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!
Fondue Base (Oil or Broth)
- 1 Liter canola oil or other oil with a high smoke point
- 1.5 Liters Beef or Chicken Broth
- 4 lb Various Cuts of Meat can include beef, chicken, pork, lamb, or seafood
- 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
- 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
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.