Beef fondue

Preparation

Beef stock (home-made)

Wash the meat and bones thoroughly. Place in a large stock pot and fill with cold water. Bring to the boil. When the water starts to boil, skim off the froth. Add the remaining ingredients and cook on a medium heat for at least 3 hours. Strain and add salt to taste.

Instead of home-made stock, ready-made stock or stock cubes can be used.

Peanut sauce

Shell then roughly chop the peanuts. Toast in a frying pan without oil. Put aside. Finely chop the spring onion, ginger and garlic. Fry in oil until soft.

Add the coconut milk and reduce for a few minutes. Then add the peanuts and the peanut butter. Add the lime juice and the Kikkoman Teriyaki Sauce with Toasted Sesame.

Cumberland sauce

Combine the jam with the mustard, ponzu sauce, orange juice and zest. Season to taste.

Beef fondue

Cut the fillet into cubes measuring 2 cm. Blanch the pea pods in boiling water before plunging them briefly into cold water. Peel the sweet potato and cut it into cubes measuring 2 cm. Cook for a few minutes until al dente.

Heat up the beef stock in a fondue pot on the stove. Place the fondue pot on the fondue stand. Put the meat or vegetables onto skewers and cook in the stock. Serve with the sauces.

Vegetarian

For a vegetarian fondue, use vegetable stock and omit the meat.