Fondue Bourguignonne

1. 1

   Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes.

2. 2

   Dry the meat on kitchen paper and divide between four or five small dishes.

3. 3

   Heat the oil in the fondue pot to the correct temperature of 190u00b0C/375u00b0F.

4. 4

   Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.

5. 5

   If the oil is too hot and smoking, allow it to cool slightly.

6. 6

   Carefully transfer the fondue pan to its lighted spirit stove to keep hot.

7. 7

   Drop in the bay leaf and garlic, for extra flavouring.

8. 8

   Each person cooks the cubes of meat, in the oil until done to the individual's taste.

9. 9

   Transfer the meat from the fondue fork onto an eating fork and dip into a sauce.

10. 10

    Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.