Fondue

Ingredients of Fondue:

Fondue Recipe
Beef roast to tender category: 1.2 kg
Clove of garlic: 1
Cooking oil (grape seed oil, for example)
Sauces (tartar,Burgundy, barbecue, spicy ketchup)
Salt

Preparation method of Fondue:

Cut meat into small cubes that can be easy to bite. Rub the inside of a pan with a clove of garlic, peeled, put a pinch of salt in the background.
Heat the oil in a saucepan and heat it with the sprig of rosemary and bay leaf then remove and pour the oil very slowly into the skillet.
Place it in a very stable over a stove table to maintain a constant oil temperature.
Each sting then its cube of meat with skewers or forks designed for this purpose and dip in hot oil, time to grab the meat and cook it at their convenience.
The fondue is always accompanied by various sauces: tartar, Burgundy, barbecue, spicy ketchup…

Serving:

4-5 people.

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