Boeuf Fondue Bourguignonne
1/3 to 1/2 lb meat per person, cut in one-inch cubes
Oil or butter
Ingredients for Mayonnaise- or catsup-based dipping Sauces:
sweet pickle relish
finely chopped parsley
finely chopped herbs such as thyme, rosemary
mayonnaise with good mustard
catsup with hot sauce
Garnishes or sides:
Little pickles (cornichons)
Carrot and celery sticks
Cube the meat.
Prepare sauces, using any combination of base (mayonnaise or catsup) and other ingredients.
Have several dipping sauces ready.
Heat the oil or butter.
Allow each guest to cook only one or two pieces of meat at one time, to keep the cooking heat constant.
Don’t try to have more than five or six people using one heat source.
Have on table dipping sauces and garnishes or sides (e.g., pickles, olives, potato sticks).
Pairs Well With
Remind guests that cooking forks are not for eating. They get hot.
I use peanut oil.
Heat oil on the stove before bringing to table.
Round steak (one-inch cubes) is a good meat to use.