Beef Fondue

1. 1

   Heat the broth in a fondue pot on the stove. Once it is boiling, move it to a stand with a heat source below (we like the blue gel tins) on the table where dinner will be served. While the soup is heating, blanch the broccoli florets and carrots (steam until they become very bright in color, then rinse them under cold water). Slice the baguette.

2. 2

   Put the carrots, broccoli, horseradish, mustard and sliced baguette in individual bowls. Pile the beef high on a plate. Put fondue forks in a tall glass. Place all of these accompaniments by the fondue pot. Invite your guest to take a fork and cook the beef and vegetables to their liking.

* Per serving · 4 servings · Values may vary.

No additional tips available.