Fondue Bourguignonne

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes.
  • Dry the meat on kitchen paper and divide between four or five small dishes.
  • Heat the oil in the fondue pot to the correct temperature of 190°C/375°F.
  • Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.
  • If the oil is too hot and smoking, allow it to cool slightly.
  • Carefully transfer the fondue pan to its lighted spirit stove to keep hot.
  • Drop in the bay leaf and garlic, for extra flavouring.
  • Each person cooks the cubes of meat, in the oil until done to the individual's taste.
  • Transfer the meat from the fondue fork onto an eating fork and dip into a sauce.
  • Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.
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