The 125 Best Fondue Recipes/Ilana Simon 2001

Saucy Beef or Pork Fondue
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
MARINADE: 1/2 tsp/2 ml dry mustard 1/4 tsp/1 ml ground cinnamon 1/8 tsp/0.5 ml ground allspice
1/8 tsp/0.5 ml ground cloves 1/4 cup/50 ml cider vinegar 1/4 cup/50 ml plum jam
1/4 cup/50 ml water salt and freshly ground black pepper to taste 1 lb/500 g beef or pork tenderloin, thinly sliced into 1-inch (2.5 cm) strips
BROTH: 5 cups/1.25 L beef broth, homemade or canned (2 cans + 2 cans water)



1 MARINADE: In a saucepan over medium heat, whisk together mustard, cinnamon, allspice, cloves, vinegar, jam, water, salt and pepper. Bring to a boil, whisking constantly. Remove from heat and set aside.
2 In a shallow casserole, brush beef or pork strips with marinade, making sure that all pieces are well coated. Cover and refrigerate for at least 1 hour.
3 BROTH: In a large saucepan over high heat, bring beef broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer.
4 Remove beef or pork strip from marinade, roll and spear with fondue fork. Fonude for 3 to 5 minutes or until cooked to desired doneness.
5 SERVE WITH: Plum sauce, sweet mustard dip, Japanese soy sauce, horseadish dip.

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