Fondue Chinoise Recipe (Meat Fondue)

Name: Fondue Chinoise Recipe (Meat Fondue)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Québécoise
Ingredients: ½ red onion, cut in large cubes; 4 garlic cloves, finely chopped; 1 drizzle olive oil; 7 ½ cups (1.8 L) beef broth; 1 cup (250 ml) red wine; 1 bottle (355 ml) amber beer; 1 tbsp (15 ml) Worcestershire sauce; ½ tsp (2 ml) dried thyme; 2 bay leaves; Salt and freshly ground pepper; 4 cups (1 L) chicken broth, for topping up; Meat and seafood; 400 g thinly sliced fondue beef; 200 g thinly sliced fondue pork; 200 g thinly sliced fondue chicken; 200 g raw shrimp, peeled; 200 g scallops; 1 broccoli, in florets; ½ cauliflower, in florets; 1 package (227 g) white mushrooms; 1 yellow onion, quartered; 450 g baby potatoes, cooked; 1 baguette, cut in pieces; 3 fondue sauces, your choice

Preparation 30 min
Cooking 20 min
Servings 6
Freezing Absolutely

Ads

Broth

½ red onion, cut in large cubes
4 garlic cloves, finely chopped
1 drizzle olive oil
7 ½ cups (1.8 L) beef broth
1 cup (250 ml) red wine
1 bottle (355 ml) amber beer
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2 ml) dried thyme
2 bay leaves
Salt and freshly ground pepper
4 cups (1 L) chicken broth, for topping up
Meat and seafood
400 g thinly sliced fondue beef
200 g thinly sliced fondue pork
200 g thinly sliced fondue chicken
200 g raw shrimp, peeled
200 g scallops

Vegetables

1 broccoli, in florets
½ cauliflower, in florets
1 package (227 g) white mushrooms
1 yellow onion, quartered
450 g baby potatoes, cooked

To serve

1 baguette, cut in pieces
3 fondue sauces, your choice

Ads

Preparation

In a large saucepan over medium heat, add the red onion and garlic, then drizzle with olive oil. Cook for 3 to 4 minutes, stirring.
Add the beef broth, red wine, beer, Worcestershire sauce, thyme and bay leaves. Season generously with salt and pepper. Bring to a boil, reduce to medium heat and simmer for 15 minutes. Taste and adjust the seasoning.
Meanwhile, arrange the meat and seafood on serving plates, and the vegetables and bread in other dishes. Keep the meat and seafood in the fridge until it’s time to sit down.
Pour the boiling broth into the fondue pot and keep it simmering on the burner. Heat the chicken broth in a small saucepan and keep it close by.
Each guest cooks their own bites in the simmering broth: about 1 minute for the beef, 2 to 3 minutes for the pork and chicken, until no longer pink in the center, and about 2 minutes for the shrimp and scallops. The vegetables take 2 to 3 minutes. Dip in the sauces.
When the broth gets low, top it up with the hot chicken broth.
At the end of the meal, serve the broth as a soup, with noodles or rice.