Host a German Meat and Broth Fondue Party With This Recipe (2024)

FAQs

What meats are good for fondue party? ›

Shrimp, sausage and steak all work great for fondue dinner. You could also serve cured meats, or other vegetables such as asparagus and broccoli.

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.

An easy meal to put together, meat fondue (called fleischfondue in Germany) can include any variety of meat, and cater to a multitude of tastes.

Plan around 200 g (7 oz) of meat per person: in cubes for Bourguignonne fondue, and thinly sliced or even stuffed with cheese for a Chinese hot pot.

Bring the oil to a low simmer in the fondue pot. Season meat with salt and pepper and pierce it with the fondue spears. Carefully place the steak pieces into the fondue pot and cook until browned–about 5-7 minutes. Remove from pot and season again with salt and pepper if desired.

Cured meats: If you want some extra protein, cured meats like salami, prosciutto, soppressata and chorizo are great options for fondue. The cheese can balance some of the spice from chorizo or soppressata.

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

The best bone broth uses a mix of different bones: large, nutrient-rich beef or pork bones, as well as some smaller meaty cuts so your broth has some flavor. I like to use a mix of big beef bones (saved from roasts or begged from the butcher), meaty short ribs or oxtails, and knuckle or neck bones.

A Vesper board is the German equivalent to a charcuterie board. Vesper means 'snack between the main meal' (before dinner). We will be filling our vesper board with German cheeses and deli meats (deli from the German term: delicatessen) and of course the world famous Wurst sausage!

What are the three types of fondue? ›

There are three main types: cheese fondue, oil or broth fondue and chocolate fondue. Cheese fondue Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavor. Shred all cheeses that will be used to create the fondue before melting it.

Since a Wurstbrot is a type of Butterbrot, the next thing to do is to spread butter on the bread. And then it is time for the meats. Well, one meat at a time. Wurstbrot is a pretty simple snack.

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

Most burners are fueled with denatured alcohol or fondue fuel gel. Alcohol burners are the hottest tabletop heat source and ideal for heating oils that require high temperatures for cooking meats.

Bread, Crackers, and Chips

Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Fondue is a quintessential Swiss dish. What Kind of Cheese Do the Swiss Put in Fondue? Swiss cheese fondue is traditionally a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller.