All kinds of meat fondue
Along with cheese fondue, meat fondue is one of my favorite winter meals. It is a fairly common Sunday family lunch in our home, because it is easy and fun, and even the children can help along with the preparations, mixing the accompanying sauces and salads, arranging the cubed meat in large serving dishes or setting the table. Meat fondue however, is also one of my favorite ways to entertain friends, as I love the relaxed, easy atmosphere and friendly banter that always develops around the dinner table with all my traditional swiss meals that involve sharing and cooking one's one food in the large fondue pot or raclette grill sitting in the middle of the table.
During my first visits to the Swiss Alps as a kid, the only meat fondue available was the classic Fondue Bourguignonne. Some years later, the Fondue Chinoise or Chinese Fondue made its appearance and during the last winter holidays we spent there two years ago, I saw a new fondue recipe which was developping into a great hit, the Fondue Vignerogne or Vineyard Fondue.
Here I will share with you my authentic Swiss recipes for all three kinds of meat fondue, together with some recipes for the accompanying sauces and side dishes, and I really hope you will try them this winter and enjoy them as much as my family and I do!
Fondue Bourguignonne - The classic meat fondue
Photo credit: aftouch.cuisine.com
200 grs per person of prime quality very tender beef
2 bay leaves
Cut the meat into cubes, apprroximately 2x2cm and place them either in a large serving dish or small bowls, one for each person.
Heat enough oil in a saucepan, to half-fill your fondue pot, adding the bay leaves. Once the oil is very hot, transfer it to the fondue pot and to the table.
Each person spears a cube of meat and fries it in the hot oil.
You should accompany the Fondue Bourguignonne with a good variety of sauces (at least 3), an assortment of salads and french fries or rice.
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Fondue Chinoise or Chinese Fondue
The Fondue Chinoise made its appearance when people started being more conscious of calories and of following a healthier diet. In this kind of meat fondue you use meat or vegetable broth instead of oil and apart from beef, you may serve various kinds of meat, as well as fish and shellfish.
250-350 grs per person of a combination of the following:
prime quality tender beef
prime quality tender pork
Prawns, shrimp, crayfish or other shellfish and tuna fish
You will also need
2-3 litres of chicken broth or vegetable broth
A packet of Chinese noodles
Cut the meat and/or tuna fish into cubes and place them in large or individual serving dishes. Do the same with the shellfish if you are serving any.
Prepare the broth and transfer it to your fondue pot and to the table, keeping it very hot.
Each of the people present spears a piece of meat or fish on the special fondue forks and cooks it in the broth. A Chinese Fondue is accompanied with an assortment of sauces, mixed salads and rice.
Traditionally, at the end of the meal, you may drop the Chinese noodles in the remaining broth, cook for a few minutes and enjoy!!!
Fondue Vigneronne or Vineyard Fondue
Photo credit: saveursdumonde.net
250 gr of prime quality veal meat per person
For 6 people you wil need:
- 1 tbs salt
- 1 tbs garlic powder
- 1 tbs dried ground basil leaves
- 1 tsp oregon
- 1/2 tsp ground black pepper
- 1 tsp white sugar
- 1 tsp coriander seeds
- 1/2 tsp whole black pepper corns
- 1 cinnamon stick
- 1 litre of cheap, good quality dry white wine
Mix together the first five ingredients. Cut the meat into cubes and add half of the previous mixture. Let the meat marinate for at least 24 hours.
Heat the wine in a saucepan. Add the sugar, coriander seeds, pepercorns and cinnamon stick and transfer to the fondue pot and to the table, keeping it hot.
Each person spears a piece of meat on the special fondue forks and cooks it in the wine. As it is quite spicy, you don't need any sauces to accompany it, although you can serve it with some of the milder Fondue Bourguignone sauces if you want to. You should accompany the Vineyard Fondue with baked potatoes or rice and a large salad mix
Sauces for meat fondue
mix 125 gr of mayonaise with 3 chopped gherkins, 2tbs capers and 1 tbs of chopped parsley.
Mix 125 gr of yoghurt with 1/2 tsp hot mustard and 1/2 tsp ground black pepper and 1/2 tsp and green pepper
Mix 125 gr of yoghurt with 1 tbs concentrated tomato sauce, 1 tbs chopped gherkins, 1/2 tsp sugar and 1/2 tsp salt
Mix 125 gr of mayonnaise with 1tsp chopped parsley and 2 finely chopped garlic cloves
Hot and spicy sauce
Mix together the following ingredients
1/2 cup mayonnaise
1/2 cup ketchup
1tbs Worcestershire sauce
1 tsp lemon juice
1 tsp Tabasco
1/2 tsp salt
1/4 tsp ground black pepper
1 finely chopped onion
1 tsp chopped parsley
Mix 125 gr yoghurt with 1tbs chopped dill, 1/2 tsp mustard and a pinch of salt
1 cup mayonnaise
1/2 cup hot mustard
1/2-1/4 cup honey
1 tsp estragon
Which is your favorite meat fondue?
Classic Fondue Bourguignone?
© 2013 Aquamarine18
What do you think of these meat fondue recipes?
Jackie Sue on May 01, 2019:
I’m having a fondue party soon. There will be 10 people and 5 fondue pots. I’ve been searching and reading on Pinterest this evening to start planning. Your page has had the best information... any further advice appreciated .. I have 3 weeks to plan and will let you know how I do with your recipes. Thank you
Autumn on December 23, 2017:
Every Christmas Eve we have fondue. It's become our tradition to have it and we enjoy it every time. We always have some non traditional items to our list of things to dip into the hot oil. My family likes to do mushrooms, shrimp, beef, cheese sticks and mini egg rolls. But this year I just might use some chicken along with our usual items. Thanks for the different times you have here it gives me lots more ideals. I had my first fondue in Swiss Alp's and have loved doing it ever sense then.
Jogalog on April 09, 2013:
I've never had meat fondue but I love kitchen gadgets and would love a fondue set once I move house and have more kitchen storage space.
Aquamarine18 (author) on February 20, 2013:
@victoriahaneveer: Thank you so very much! I am glad you enjoyed it and thanks for the blessing!
victoriahaneveer on February 20, 2013:
Love this lens and the recipes look great! I've visited before but returned to bless it :-)