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Fondue Bacchus

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  Lean beef stew meat 2 Pound, cut into 1-inch cubes
  Unseasoned meat tenderizer 1 Packet (Instant Variety)
  Dipping sauces 1⁄2 Cup (8 tbs)
  Onion soup mix 1 Ounce (1 Package)
  Water 3 Cup (48 tbs)
  Dry red wine 1 Cup (16 tbs)
  Celery salt 1⁄2 Teaspoon
  Whole peppercorns 6 , crushed
  Parsley sprigs 4
  Whole bay leaf 1

In a medium saucepan, blend together onion soup mix, water and wine; bring to a boil.
Add all remaining ingredients and bring to a boil again; reduce heat and simmer until liquid is reduced one half.
Strain broth through a fine sieve.
Pour into a fondue pot.
Before cubing, prepare all surfaces of the meat, one side at a time, as follows: Thoroughly moisten the surface of the meat with water.
You may either pat the water on from the faucet with your fingers or draw a wet pastry brush across the surface of the meat.
Sprinkle instant meat tenderizer evenly over the entire surface of the meat.
Use no salt.
To ensure penetration and retain meat juices, pierce the meat deeply and thoroughly with a kitchen fork at approximately 1/2 inch intervals.
Meat is ready for cubing and cooking immediately.
Place meat in a bowl or on individual plates and provide a long-handled fork for each person.
The fondue fork is used to spear the meat and hold it in the hot broth for 3 to 5 minutes or to desired degree of doneness.
Dip into sauces or condiments provided.

Recipe Summary

Main Dish

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Fondue Bacchus Recipe