See Also: Beef Dishes · Cooking Club · Fondue
Beef Fondue with Cumberland Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. In addition to Cumberland Sauce, you can also provide several other sauces for dipping such as a mustard sauce, horseradish sauce, etc. Each person will need a fondue fork for cooking the meat at the table as well as a dinner fork for eating. It is not a good idea to pop the hot fondue fork into your mouth!
1 cup currant jelly
1/4 cup port wine
1/4 teaspoon powdered ginger, or 1 tablespoon finely diced candied ginger
pinch of cayenne pepper
lean filet or sirloin of beef, cut into 3/4 inch cubes
vegetable oil for the fondue pot
Place jelly in batter bowl and melt in microwave about 1 minute. Add the wine. Dice the pulp of the orange and add it to the mixture along with the zest and juice of the lemon. Add the ginger and the pepper. Place in dipping bowl or bowls and allow to stand 1-2 hours to blend the flavors.
To serve: Cut the beef into cubes about 3/4 inch in size. Place on a serving platter or on individual plates per person. Arrange bowls of sauces on the table. Place the fondue stand in the middle of the table. Heat the oil in the deep metal fondue pot on the kitchen burner to about 400 degrees. Use enough oil to fill the pot half full, which should be about 2 inches in depth. When it is 390-400 degrees, very carefully place it on the fondue stand which is already on the table. Light the fondue fuel and keep it regulated so that the meat will cook quickly and evenly but not so hot as to have it sizzle over the sides of the fondue pan. Each person spears a piece of meat and dips it into the nearly boiling oil, cooking the meat to their desired doneness, taking turns so that no more than 2-3 pieces are in the pot at one time. Remove the skewered meat from the pot, place on your dinner plate, and carefully remove it from the hot skewer. Use your dinner fork to dip the cooked meat into the cumberland sauce, etc. Enjoy!
Recipe created 2013-05-07.
© 1996-2013 Dorothy McNett. All Rights Reserved.