- 250 gfillet of beef
- 250 gpork fillets
- 250 gchicken breast
- 1,5 lmeat broth
This recipe is on the shopping list for 2 .
Rinse the meat, pat dry, wrap in cling film and place in the freezer for 30 to 45 minutes to make it easier to cut. Cut the meat into 0.4 to 0.5 cm thick slices and arrange on a platter.
Put the broth or stock in a fondue pot and bring to the boil just once while on the stove. Then, immediately place on the fondue warmer and as soon as the broth starts to boil, the meat can be put on the skewers and cooked in the broth.
Fondue with oil (Fondue Bourguignonne) has lost more and more of its popularity in favour of broth fondue (Fondue Chinoise).
The smell, health awareness and ultimately also safety - especially with children - certainly play a decisive role in this.