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recette Fondue vigneronne vin rouge

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.
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Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Course: Main course
Cuisine: French
Servings: 6 servings

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

  • Prepare the meat. Cut each type of meat into bite-sized cubes, about ¾ inch (2 cm) on each side. Keep the different meats in separate containers and refrigerate until you're ready to serve.
  • Prepare the sauces. If you're making homemade dipping sauces, prepare them ahead of time and keep them refrigerated in small bowls until you're ready to eat.
  • Make the red wine broth. Peel and finely chop the garlic. Peel the onion and thinly slice it. Cut the brisket into small pieces, similar to bacon lardons.
    Heat a drizzle of oil in a large saucepan and cook the brisket over medium heat for a few minutes, until lightly browned. Add the sliced onion and cook for a few more minutes until softened and golden. Add the garlic and bouquet garni, stir well, then pour in the red wine and broth.
    Bring the mixture to a boil. As soon as it starts to simmer, reduce the heat and let the broth simmer uncovered for 15 to 20 minutes. This gives the wine and aromatics time to develop a rich, flavorful broth.
  • Heat the fondue broth. When you're ready to eat, carefully transfer the hot broth to your fondue pot and heat it again so it stays gently simmering at the table.
  • Cook the meat at the table. Skewer a piece of meat with your fondue fork and dip it into the simmering broth. Cook the beef for about 1 to 2 minutes, or 2 to 3 minutes for chicken, veal, or pork, depending on how well done you like it. Adjust the cooking time as needed according to the size of the pieces.
  • Serve and enjoy! Serve the cooked meat with your favorite dipping sauces and plenty of vegetables on the side. Then let everyone cook their own meat and dig in!