Host a German Meat and Broth Fondue Party With This Recipe (2024)

FAQs

What do you serve with meat fondue? ›

Steamed vegetables are a healthy and filling side dish with beef fondue. Steamed broccoli and carrots are tasty options. Other steamed vegetables that complement beef fondue include summer squash, green beans, cauliflower, cabbage, and spears. A baked potato is a filling side dish to serve with beef fondue.

An easy meal to put together, meat fondue (called fleischfondue in Germany) can include any variety of meat, and cater to a multitude of tastes. The perfect party food for the holidays!

The best cut of beef for fondue

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

Plan around 200 g (7 oz) of meat per person: in cubes for Bourguignonne fondue, and thinly sliced or even stuffed with cheese for a Chinese hot pot.

Oil or broth fondue Oil fondue is also called Bourguignon fondue. It can use any type of oil: peanut, vegetable, canola, olive. You will need to get oil at 375F (just below boiling) to cook meats and vegetables that you will use. Broth fondue is also called Chinese fondue.

Meat fondue can be either broth or oil-based depending on how you prefer to cook your meats and other sides. Oil fondus are heated to a temperature of 375F and cook food fairly quickly. Broth-based meat fondue is only brought to a simmer (195F-200F) and as such take longer to cook food.

Savoury fondues

Fondue chinoise (lit. "Chinese fondue") is a common name for hot pot, where meat and vegetables are cooked in a shared pot of broth, or pieces of thinly sliced meat are dipped with a fondue fork into boiling broth with salad as side dish.

A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.

Although locals consider fondue a main course, you'll be able to enjoy it as an entree or an appetizer as you dine in the Swiss Alps.

Do you season meat before fondue? ›

Bring the oil to a low simmer in the fondue pot. Season meat with salt and pepper and pierce it with the fondue spears. Carefully place the steak pieces into the fondue pot and cook until browned–about 5-7 minutes. Remove from pot and season again with salt and pepper if desired.

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Best Meats for Fondue

You can also use scallops, meatballs, bread and vegetables. Figure about ⅓ - ½ pound of meat per person. Whatever you choose will need to be cut up in bite-size pieces before the party.

This classic recipe from Savoie in the Alps of eastern France makes a delightful start to a dinner, or can be a meal in itself, accompanied by cured meats (prosciutto, bresaola, thinly sliced hard sausage), little boiled potatoes, cornichons (little pickles) and a green salad to lighten things up.

Bread is the main accompaniment, although boiled potatoes, charcuterie, and cornichons or other pickles can also be served. Veggies, fruit, and boiled eggs are not traditionally used in Swiss fondue. Take a piece of bread and spear it firmly on your fondue fork so that the crust is on the outside.