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Burgundy fondue, meats and sauces for soaking

Burgundy fondue, meats and sauces for soaking

Main dishes

Dutch-style meat fondue: chunks of beef, pork, chicken, and veal immersed in hot oil, to be enjoyed with three dipping sauces.

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Recipe from JopkeB, De Wikischim, Erik Baas (Wikibooks), adapted by Recette de cuisine · · updated on

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In the traditional Burgundian fondue, each person takes a piece of meat from the pot with their fork and dips it into the hot oil at the center of the table. Three dipping sauces complete the meal.

Ingredients and directions

  • Prep time30 min
  • Cook time10 min
  • Resting4 hr 50 min
  • Total5 hr 30 min
  • DifficultyEasy
  • Cooking methodfondue

Ingredients

4 people
  • $5.15
  • $5.25

Directions

  1. Choose 3 sauces to marinate and prepare them in advance. Cut the meat into 2 to 2.5 cm cubes and arrange them in separate bowls. Label each bowl and store in the refrigerator. For 8 or more guests, plan for two bowls of each meat and a second casserole dish.
  2. Check that the burner on the stove contains enough fuel: it cannot be refilled during the meal, due to the risk of fire. Set the table with all the necessary dishes and accompaniments. ≈ 2 min
  3. When the guests are ready to sit down, heat the oil paint in the pan over the fire, arrange the guests, light the stove, and place the pan on top.
  4. Each person takes a piece of meat, dips it in the oil paint, and checks that it is cooked properly before removing it, placing it on their plate, and then soaking it in a sauce. Never place raw meat on plates.
  5. After the meal, cook any remaining meat thoroughly in the pan, let it cool, and store it in the refrigerator for a maximum of 2 days, or freeze it immediately.
  6. Allow the oil paint to cool completely: it cannot be reused and must be returned to a designated collection point. Wash the palette by hand, rinse thoroughly, and dry. If the palette is electric, do not get the cord or plug wet.

Equipment

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Before you start

Ingredients

  • 600 g of tender meat: steak, pork tenderloin, unbreaded cutlet, chicken breast, veal cutlet
  • Between 1 and 1.5 liters of vegetable oil paint, depending on the size of the canvas.
  • 3 sauces for soaking, your choice

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