New Year’s Eve fondue

Mass or cheese fondues are always a good idea wherever there is a group of classy people, friends or good friends. On New Year’s Eve there is just enough time and the right atmosphere for this kind of food preparation right on the table.

Ingredients:

1.5 kg of well-aged sirloin or other quality minute meat 1 l of oil ground pepper, salt As a side dish: white wafers or other fresh bread various hot sauces mustard ketchup sterilized onions cucumbers in sweet and sour brine cooked mushrooms shredded horseradish …

Procedure:

1. Cut the leftover meat into bites of about 2 cm edge just before the preparation (the meat must be dry)
2. Salt the meat cubes, season with pepper or other spices according to your taste and imagination
3. Heat the oil almost to the boiling point, then pour it very carefully into a fondue pot, which we place in the middle of the table, light a fire under the pot to keep the oil warm
4. Each diner impales individual bites on a special two-pronged fondue fork and fries it himself in the fat (a bite is fried in about 2-3 minutes)
5. At the same time as the fondue pot, the table is set with pepper, salt and other ingredients such as various cold spicy sauces, mustard, ketchup, pickles … each diner has his own dessert plate where he prepares and then eats his bites.

Recommendation:

Some people prefer to prepare meat fondue in broth instead of hot oil, the bites are then cooked, they also take a little longer to prepare.

Note:

Note:

Spiced meat pieces sizzle slightly in hot oil, so you can sear the meat unseasoned and then season the individual bites after searing.