various food items being cooked in broth in a fondue pot
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German Meat Fondue (Fleischfondue)

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!
Course Entree
Cuisine German
Keyword Beef Fondue, New Years Recipes, Party Food Ideas, Savory Fondue Recipes
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 people
Calories 421.4kcal
Author Chef Markus Mueller

Ingredients

Fondue Base (Oil or Broth)

  • 1 Liter canola oil or other oil with a high smoke point
  • 1.5 Liters Beef or Chicken Broth

Meats

  • 4 lb Various Cuts of Meat can include beef, chicken, pork, lamb, or seafood

Vegetables

  • 1 cup mushrooms cut in half
  • 1 cup broccoli cut into florets
  • 1 cup bell pepper cut into large squares
  • 1/2 cup red onion cut into cubes

Sauces

  • 1/2 cup dijon mustard
  • 1 cup chimichurri see post above for details
  • 1 cup garlic aioli see post above for details
  • 1 cup spicy red bell pepper sauce see post above for details
  • 1 cup basil pesto see post above for details

Instructions

Prepare the Broth or Oil

  • If using oil as your fondue base, select one with a high smoke point, and measure out about 1 litre of oil. Heat it to 375F in a large pot on your stove. Pour the hot oil into the fondue dish right before serving and light the flame to keep the oil hot.
  • If preparing a broth-based fondue, you can choose to make a stock/broth from scratch or purchase broth from the store. Fortify the broth in a larrge pot with fresh herbs such as thyme and rosemary, peppercornss, garlic, and a splash of dry wine. Heat the broth on the stove and pour 1.5 litres of it into the fondue dish right before serving.

Prepare the Meat

  • Purchase a tender cut of your favourite type of meat. Beef, chicken, pork, lamb or seafood are all great. Plan on preparing about half a pound (8 oz) of raw meat per guest. Cut the meat into bite-sized slices or cubes no thicker than 1 cm. Reserve the cut meat in small bowls for easy serving and refrigerate until you begin the fondue.

Prepare the Vegetables

  • Wash and trim the chosen vegetables as required. Chop the vegetables into small bite-sized pieces. Place into individual little bowls, or display on a serving tray. Refrigerate the raw veggies until serving.

Prepare the Sauces

  • Prepare any of the suggested sauces in the guide, and refrigerate until required. Serve in individual little dishes.