Flavorful Fondue Broth
photo by Meaghan Schober
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 qt
ingredients
- 750 ml red wine
- 2 cups water
- 2 beef bouillon cubes
- 4 garlic cloves, sliced thin
- 4 dried tomatoes, chopped (not packed in oil)
- 1 tablespoon onion paste, fried (available at Asian markets)
- 3 tablespoons fresh chives
- 3 tablespoons rosemary
- 2 -4 bay leaves
- 1⁄2 teaspoon red pepper flakes (to taste)
- 1 (8 ounce) package baby portabella mushrooms (or other flavorful mushrooms)
- 1 red potatoes, big dice
directions
- Mix all ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Strain into lit fondue pot and bring to high simmer.
- I've so far tried beef, veges and shrimp, shrimp being my fav in this broth. I also don't add salt, but you may prefer to add.
- Serve with any of the great fondue dippers found on Zaar -- I like horseradish and wasabi sauces. Sriracha sauce is personal favorite.
-
Possible additions:
- For beef, 1T Worcestershire sauce.
- For chicken/shrimp, sliced fresh ginger and 1T soy sauce.
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RECIPE SUBMITTED BY
I love food. I love my family. I love my animals. I love life. I really enjoy simple but special recipes. My "kids" (2 "big dogs" and a cat) usually are my taste testers...(not to mention disposals)... I look forward to having some human responses to my creations.....More than that, I hope you enjoy and find some happiness in all of them. I've enjoyed creating/collecting, it is my priviledge to share with my Zaar friends!
Favorite cookbook? Of my 500 or so, I must say Sid Goldstein's "The Wine Lover's Cookbook" takes top rank. Decadent, but absolutely amazing food, and pairs everything up with the appropriate wine to boot!
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