Fondue bourguignonne, meats and dipping sauces

Directions

1. Choose 3 sauces to marinate and prepare them in advance. Cut the meat into 2 to 2.5 cm cubes and place each type of meat in separate bowls. Label the bowls and store them in the refrigerator. For 8 or more guests, plan for two bowls of each type of meat and a second casserole dish. ⏱ ≈ 2 hr
2. Ensure that the burner of 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 in the pot over the fire, arrange the guests, light the stove, and place the pot on top. ⏱ ≈ 10 min
4. Each person takes a piece of meat, dips it in oil, 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. ⏱ ≈ 30 min
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. ⏱ ≈ 2 hr
6. Allow the oil to cool completely: it cannot be reused and must be returned to a collection point. Wash the saucepan by hand, rinse thoroughly, and dry. If the saucepan is electric, do not get the cord or plug wet. ⏱ ≈ 20 min