Beef Fondue Broth Recipes

FONDUE BROTH

Fondue Broth image

Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!

Provided by Midge Plourde

Categories Meat

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 bay leaves
2 garlic cloves, minced (I use 4-5)
2 teaspoons dried parsley
2 teaspoons fresh ground pepper
2 (10 1/2 ounce) cans nonfat beef broth (I use Campbell's sodium reduced- fat-free broth)
0.5 (750 ml) bottle dry white wine or 1 cup water
2 cups water
1 (1 ounce) package French onion soup mix
0.5 (8 ounce) bottle of heinz seafood sauce

Steps:

Mix all the ingredients in your fondue pot, and simmer for 1 hour.
When you are ready to start, bring the broth to a boil.
We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
Of course, you can have what ever meat and vegetables you wish.
Guten apetit!

Nutrition Facts : Calories 408.2, Fat 0.3, SaturatedFat 0.1, Sodium 2315.9, Carbohydrate 33.5, Fiber 3.5, Sugar 5, Protein 3.5

THE MELTING POT MOJO FONDUE BROTH

The Melting Pot Mojo Fondue Broth image

From Dave Ahem, co-owner of The Melting Pot in downtown Minneapolis. Source: Midwest Home Magazine, Sept. 2007 Savvy Host Recipes.

Provided by chrystal_wineinger

Categories Vegetable

Time 20m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

5 1/4 cups vegetable bouillon or 5 1/4 cups chicken bouillon
1/4 cup orange juice, fresh-squeezed
1/4 cup chopped fresh cilantro
2 tablespoons ground cumin
2 tablespoons jerk seasoning
2 tablespoons black pepper, cracked
2 tablespoons lime juice, fresh-squeezed
1 tablespoon minced garlic

Steps:

Combine ingredients in saucepan on stovetop.
Bring to a boil.
Transfer to fondue pot with alternative heat source.
Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
Veggies are wonderful with "Green Goddess Dip" recipe # 346525.

Nutrition Facts : Calories 32.1, Fat 0.8, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 6.5, Fiber 1.3, Sugar 1.6, Protein 1.2

BEEF FONDUE WITH SAUCES

Beef Fondue with Sauces image

When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 4 servings (1/2 cup of each sauce).

Number Of Ingredients 19

Ingredients

CURRY SAUCE:
1/2 cup mayonnaise
2 to 3 tablespoons curry powder
2 to 3 tablespoons 2% milk
1/2 teaspoon hot pepper sauce
MUSTARD SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced
ONION-HORSERADISH SAUCE:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 to 3 teaspoons water
1/4 teaspoon hot pepper sauce
FONDUE:
1 pound beef tenderloin, cut into 3/4-inch cubes
3 to 4 cups canola oil

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.

Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

BEEF BONE BROTH

Beef Bone Broth image

This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 13h10m

Yield 12

Number Of Ingredients 10

Ingredients

3 ½ pounds beef bones, such as oxtail, short rib, knuckle, and shank
2 stalks celery, cut into 2-inch pieces
1 large onion, cut into 8 pieces
1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
1 whole head garlic, halved crosswise
12 cups water, or as needed
2 bay leaves, or more to taste
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Place beef bones on the prepared baking sheet.
Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g