A Fondue Chinoise is a French Canadian meal that features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork. Once cooked, the meat is placed on the plate and dipped in a variety of sauces.Guests can savour the meat while more slices are being cooked.
Ingredients
- 1 quart (950 ml) of reduced sodium beef broth
- 1 package (40 g) of French Onion soup mix
- ½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)
Preparation
- Pour beef broth into a fondue pot then mix in a package of French Onion soup.
- Heat until broth comes to a boil then lower heat to maintain a slow boil.
- Cover a sheet of wax paper with sliced meat (make sure they do not touch). Cover with a fresh sheet of wax paper and continue covering with meat until stock is depleted. This makes picking up individual slices easier.
- Using a fondue fork, pierce a slice of beef then wrap around the fork. To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.
