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This is the basic foundation for a meat fondue, the trick is the clarified butter mixed with the oil. This can be combine with bread, vegetables and your favourite sauces.
200-250g meat per person (beef, pork or veal fillet)
2 kg clarified butter (depending on fondue size)
1 kg peanut or sunflower oil (depending on fondue size)
- Cut the meat into bite-sized pieces.
- Heat the equal parts clarified butter and oil in the fondue pot on the stove. Cook a piece of meat to test and increase the temperature if necessary.
- Lift the fondue pot carefully onto the warmer and the fondue is ready to go.
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