Prep 10 mins
Cook 1 hr
My recent kitchen fire has caused me to become much more creative with my cooking. After a few weeks of grill and crock-pot recipes, I discovered I had a fondue pot! I also discovered that fondue cooking is an art, an adventure. Following is my attempt to recreate what I consider to be one of my fav's that will be made again and again! I've also found that this gets better with age. Freeze leftover broth, your next batch will be even more flavorful! Hope you enjoy as much as I did!
- 750 ml red wine
- 473.18 ml water
- 2 beef bouillon cubes
- 4 garlic cloves, sliced thin
- 4 dried tomatoes, chopped (not packed in oil)
- 14.79 ml onion paste, fried (available at Asian markets)
- 44.37 ml fresh chives
- 44.37 ml rosemary
- 2-4 bay leaves
- 2.46 ml red pepper flakes (to taste)
- 226.79 g package baby portabella mushrooms (or other flavorful mushrooms)
- 1 red potatoes, big dice
- 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.