our 70s theme party we decided to serve the meat with A1 sauce and creamy horseradish sauce.
Yield: Serves 10
- 6 cups beef stock
- 1 cup red wine (something you would drink)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp celery seed
- 1 bay leaf
- 1/4 tsp ground black pepper
Bring the beef stock to a boil on the stove, add red wine and spices and let simmer for an hour or more. Transfer very hot broth to a fondue pot when you are ready to serve and serve over an open flame.
Dipper recommendations: Quality cuts of beef such as rib eye steak or tenderloin served with A1 sauce and creamy horseradish sauce . Broccoli, cauliflower, bread.