Let's talk about meat fondue recipes and what you need to know first. Meat fondue, also known as oil fondue, is a method of cooking all kinds of meat, poultry, and seafood in a pot of hot oil.
Everyone participating in the fondue experience cooks their meat by placing a small portion or piece on the end of a long fondue fork and placing it in a pot of oil to cook. When the meat is ready in the oil, it is placed on a small plate, where you can then dip each piece of cooked meat into pre-prepared sauces. Meat fondue recipes can also be made as broth fondues, replacing the oil with your favorite broth—chicken, vegetable, or beef—to name a few.
Below is a nicely organized way to prepare and eat meat fondue recipes. I hope it will help you!
First, it's great fun and an easy way to entertain a good group of friends or family. With fondue cooking, you can do everything in advance and your guests cook their food! How easy is that?
Oil fondue is used to cook meats such as beef, lamb, chicken, fish, and seafood. The great thing is that you can make oil fondue either as an appetizer or as a main course.
Second, you need a good and reliable cooking unit. For meat fondue recipes, the vessel must be one that will keep the oil hot and safe to use at your table. There is a wide variety of fondue pots in different styles. Some are complete sets including fondue spice sets and specialty fondue plates and forks, as well as a burner, stand, metal pot, and tray to protect the table and catch splatter.
For other types, you will have to buy each item separately. But this has its advantages in that you can create your fondue set in the colors you want and the accessories you want to use.
Fondue pots are made specifically for several different purposes. Stainless steel, aluminum, copper, and silver plates or sterling silver pots are generally used for oil and meat fondue recipes, whereas enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. On the market today, you can also find fondue pots with non-stick surfaces, which make cleaning less difficult.
With a wide range of pots and cooking units comes a wide range of price ranges - from very cheap to expensive. What to look for, in my opinion, is the sturdiness of the pot's construction. If you're looking for a versatile pot that can be used for more than just oil fondue, make sure the unit can adjust the heat source.
Fondue Bourguignonne is a traditional meat fondue recipe. The pan used for this is wider at the base and curved at the top. Why? Because it eliminates some of the splatters that occur when raw meat hits the hot oil, and the shape helps retain heat. Most bourguignonne pots hold 1 1/2 to 2 quarts.
What if you don't have a fondue pot or don't want to spend money on one? You can always improvise with any good heating unit that burns denatured alcohol, canned heat, or butane. The container for the oil can be any saucepan or frying pan. It must be at least 3 1/2 inches deep and no larger than about 8 inches in diameter. If it has straight sides and possibly an inward curve at the top, even better. Like a bourguignonne pan, it reduces splatter and retains heat.
Some other items used with fondue pots:
Fondue forks and plates are designed for cooking and serving meat fondue recipes and are available in a wide range of materials, sizes, shapes, colors, and, of course, price ranges.
Long bamboo skewers can be used instead of forks. The downside is that it's sometimes harder to keep the meat or bread on the needle while cooking, and the oil can get so hot that you risk getting too close to it and burning yourself.
Fondue forks are long—at least 10 inches—and have insulated tips to prevent burning when using oil or broth fondues. The tines on the forks should be of generous length and should not be made of thin materials.
Many places that sell fondue pots and accessories will provide a set of forks with different colored handles for each. It works similarly to the little doo-dads we attach to wine glasses for identification purposes. There is also a fun fondue game to play to get the party started.
Fondue plates are special in that they have small parts built into them in the form of small depressions for sauces and larger parts for meat. They are convenient and nice, but not necessary. These plates are usually available in ceramic, porcelain, ceramic, plastic, or metal.
Fondue sauce bowls are often used and are especially festive when the colors or patterns of the bowls complement the rest of the fondue set. They are served with different fondue sauces to each of the guests.
Below is the Fondue Bourguignonne recipe:
What you will need:
– 3 pounds of boneless beef tenderloin or tenderloin
– 2 cups cooking oil (canola or other vegetable oil)
OR
– 1 cup of oil + 1 cup of clarified butter
- Salt and pepper to taste
– Dipping Sauces (Check out all the great dipping sauces you can make on my website. See info below.)
Remove the fat from the meat and cut it into bite-sized cubes. Refrigerate for about 20 minutes before serving. This recipe lends itself to making everything in advance for a party, so it's an easy recipe.
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