Winegrower's FondueTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:181.4 kcal
Proteins:8.3 g
Fats:4.6 g
Carbohydrate:32.2 g
Fibers:4.9 g
Sugar:2.3 g
Cholesterol:173.7 mg
Sodium:38.3 mg
Calcium:162.7 mg
Energy:219 kcal
Proteins:10 g
Fats:5.5 g
Carbohydrate:38.9 g
Fibers:5.9 g
Sugar:2.8 g
Cholesterol:209.8 mg
Sodium:46.2 mg
Calcium:196.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
beef round, sliced very thinly
1
onion, pricked with a bay leaf and a clove
1
carrot
1
small leek
1
small celery stalk
garlic, onion, parsley
*Grand finale (optional)
4
egg yolks
cooked white rice
METHOD
- Cut the beef into cubes;
- Pour the red wine or broth into the fondue pot; add the onion pricked with a clove and the cut up vegetables and bring to a boil. Simmer for 15 minutes. Bring the hot wine to the table in the fondue pot and place over the burner. At the end of the meal, place an egg yolk for each guest in a bowl. Sprinkle with chopped parsley and pour some of the boiling wine on top. A spoonful of cooked white rice to finish, then stir well and serve.
- immerse the meat into the very hot broth
- season with salt and pepper after cooking
*Broth
For the beef broth, you can simply heat up some beef consommé, use a bouillon cube dissolved in boiling water, or make a good homemade broth by simmering a large piece of shoulder (with bones) with onions and carrots for 3-4 hours; strain; season with salt and pepper; add the red wine and boil again. The broth can be made a day ahead.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Traditions and safety tips
All you have to do is spear a piece of meat and immerse it in the boiling liquid for a few seconds.
Present the meat on serving platters and the sauces in small dishes.
If you wish to buy an electric fondue pot, choose one with a heat control.
When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.
