We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This beef fondue in white wine is a delicious recipe that changes the traditional Savoyard fondue.
Ingredients for 4 persons :
- 800 g rump steak cut into cubes or fondue pieces
- 1 C. coffee of thyme
- 1 C. teaspoon salt
- 1 C. teaspoon paprika
- 1 C. cayenne pepper
- 1.5 l of dry white wine from Savoie
- 1 carrot, cut into small cubes
- 1 leek, thinly sliced
- 1 clove of garlic
- 1 chopped onion
- 1 clove
- 5 juniper berries.
> The day before, mix the beef cubes with the thyme, salt, paprika and chilli. Let stand in the fridge overnight.
> Pour the white wine into the caquelon. Add the vegetables, garlic, onion and spices and simmer for 20 minutes.
> Prick the cubes of meat, plunge them into the simmering preparation and cook as you wish.
Serve with multicolored sauces (tartare, Burgundy, barbecue…) and pan-fried potatoes like Charlotte.
Photo credit: Caroline Faccioli