You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through. The oil must never be smoking hot.
Heat oil in a fondue pot or 2 quart saucepan until very hot 375 degrees.
Fondue bourguignonne. While oil is heating cut beef and chicken toss with olive oil and season with salt and pepper. Place the meat on plates. Wine fondue vigneronne or fondue bacchus is like fondue bourguignonne with wine rather than oil.
Each person cooks the cubes of meat in the oil until done to the individual s taste. Transfer the meat from the fondue fork onto an eating fork and dip into a sauce. Place the pieces of meat on a skewer fry in the oil and eat with sauces of your choice.
Carefully transfer the fondue pan to its lighted spirit stove to keep hot. We brought the raw shrimp and a couple of bottles of wine and in an impressive display of. The white wine version is spiced with cinnamon chili coriander white pepper and enriched with chicken broth.
Heat the oil in a fondue pot on the stove to 175 c then place on the hot burner. Put the oil in the fondue pot with the bay leaf thyme garlic clove and rosemary and heat over medium heat. Have guests put a cube of meat on a fondue skewer and dip in hot oil till desired doneness.
The difference between the two chinese fondue from québec and fondue bourguignonne is the thickness of the meat. We like to also include slices or cubes of summer squash and bite sized cherry tomatoes. Beef fondue fondue bourguignonne is made using tender cubed pieces of beef which are cooked in a combination of butter and cooking oil then dipped in flavorful sauces.
This lighter version of fondue bourguignonne pan sears the meat as opposed to the traditional method of frying beef cubes in oil. Drop in the bay leaf and garlic for extra flavouring. Fondue bourguignonne consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them.
Once the oil begins to bubble gently remove the herbs and garlic. I never had oil fondue or fondue bourguignonne until the first christmas i spent with jeremy s family. The meat for chinese fondue still from québec is thinly sliced while in bourguignonne it s cubed.
Fondue bourguignonne or raw meat and vegetables cooked in a fondue pot of hot oil is a delicious way to bring friends and family together. Serve with a red wine such as burgundy. Be careful not to burn yourself.
For red wine fondue means you boil the red wine and season it with salt pepper garlic onion and herbs. Various dipping sauces are provided on the side. Wine fondue or fondue vigneronne in french is like fondue bourguignonne with wine rather than oil.
David and i prefer it cubed but if you want to try the thinner version just ask your butcher to slice it for you. Serve with the assorted sauces. Includes a recipes for a sour cream mustard dipping sauce.
Red wine fondue consists of red wine boiled and seasoned with salt pepper.