Beef And Chicken Fondue Recipes

BEEF AND CHICKEN FONDUE

Steps:

• To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
• Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
• At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
• With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping.

FONDUE - CHICKEN AND BEEF

Steps:

• Add all ingredients into the fondue pot, except the meat. Heat on high (setting 6) until boiling. Reduce to low (setting 3) and simmer for 30min. Cube then dip the beef and chicken into the fondue pot until cooked. Serve with Sauces: Soy sauce with sesame seeds, mustard, BBQ sauce, blue cheese dressing, cocktail sauce, jalapeno jelly, etc. Optionally: Add shrimp too!

BEEF AND CHICKEN FONDUE

Steps:

• Combine the stock, onions, ginger and pepper in a large saucepan and bring the mixture to the boil. Pour into a fondue pot and return to a slow boil.
• To serve, use a fondue fork to dip beef or chicken into the hot broth and cook to the desired preference.
• For each sauce, combine the ingredients in small bowls. Cover and refrigerate for up to one week.

BEEF, PORK AND CHICKEN FONDUE WITH DIPS

Steps:

• For the fondue: Trim all the fat and sinews from the lamb, beef and chicken and cut into bite-sized cubes and arrange on a plate. Clean the chicken livers and cut into bite-sized pieces. Cove the meat and liver and refrigerate until ready to serve.
• For the redcurrant sauce: In a bowl, stir together the citrus zests and juice and the mustard, season with salt and cayenne pepper. In a saucepan, bring the broth and red currant jelly to a boil over low heat, stirring occasionally. Stir in the juice mixture.
• For chervil butter: In a bowl, knead the chervil and lemon zest with the butter and season with salt and pepper. Cover and refrigerate until ready to serve.
• For herb sauce: Peel the shallot and very finely chop.
• Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain and peel the tomatoes. Cut into quarters, core, and very finely chop. In a bowl, stir together the creme fraiche, yogurt, vinegar and oil, stir in the shallot, tomatoes and herbs and season with salt and pepper.
• Heat the broth in a pot. Pour the hot broth into the fondue pot and keep warm in the chafing dish. Thread the meat on skewers and cook in the hot broth. Serve with the sauces and if desired, baguette slices.

CREAMY CHIPPED BEEF FONDUE

Steps:

• In a saucepan, heat milk and cream cheese over medium heat.
• stir until smooth.
• Stir in beef, onions and mustard heat through.
• Move to a fondue pot or slow cooker; keep warm.
• Serve with bread cubes.

BEEF FONDUE WITH SAUCES

Steps:

• In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

WINE FONDUE

Steps:

• Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

MARINATED BEEF FONDUE

Steps:

• In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.

CHINESE FONDUE

Steps:

• Sauté the onions and garlic and then add the rest of the ingredients.
• Simmer the broth for about an hour and then pour into a fondue pot.
• Enjoy with pieces of beef, chicken, seafood and vegetables!

BEEF AND BEER FONDUE

Steps:

• Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
• Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
• Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.