The meat must be cut into cubes, perfectly clean without fat and without skin (the ideal meat is the hill) puts the oil in the container (fondeera pot), it is turned on to heating, (it can also be heated directly on the kitchen), Laurel leaf is added and once hot, it takes to the table.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| INGREDIENTS TO MAKE MEAT FONDUE: |
| 800 grams of beef ½ liter of oil 1 laurel leaf |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine |
INGREDIENTS TO MAKE MEAT FONDUE:
2. Each diner will be fried one by one the pieces of meat according to their taste.
3. It is served accompanied by different sauces and although it is not essential, it is required accompanied by beautiful potatoes cooked with their skin.
4. Below we give them some suggestions for sauces, some more simple others, all can be prepared in advance, all can be susceptible to change that their imagination and creativity indicate.
5. Salsa No. 1 3 onions, 2 garlic cloves, 1 bay leaf, 6 tablespoons of olive oil, 2 twigs of fresh thyme (or 1/4 teaspoon if dry), 4 tablespoons of soup, vinegar Of wine, 4 tablespoons of soup, honey, 1 teaspoon of mustard, 200 grams of tomato concentrate, 1 glass of white wine, 3 tablespoons of soup, English sauce, salt, pepper and a few drops of Tabasco .
6. In a hot saucepan the oil, put the onion well chopped and cook over low heat. Add the tomato concentrate and vinegar.
7. When the rest of the ingredients begin to boil, cook over low heat l5 minutes, or until the sauce is creamy.
8. Sazone with salt, pepper and a few drops of Tabasco.
9. serve hot.
10. Salsa No. 2 150 grams of Roquefort cheese. 1 chopped onion, 30 grams of butter, 1 glass of dry white wine, 500 grams of fresh milk cream.
11. In a saucepan put the butter and cook the well-chopped onion softly, add the wine and 5 minutes after the fresh cream, cook up to half.
12. Add the cheese, disrupting with a fork, mix well and serve hot.
13. Salsa Nº 3 Suffles in 1/2 cup of oil 1 tablespoon, of those of soup, of chopped onion, sour a can of mushroom (better if they are fresh) chopped in thin sheets, 3 chopped garlic cloves, cook all 10 Minutes, incorporate a milk cream pot (200 grms.)
14. hot and serve.
15. Salsa Nº 4 (Anchovies) 50 GRMS. Anchovies, 20 grms. of caparra in vinegar, two glasses of oil, two fingers of vinegar, salt and pepper.
16. The anchovies are well undone to the vinegar until they turn them into a porridge.
17. Below are the chopped capers incorporated as finely as possible and the oil is always adding the oil always wiggling in order to obtain a quite dense and homogenous sauce.
18. Season with very little salt and pepper.
19. Before serving it, he puts the fire in a casserole, in order to have it very hot.
20. Note: Fondue is a dish that reaches all the qualities of good kitchen.
21. Simple in its basic preparation, the accompaniment of multiple sauces give it a refined, ex-listed and personal touch that puts creativity at stake, gratifies the palate and brings friends closer.
22. of meat, cheese, fish or chocolate.
23. It occurs in as many ways as Imagination can create.
24. To prepare the fondue, the appropriate container is essential, the long handle holders with their individual brand, lot pot.
