Name: Meat and Red Wine Fondue Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 600 g rump fillet ((cut into large cubes)); 600 g chicken breasts ((cut into large cubes)); 1 bottle of red wine; 1 garlic clove; 1 onion or a big shallot; 1 slice of smoked brisket cut into bacon pieces; 50 cl chicken stock; 1 clove; 1 small bouquet garni ((bay leaf, thyme, rosemary)); Black pepper; Olive oil

It’s been several years since a friend (hello Céline) told me about a Meat and Red Wine Fondue recipe and that I wanted to try so I went there for the holidays and I can tell you that it was great. is a success!

I know about fondue bourguignonne or Chinese broth fondue but I must admit that I have never tried wine fondue. It’s a real treat ! In addition, it is a very easy and quick dish to prepare.

In this fondue, instead of using hot oil to cook the meat or a vegetable broth in water, we will poach the meat in red wine, or rather a red wine broth.

Making a successful red wine broth is one of the keys to the success of this dish, but I reassure you, it’s simple and I’ll explain everything further down in the article. You also need good meats. This time I had beef and chicken but you can also have pork or veal filet mignon.

Meat and Red Wine Fondue Recipe

What ingredients do you need to make this red wine fondue recipe?

beef (yes, but which piece of meat for a fondue?): it is recommended to choose a piece of rump steak, pear or whiting.
chicken breasts

You can also use other meats if you wish, such as pork tenderloin or veal.

Cut the meat into cubes of approximately 2 centimeters on each side, starting by making strips then making small regular cubes.

Remember to take your meat out at least 30 minutes before starting your fondue so that they are at room temperature. This will make them much more tender and flavorful when eaten.

You can even use button mushrooms for dipping to complement pieces of meat.

FOR THE RED WINE BROTH

a bottle of red wine (a good wine such as a Pinot noir from Alsace, a Bordeaux wine or a Côtes-du-Rhône for a fondue with character)
a clove of garlic
an onion or a nice shallot
a slice of smoked brisket cut into bacon pieces
a cube of chicken or vegetable stock
Clove
freshly ground pepper
a small bouquet garni (bay leaf, thyme, rosemary)
olive oil
If you want, you can always put some carrots in thin slices or small cubes.

Your broth must be very hot in the fondue pot before dipping your meat in it!

How much meat for a fondue for 6 people?

In general, it is recommended at least 150 g per person and up to 250 g depending on whether you are a more or less “big eater”. For 6 people I would advise you to choose 2 or 3 types of meat and take et least 1 kg.

What side dishes can you serve with this Red Wine Fondue?

French Gratin Dauphinois
Oven-Baked Potato Wedges
Creamy Mashed Pumpkin
Oven Baked Sweet Potato Fries
Baked Polenta Fries
Baked Root Vegetable Gratin
Pumpkin Gratin
Leek fondue
Steamed vegetables (potatoes, broccoli, carrots, etc.)
Mushrooms

With what sauces can you serve your Fondue vigneronne?

Cheddar Cheese Sauce
Spicy and Smoky Tomato Sauce
Avocado and Herb Green Salsa
Garlic and Chive Cottage Cheese Dip
For this fondue, I also made a samurai sauce that I had never tried before. To make it, you will need to mix: 2 tablespoons of tomato paste or Ketchup + 2 tablespoons of yogurt or heavy cream + 1 teaspoon of spicy mustard + 3 or 4 pinches of chili powder.
Barbecue
Tartar
Bearnaise
Ketchup
Mustard

For 6 people, I recommend accompanying this meat fondue with 3 to 4 different sauces.

Equipment

1 Fondue set

Ingredients

600 g rump fillet (cut into large cubes)
600 g chicken breasts (cut into large cubes)

FOR RED WINE BROTH

1 bottle of red wine
1 garlic clove
1 onion or a big shallot
1 slice of smoked brisket cut into bacon pieces
50 cl chicken stock
1 clove
1 small bouquet garni (bay leaf, thyme, rosemary)
Black pepper
Olive oil

Instructions

Start by cutting each meat into cubes of approximately 2 centimeters on each side. Store them separately in a cool place until tasting.
You can also prepare your sauces and also keep them cool in small bowls.
Prepare your broth.
Peel and chop the garlic clove. Peel and finely slice the onion. Cut the brisket into small pieces of bacon.
In a large saucepan, brown the bacon for a few minutes in a drizzle of oil, then add the onion and leave to brown for a few minutes. Add the garlic and bouquet garni. Mix well, then pour in the wine and broth.
Bring to the boil and at the first simmer, reduce the heat to simmer uncovered for 15 to 20 minutes.
When ready to eat, pour the broth into your fondue pot and heat again.
Prick and dip the pieces of meat in the broth, about 1 to 2 minutes for beef and 2 to 3 minutes for chicken (or veal and pork). Adjust cooking if necessary.
To be enjoyed with sauces and vegetables.

With the remaining broth, you can still make beef bourguignon or a wine and carrot sauce.

If you ever make my Meat and Red Wine Fondue French recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…

Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!

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Meat and Red Wine Fondue Recipe