Our neighbours introduced this fondue to us. Having been a cheese and chocolate fondue kinda girl my whole life, I had never really considered the idea of a broth fondue. This recipe blew that notion right out of the water! This is a great food experience to share with friends or family, slowly cooking elaborately and delicately skewered chunks of meat, vegetables and cheese while enjoying great conversation.
I made this fondue while my parents, my sister and her fiance were visiting. This is what it looked like (and yeah, that totally is a lamp on a tree attached to my wall. It’s the result of a Pinterest addiction and my husband’s willingness and engineering skills).
Here’s what you need:
1 tbsp. olive oil
1 garlic clove, crushed
1 medium onion, finely chopped
8 cups beef broth (or water mixed with beef buillion cubes)
1 tomato, finely chopped
1 cup red wine
Salt and pepper to taste
Here’s what you do:
In a large pot, warm the oil and cook the garlic and onion until soft and translucent. Add the wine, bring to a boil then add the broth. Lower the heat and add the tomato. Cook on low heat for about 3 hours. Add more water as needed – the mixture will reduce over time.
Recipe adapted from my neighbour, Vicki.
3 comments on “Beef Broth Fondue”
Is this similar to an Asian style steamboat/hotpot? I’ve had steamboat lots of times and it’s always an over-eating extravaganza. I always look forward to a bowl of the broth at the end. After it has soaked up all the goodness of the various ingredients.
Yeah, it’s pretty similar! Although I have to say, when we did it, there was a significant amount of lost cheese in the broth that made for a slightly dodgy mixture by night’s end…..
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