This German meat fondue or fleischfondue, is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer.
Because broth boils at 212 F (100 C), the meat will take longer to cook, but that only enhances the party experience. Be sure to serve a green salad and some fresh bread or baguette to shorten the wait.
- For the Broth:
- 1 large onion, peeled and cut in half
- 4 ounces leek, chopped (about 1 cup)
- 3 to 4 carrots, peeled and cut into large pieces
- 4 ounces celeriac or 3 ribs celery, chopped
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 1/2 quarts vegetable stock or broth
- For the Meat:
- 1 pound tenderloin or boneless pork chops
- 1 pound mixed ground meat (1/2 pork, 1/2 beef)
- 1 large egg
- 2 slices white bread, cut into breadcrumbs
- 1 teaspoon salt
- Black pepper and ground paprika to taste
- 3/4 pound cocktail sausages, cut into 1-inch lengths
- For the Vegetables:
- 1 pound cauliflower
- 1 pound zucchini
- For the Sauces:
- 1 cup sour cream
- 1/2 cup yogurt
- 1/4 cup chives
- Sweet paprika to taste
- Optional: lemon juice to taste
- 1 cup schmand or creme fraiche
- 1/4 cup parsley
- 1 tablespoon Dijon mustard
- Salt to taste
- Pepper to taste
Prepare the Broth
- In a large saucepan, brown the cut surface of the onion without oil.
- Add the leeks, carrots, celeriac, bay leaf, peppercorns, and broth.
- Bring everything to a simmer and cook for at least 15 minutes. When it is time to eat, strain the broth into a fondue pot and place on the table over the heat source for your fondue.
Prepare the Meat and Vegetables
- While the broth is simmering, cut the pork into bite-sized pieces.
- Mix the ground meat with the egg and breadcrumbs, paprika, salt, and pepper. Form into bite-sized meatballs and place in the refrigerator until serving time.
- Place cocktail sausage slices in a serving dish.
- Clean and separate the cauliflower into bite-sized chunks.
- Cut the zucchini into quarters, lengthwise, then into 1-inch pieces. Place in separate serving dishes.
- Keep everything covered and cool until the party begins.
Prepare the Sauces
- Sauce 1: Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream. Add salt, pepper, paprika and lemon juice to taste.
- Sauce 2: Clean and chop parsley to fill 1/4 cup or more. Mix with the crème fraiche, mustard, and salt if necessary.
Setting up the Actual Fondue Party
- When it is time to eat, place the fondue pot filled with broth on the warmer (rechaud) in the middle of the table. Each person should have his own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.
- Each person places one or two pieces of food on a fondue fork and dips it in the simmering broth. After two or more minutes, the tidbits are done. They are removed from the fork to the plate and new tidbits are placed on the fondue fork.
- Each person adds a dollop of the sauces to his plate and dips his cooked food in them.
- Many different combinations are possible. Some people like to drink the broth after the food has finished cooking. One suggestion is to scramble two eggs and swirl them into the broth (like egg-drop soup) and then serve it hot to the guests.
|Nutritional Guidelines (per serving)|