Traditionally fondue is cheese - but it has evolved into other dishes that consist of dippers dipped into a communal pot. Today we are doing a main dish fondue - sometimes called fondue bourguignonne. This dish consists of a hot oil or broth and you dip thin slices of meat or veggies.
Why This Recipe Works
Broth Fondue is such a fun main dish. I was first introduced to this broth fondue, or sometimes referred to as meat fondue, at a restaurant. We piled all of our veggies into the pot and pulled them out as they were done. Cooking your food as a group is a fun and interactive way to eat a meal. The broth is seasoned and flavorful so your food comes out delicious.
A Few Notes About The Ingredients
Beef Stock or Broth - select a quality beef stock or broth. This is what is flavoring your food, so you want to make sure it has lots of depth. We will amp up the flavor with a few seasonings, but your base needs to be good for the finished product to be good.
Whole garlic bulb - we are using an entire garlic bulb in this recipe. Select a fresh bulb.
How to Make Broth Fondue
1. Add your beef stock to your fondue pot, set your heat setting to medium-high.
2. Add 1 tablespoon of soy sauce.
3. Add in 1 tablespoon of Worcestershire sauce.
4. Add in whole peppercorn, and bay leaf.
5. Cut your head of garlic in half lengthwise so that the clovers are cut in half. Place into your pot. If you like garlic, add both halves, if you do not - go with half.
6. Bring to a simmer. Add in dippers and remove as they are cooked to taste.
The Dippers
These are fun - because you can really serve whatever you like. We like thinly sliced beef, shrimp, and thinly sliced chicken. We also like mushrooms, carrots, zucchini, carrots and broccoli. Any veggie or meat sliced thin will work. Just make sure they are small or thinly sliced so that they cook quickly.
This meal is such a fun Valentine's dinner. It gives you the chance to socialize over dinner and it is so delicious. I recommend using a fondue pot for this course rather than a saucepan, because you want to be able to cook at the table. I've listed a few for you to consider below.
Cooking Times
For reference, carrots will take 4-5 minutes, zucchini will take 2-3 minutes, shrimp will take 3-4 minutes, and beef will take 4-5 minutes. You can also check with a food thermometer to ensure beef and shrimp are fully cooked. Shrimp should be 120 degrees F, and beef should be 145 degrees F.
Broth Fondue FAQ
Serving fondue is so much fun! I love that you can serve it in courses, and it is interactive for everyone. Not only is it a meal, but its a wonderful bonding activity. Meat fondue will leave you satisfied and smiling.
There are two main types of fondue pots:
Electric Fondue Pots
Fondue Pots with a Burner
I own an electric fondue pot, and that is what I prefer. I love that I can control the temperature and it is easily cleaned.
You can reheat the same day, but we do not recommend saving it for future consumption. Enjoy the day of.
Fondue dates back to 1699, the first cheese fondue recipe was published in Zürich, under the name "Käss mit Wein zu kochen" 'to cook cheese with wine'. It used cut-up cheese melted with wine, and bread dippers. Fondue was made popular in the United States in the 1970s, and has since expanded from cheese - to also chocolate fondue and broth fondue that are now commonly served at fondue restaurants.
Broth fondue has origins in Chinese hot pot and Japanese Shabu Shabu. This tradition dates back to the early 200 AD. Hot Pot is often made with water and spices, and the items used to simmer are robust. They also offer a variety of dipping sauces on the side.
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Broth Fondue
Equipment
- Fondue Pot
Ingredients
Broth Fondue
- 32 ounces beef broth
- 1 head garlic sliced in half
- ½ cup water
- 1 tablespoon soy sauce
- 1 tablespoon worchershire sauce
- 1 bay leaf
- 1 teaspoon whole peppercorns
Dippers
- 1 lb thinly sliced beef sirloin
- ½ lb raw shrimp peeled and deveined
- 1 cup mushrooms sliced
- 1 cup carrots sliced
- 1 cup potatoes sliced
- 1 zucchini sliced
Instructions
- In a fondue pot, combine all broth, garlic, water, soy sauce, worchershire, bay leaf, and pepper. Bring to a simmer.
- Dip dippers and leave in broth until cooked thru.
Notes
BROTH FONDUE FAQ
Electric Fondue Pots
Fondue Pots with a Burner
I own an electric fondue pot, and that is what I prefer. I love that I can control the temperature and it is easily cleaned.
Nutrition
Valerie says
Came back to leave a review! We used this broth for hotpot on Saturday night and it was delicious. Such rich flavor and the aroma brought everyone to the table early! We did a variety of vegetables (daikon radish, creamer potatoes, pearl onions, carrots, baby bella mushrooms, and bell pepper), frozen cheese tortellini, frozen pork dumplings, and thinly sliced chicken, beef, and pork. When we finished our meal, I removed the garlic bulb, bay leaves, and peppercorns then added dried ramen. The broth and noodles make the perfect base for homemade ramen with the leftovers. Two for one! The only modification I made was to use 2 parts regular beef broth cut by 1 part each reduced sodium beef broth and reduced sodium chicken broth. That was my effort to control the sodium levels as the broth does concentrate as it reduces. Since our hotpot 'wok' is quite large, I doubled the broth and seasonings with the exception of the garlic -- my bulb was already on the generous side. Thank you for such a wonderful addition to our hotpot evenings. I really liked the flavor all around and will definitely repeat on this one! We enjoyed it alongside traditional hot oil fondue. Best of both worlds!
B says
Then just do less pepper don't reply saying it's unpleasant if you don't like spice you should have realized that much pepper wasn't to your liking!!!
Dawn Bradley says
How did you do the garlic? Peeled? What do you mean a whole head cut in half? I used a press tonight because I wasn’t sure how to do the half head
Kadee says
Presses garlic will work great. I just lightly removed the outer peel, leaving some to keep it in tact, and cut the entire bulb in half.
Julie says
You didn't give any info regarding temp and cook time.
Caitlin says
Far too much pepper. Unpleasant.
Pam says
What is the seafood sauce that is called for in the fondue broth?
Kadee says
Hi Pam,
there isn't a seafood sauce that is called for in the recipe. This recipe is just for the simmer sauce. If you'd like to serve a dipping sauce for after you cook the meats - try cocktail sauce or honey mustard dressing.
Elmtree says
How long do the veggies take to cook? I would imagine it’s like boiling them on the stove? Should we par boil first?
Kadee says
The veggies take about 7-10 minutes to cook. Preboiling would be fine if you want to speed it up, but you could also slice your veggies pretty thin for a quicker cook.
Raquel says
Hello! Do you have a recipe for the sauces you used? So excited to try this out!
Kadee says
Hey Raquel,
I just used store bought sauces - horseradish, cocktail, and chipotle mayo.
Damavand Volcano says
Thank you for sharing your info. I truly ppreciate yur efforts and I am waiting foor your further write ups thank you
once again.
Megan says
Yummmm - I had never heard of broth fondue. Looks fun and allows fun conversation to flow during a meal.