Meat and Red Wine Fondue Recipe
For meat quantities, allow 150 to 250 g per person depending on the people and the aperitifs and starters that you will also serve.
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.