Best Beef And Beer Fondue Recipes

CHEDDAR-BEER FONDUE

Steps:

• Mix Cheddar cheese and flour together in a bowl.
• Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

CHEESE FONDUE WITH BEER AND BOURBON

Steps:

• Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
• Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.

BEER & CHEDDAR FONDUE

Steps:

• In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.

GOUDA-AND-BEER FONDUE BREAD BOWL

Steps:

• Preheat the oven to 350 degrees F.
• To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
• Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
• Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
• Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
• Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

HOW TO FONDUE WITH OIL

Steps:

• Place your electric fondue pot on the dinner table where it will be served. Add oil to our fondue pot, being sure not to fill it pass the max fill line. Secure the electric cord so no one trips over it!
• Plug the pot in and turn the pot to 375°F.
• Meanwhile, add the raw meats and frozen items to individual bowls.
• When the oil is hot, begin cooking food in the pot. Allow each guest (up to 5) to add one raw item to their colored fondue fork directly from the serving bowl and set in the pot. (Do not have guests transfer raw meat to their dinner plates.)
• Each dinner guest can keep an eye on their own food as it cooks, paying attention to what color fondue forks they have. Don't allow too many foods in the oil at one time or it will bring the temperature of the oil down too low. When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.

GERMAN CHEDDAR AND BEER FONDUE

Steps:

• Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
• In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
• In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

BEEF FONDUE WITH DIPPING SAUCES

Steps:

• layer onions, beef, onions, drizzle with oil, refrigerate overnight.
• heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
• for horseradish sauce, mix all ingredients, refrigerate.
• for garlic butter, mix all ingredients, refrigerate.
• for bernaise sauce: combine vinegar, water and pepper in double boiler.
• add egg yolks, stir constantly.
• slowly add butter, stirring as it thickens.
• add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.