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3 Savoury Meat Fondue Recipes for a Feast

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Updated on February 1, 2024

Reviewed by Ahmed Samir

Remember those childhood birthday parties with gooey cheese and endless bread dippers? Well, step aside, cheese fondue, because meat fondue is taking centre stage! This interactive dining experience is more than just a meal; it’s a social gathering, a culinary adventure, and a guaranteed good time. Forget the fancy tablecloth; this is a finger-licking affair where everyone gets their hands dirty (and their bellies full!).

So, whether you’re a seasoned fondue enthusiast or a curious newbie, get ready to embark on a tasty journey with these creative meat fondue recipes. Grab your fondue pot, gather your friends and family, and prepare to dive into a world of deliciousness!

But first, let’s talk about the basics. What exactly is meat fondue? Imagine a bubbling pot of flavourful broth or oil waiting to transform bite-sized pieces of meat into tender, juicy morsels. You’ll spear these tasty treasures with long-handled forks and dunk them into a rainbow of delectable dipping sauces. From creamy mayonnaise to tangy chimichurri, the possibilities are endless!

Let’s find out more about meat fondue recipes. 

What Is Meat Fondue?

Meat fondue is a tasty dish from Swiss cuisine. It’s all about cooking meat in a shared pot on a portable cooker. You use sticks to dip bits of meat into the hot liquid in this pot.

The meal can include different meats like beef, chicken and even seafood! Some people prefer using broth or hot oil for boiling the meat. Everyone cooks their own piece just how they like it best.

That’s what makes having meat fondue so much fun!

Meat Fondue Basics

Meat Fondue Recipes
Meat Fondue

Meat fondue is a delicious and interactive cooking method where bite-sized pieces of meat are cooked at the table in hot oil or broth. Meat fondue is a fun and interactive dining experience perfect for gatherings and special occasions. 

Here’s a breakdown of the basics to help you get started:

Types of Meat:

  • Beef: Lean cuts like sirloin or tenderloin are best sliced thinly for quick cooking.
  • Chicken: Breast or thigh meat works well; cut into bite-sized pieces.
  • Seafood: Shrimp, scallops, and fish are popular choices; ensure they are fresh and cut appropriately.

Choosing Meats and Vegetables:

Picking the right meats and veggies is a big part of making meat fondue. 

Here are a few suggestions:

  • Reach for tenderloin, filet mignon, or sirloin beef. These beef cuts cook well in hot oil.
  • Try chicken if you want something a bit lighter. Chicken also cooks fast in fondue pots.
  • Seafood options can add variety to your meal. Fish, prawns, and squid make for great choices.
  • Pork is another solid option for meat fondue.
  • Make sure you dry your meat pieces before cooking them. Wet meats cause the oil to splash about.
  • Choose an oil such as vegetable, canola, grapeseed or peanut that can withstand high heat without burning.

Broth Preparation:

Add finely chopped veggies and spices to the broth to enhance the flavour.

  • Broth base: Use beef, chicken, vegetable broth, or even a combination. Consider adding spices, herbs, or wine for extra flavour.
  • Flavourings: Popular choices include garlic, ginger, soy sauce, citrus juices, or spices like cumin and coriander.
  • Acidity: A touch of vinegar or lemon juice helps balance the richness and tenderise the meat.
Meat Fondue Recipes
Meat Fondue

Equipment:

  • Fondue pot: Choose an electric or stovetop model with a heat source and temperature gauge.
  • Fondue forks: Long-handled forks with two tines for easy dipping and retrieval.
  • Serving plates: For cooked meat and dipping sauces.

Cooking Tips:

  • Marinate the meat: This enhances flavour and tenderises it. Marinate for at least 30 minutes, but overnight is ideal.
  • Heat the broth: Aim for a simmering temperature, not a rolling boil.
  • Cooking time: Cook each piece of meat just until cooked through. This usually takes 1-3 minutes, depending on the size and thickness.
  • Don’t overcrowd the pot: Cook in small batches to maintain the broth temperature and avoid overcooking.

Dipping Sauces:

  • Classic: Creamy Dijon mustard, honey mustard, or a simple mixture of mayonnaise and ketchup.
  • Spicy: Sriracha mayo, Thai peanut sauce, or chimichurri.
  • Asian-inspired: Hoisin sauce, teriyaki sauce, or ginger-soy sauce.
  • Other: Herbs and olive oil, pesto, or salsa.
Meat Fondue Recipes
Meat Fondue

Additional Tips:

  • Offer a variety of bread cubes, vegetables (broccoli, cauliflower, carrots), and fruit (apples, grapes) for dipping.
  • Have plenty of napkins on hand.
  • Enjoy the interactive and social aspect of the meal!

What Is the Difference Between Oil-Based Fondue and Broth-Based Fondue?

The main difference between oil and broth-based fondue lies in the cooking medium and its impact on the overall flavour and experience. Here’s a detailed comparison:

Cooking Medium:

  • Oil-based: Vegetable, peanut, or canola oil are common choices. They offer a neutral flavour and high heat tolerance, making them ideal for quickly cooking meat at high temperatures.
  • Broth-based: A flavourful broth made from beef, chicken, or vegetables is used. This infuses the meat with additional flavour, creating a more nuanced taste experience. Herbs and spices can be added to enhance the broth’s flavour profile further.

Cooking Style:

  • Oil-based: The hot oil quickly sears the meat, resulting in a crispy exterior and juicy interior.
  • Broth-based: The meat is gently poached in the broth, resulting in a more tender and flavourful texture.

Flavour:

  • Oil-based: The meat’s natural flavours are prominent, with a hint of added flavour from the oil.
  • Broth-based: The meat absorbs the broth’s flavours, creating a more complex and nuanced taste experience.

Accompaniments:

  • Oil-based: Pairs well with heavier dipping sauces like mayonnaise, ketchup, and barbecue sauce.
  • Broth-based: Lighter dipping sauces like Asian dipping, chimichurri, or simply seasoned broth complement the flavours better.

Meat Fondue Recipes

Meat Fondue Recipes
Meat Fondue

We have three fantastic recipes for you today that are a great place to start if you’re new to beef fondue. It’s simple to make and uses common ingredients.

  • Coq au Vin Broth Fondue is a delicious recipe that combines the flavours of red wine, herbs, and chicken broth for a savoury dipping experience.
  • German Meat Fondue (Fleischfondue) features thinly sliced beef and pork that are slowly cooked in hot oil or broth, resulting in tender and flavourful meat.
  • Beef and Chicken Fondue combines two classic meats for an indulgent fondue experience that can be enjoyed with various dipping sauces.

Coq Au Vin Broth Fondue Recipe

This recipe blends the classic French dish of Coq au Vin with fondue’s fun and interactive experience. The rich broth with red wine, vegetables, and herbs creates a delicious dipping sauce for tender chicken pieces.

Ingredients:

For the Broth:

  • 2 tablespoons olive oil
  • 1 pound mixed mushrooms, sliced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine
  • 4 cups beef broth
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 bay leaf
  • Salt and pepper to taste

For the Chicken:

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Dipping Sauces:

  • Mayonnaise
  • Dijon mustard
  • Ketchup
  • Sour cream
  • Horseradish sauce
  • Aioli

Instructions:

Prepare the Broth:

  • In a large saucepan, heat olive oil over medium heat. Add mushrooms, onion, carrots, and celery and cook until softened, about 5 minutes.
  • Add garlic and cook for 1 minute more.
  • Pour in red wine and cook, scraping up any browned bits from the bottom of the pan, until reduced by half.
  • Stir in beef broth, thyme, rosemary, bay leaf, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer for at least 30 minutes or until flavours are well-infused.

Prepare the Chicken:

  • While the broth simmers, toss chicken pieces with olive oil, salt, and pepper.

Assemble the Fondue:

  • Transfer the hot broth to a fondue pot.
  • Arrange the cooked chicken pieces on a plate alongside dipping sauces.
  • Bring the fondue pot to a boil.
  • Guests can spear chicken pieces with fondue forks and cook them in the broth until they reach the desired doneness.
  • Enjoy the cooked chicken by dipping it into your favourite sauces.

Tips:

  • You can substitute other cuts of chicken, such as thighs or drumsticks, for the boneless, skinless breasts.
  • Use portobello or cremini mushrooms instead of regular button mushrooms for a more flavourful broth.
  • Add other vegetables to the broth, such as potatoes, turnips, or parsnips.
  • Adjust the amount of salt and pepper to your taste.
  • Serve the fondue with crusty bread for dipping.
  • If the broth gets too thick during cooking, you can thin it out with additional beef broth or water.
Meat Fondue Recipes
Meat Fondue

German Meat Fondue (Fleischfondue) Recipe 

This recipe offers a traditional German twist on the classic meat fondue experience. With a focus on flavourful broth and tender cuts of meat, it’s a perfect way to enjoy a communal meal with friends and family.

Ingredients:

For the Broth:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 4 whole black peppercorns
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1-litre beef broth
  • 1/2 litre dry white wine
  • Salt and pepper to taste

For the Meat:

  • 1 pound beef tenderloin, cut into thin strips
  • 1 pound pork sirloin, cut into thin strips
  • 1 pound lamb loin, cut into thin strips
  • 1/2 pound chicken breast, cut into thin strips

Dipping Sauces:

  • Mayonnaise
  • Dijon mustard
  • Ketchup
  • Horseradish sauce
  • Tartar sauce
  • Sweet and sour sauce
  • Aioli

Additional Accompaniments:

  • Crusty bread cubes
  • Pretzel sticks
  • Cherry tomatoes
  • Broccoli florets
  • Cauliflower florets

Instructions:

Prepare the Broth:

  • In a large saucepan, heat olive oil over medium heat. Add onion, carrot, celery, and garlic and cook until softened, about 5 minutes.
  • Add bay leaf, peppercorns, thyme, and rosemary. Cook for an additional minute, stirring to release the aromas.
  • Pour in beef broth and white wine. Bring to a boil, then reduce heat and simmer for at least 30 minutes or until flavours are well-infused.
  • Season the broth with salt and pepper to taste.

Prepare the Meat:

  • Cut all the meat into thin, bite-sized strips. This ensures even cooking and prevents the pieces from falling apart in the broth.

Assemble the Fondue:

  • Place the hot broth in a fondue pot.
  • Arrange the different types of meat on a platter alongside the dipping sauces and bread cubes.
  • Bring the fondue pot to a boil.
  • Guests can use fondue forks to pierce meat chunks and cook them in the broth until done to their liking.
  • Enjoy the cooked meat by dipping it into your favourite sauces and enjoying it with bread or other accompaniments.

Tips:

  • Use high-quality cuts of meat for the best flavour and texture.
  • Experiment with different cuts of meat, such as veal or venison, to add variety.
  • You can add other vegetables to the broth, such as mushrooms, potatoes, or turnips.
  • Adjust the cooking time of the meat to your desired doneness.
  • For a more authentic German experience, serve the fondue with a side of potato salad or sauerkraut.

Beef and Chicken Fondue Recipe

Let’s talk about a meat fondue recipe that uses beef and chicken. These two meats are top picks for many. This recipe combines the deliciousness of two popular meats, beef and chicken, in a flavourful broth-based fondue experience. It’s a great option for satisfying diverse preferences and offering a variety of textures and flavours.

Meat Fondue Recipes
Meat Fondue

Ingredients:

For the Broth:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 4 cups beef broth
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 bay leaf
  • Salt and pepper to taste

For the Meat:

  • 1/2 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1/2 pound boneless beef sirloin, cut into thin strips
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Dipping Sauces:

  • Mayonnaise
  • Dijon mustard
  • Ketchup
  • Horseradish sauce
  • BBQ sauce
  • Teriyaki sauce
  • Creamy horseradish sauce

Additional Accompaniments:

  • Crusty bread cubes
  • Pretzel sticks
  • Cherry tomatoes
  • Broccoli florets
  • Cauliflower florets

Instructions:

Prepare the Broth:

  • In a large saucepan, heat olive oil over medium heat. Add onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
  • Pour in white wine and cook, scraping up any browned bits from the bottom of the pan, until reduced by half.
  • Stir in beef broth, thyme, rosemary, bay leaf, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer for at least 30 minutes or until flavours are well-infused.

Prepare the Meat:

  • Toss the chicken pieces with olive oil, salt, and pepper.
  • Season the beef strips with salt and pepper.

Assemble the Fondue:

  • Pour the boiling broth into a fondue pot.
  • Arrange the chicken and beef on separate plates alongside the dipping sauces and accompaniments.
  • Heat the fondue pot to a simmer.
  • Guests can spear meat pieces with fondue forks and cook them in the broth until they reach the desired doneness.
  • Dip the cooked meat into your favourite sauces and serve it with bread or other accompaniments.

Tips:

  • For variety, marinate the chicken pieces in your favourite marinade before cooking.
  • Adjust the cooking time of the meat to your desired doneness. Chicken will cook faster than beef, so be mindful of overcooking.
  • You can substitute other cuts of chicken or beef based on your preference.
  • Experiment with different dipping sauces to find your favourites.
  • Serve the fondue with rice or potatoes for a heartier meal.

The Best Condiments and Sauces for Meat Fondue

Enhance your meat fondue experience with a variety of delicious condiments and sauces. From tangy horseradish sauce to zesty salsa verde, these accompaniments will take your fondue to the next level.

Read on to discover the perfect pairings for your meat fondue feast.

Horseradish sauce

Meat Fondue Recipes
Salsa verde

Add a bit of spark to your meat fondue with horseradish sauce. This tasty condiment comes from the large white horseradish root. It’s easy enough to grate this root fresh, or you can buy it in bottled form if you prefer.

Horseradish sauce lends a zingy and savoury flavour, making any dish stand out, especially when paired with vinegar. Try it next time you have fondue for a burst of fun flavour!

Chilli vinegar

Chilli vinegar is a tangy and spicy condiment that perfectly matches meat fondue. It adds a mild level of spiciness to the dish, enhancing the flavours of the meats and vegetables.

Adding some chilli vinegar will give it an extra kick if you prefer beef, chicken, or even seafood in your fondue pot. This versatile condiment can also be a dipping sauce for other dishes or drizzled over salads for an added zing.

So, if you enjoy a little heat in your food, make sure to have some chilli vinegar on hand for your next meat fondue adventure!

Salsa verde

Meat Fondue Recipes
Salsa verde

Salsa verde is a tasty condiment that goes well with meat fondue. It adds a fresh and tangy flavour to the dish. Made with ingredients like tomatillos, parsley, basil, mint, coriander, tarragon, Dijon mustard, red wine vinegar, and olive oil, salsa verde can be easily prepared in a blender or food processor.

Its vibrant green colour is visually appealing and complements the meats’ richness perfectly. In addition to salsa verde, other popular dipping sauces for meat fondue include aioli, BBQ sauce, and chimichurri.

So go ahead and try adding some salsa verde to your next meat fondue for an extra burst of flavour!

Aïoli

Aïoli is a creamy and flavourful condiment that can be used as a topping or dipping sauce for meat fondue. It’s made with ingredients like mayonnaise, garlic, olive oil, salt, and lemon juice.

This tangy sauce adds a delicious kick to your meat fondue experience. You can also use Aïoli with other dishes like crab cakes or French fries. The best part is that you can customise it by adding different flavours and variations to suit your taste buds.

So enjoy this gourmet sauce with your meat fondue for a lip-smacking dining experience!

Meat Fondue Recipes
Aïoli

Finally, Dip, Don’t Drown

In conclusion, meat fondue recipes offer food lovers a fun and interactive dining experience. Whether you’re trying out German Fleischfondue or indulging in Coq au Vin broth fondue, there are plenty of flavourful options.

Experiment with different meats, vegetables, and dipping sauces to create your unique meat fondue feast. So, gather your friends and family for a memorable dinner party that will impress you. Enjoy the deliciousness of meat fondue!

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