Preparing fondue for special occasions is one of the best ways to delight the palate of your loved ones. But making fondue is not an easy job, especially if you’re a beginner.
That’s why we want to help you prepare the most delicious one by using the best meat for fondue and you can also see our article about best fondue sets.
You ́ll learn everything about creating the ideal fondue for any occasion. Whether it is to dip with bread, go with the best cut of meat, or cover any other delicacy – here, you’ll learn everything.
From the history to the different types of meats you can use to enjoy it to the best. If you want to prepare the best fondue out there, then this guide is for you. Read it up and learn!
History of Fondue Bourguignon
As you may guess by the name, it seems like Fondue is an original idea from France. But in reality, it is a Swiss preparation.
But as you know, Switzerland isn’t far away from France, so the Swiss people who created were actually French speakers.
They created the original “fondue au Fromage” which is made with cheese. Consisting of boiled cheese with eggs, it ended up in a very creamy soup-like meal. People ate it with almost everything, so it became one of the most popular dishes in Switzerland in the XXVII century.
But later, it got to other places where people started to make variations from it. Among the many varieties, you will find the fondue broth, chocolate fondue, wine fondue, and slab fondue.
With so many experiments, people eventually came to the use of meat for fondue. And that’s the one we’re going to talk about today. The “fondue bourguignon” or meat fondue is among the most popular nowadays – and it is nothing short of delicious.
What is Best Cut of Beef for Fondue?
Yes, now we’ll start directly with what’s the type of meat you need to pick. And it actually takes less time to find out than you think.
Take into account that cooking beef in fondue means cooking the meat as well as possible, but it should needs to be swift.
That’s why you want something tender, something that doesn’t demand much time but at the same cooks and tastes fantastic afterward. For that, you will have to stay away from the cheaper cuts.
If you really want an excellent meat fondue, we recommend nothing less tender than a sirloin, tenderloin or filet mignon. With one of these, you’ll have the best cut of beef for fondue that delivers a juicy, flavorful, and unique touch to the end result.
You can cook either to your desired taste and state. Whether you prefer it rare, medium or well-done – using these cuts will take your fondue to a whole new level. In fact, we can even say that using other types of cuts apart from sirloin, tenderloin or filet mignon is not possible if you want a great fondue.
But we know these cuts can be a little expensive. Especially if you need to prepare enough fondue for a whole family or group of friends – it can get a little tricky.
That’s why you may also use cheaper cuts if needed. But of course, the result won’t be as good, and the preparation will take more time and effort than with the right cuts.
To make it happen more cheaply, you need to let the beef tenderize for a day or two in marinade (in something that matches the taste of fondue), and that’s it.
Just remember that before adding the meat to the oil or broth, you need to dry it up to prevent any unusual outcome in the preparation.
What is the Best Cut of Chicken for Fondue?
Even though beef is the best for oil or broth fondue, chicken also makes a great option. In fact, we’re going as far as to say that chicken is the best meat for cheese fondue.
Of course, you won’t be able to use a whole chicken for fondue. That would be wholly disastrous and probably leave a soupy flavor that’s far away from fondue.
Instead, you need to get all the bones out, and only use entire pieces of meat. Focus on using as little non-meat parts as possible. For the best results, a boneless chicken breast is the way to go.
Chicken cooks fast too. Whether you make it in oil or broth, it won’t take more than a couple hours to get ready. Sometimes, it may even take less than that.
But for the most delicious outcome, focus on cooking the chicken with cheese fondue. That would deliver absolute delight to any of your visitors and tasters.
As long as the chicken is cooked in its entirety, you can make it happen with any type of fondue, though. So you won’t have to worry about much more than just making sure the chicken has no pink meat anymore.
What is the Best Cut of Pork for Fondue?
For us, the best meat for fondue in oil is pork. But you will also have to find the right cut and cook it the right way.
This is a little hard because most pork is hard and chewy. But you can always cut small pieces or strips of pork and cook them in your fondue for an excellent result.
While some fatty pork pieces may add some extra flavor to the fondue and taste amazing. Too much fat will eventually cover all the fondue and make a greasy meal that many people won’t really like.
Especially if you cut the pork in oil, it will leave a less satisfying meal. It should have just enough fat that it tastes great but not too much to add an undesired effect. Stay away from belly cuts and chumps. They will be too greasy for the fondue.
So, focus on something as tender as possible but also fairly fatty – something like a pork loin.
Then, you’ll have the pork ready to be cooked in oil. You may also cook it in broth if you want. That will also deliver excellent taste and won’t disappoint you. But for the best results with pork, oil is the way to go.
What is the Best Seafood for Fondue?
Another fitting idea for the best cut of meat for fondue is seafood. Yes, we know – this isn’t exactly “a cut of meat.” But you can also achieve a magnificent fondue if you find the right seafood to use.
Here, you’ll have many options to prepare your fondue with. From scallops to crab, shrimp, lobster, and even just strips or fish fillets – you can pick whatever you prefer. Your fondue can be made with almost any type of seafood, and it wouldn’t be an issue.
For those who are actively looking for new recipes, then using seafood fondue will be an excellent choice if you want to feel more original. But it also tastes fantastic, so you get a unique experience in its entirety.
But as with any other piece of meat, the best way to do this is by choosing the most delicate and tender seafood possible.
For that, you’ll have to get the shell off the crab and lobster. You will also have to devein and clean shrimps in their entirety, especially the largest ones. And for gallops, just get the meat out of the shells, and that’s it.
Lastly, your fillet of fish should be completely boneless. This means you’ll have to do some pin-boning or just get the smallest bones out of the meat. You won’t like to be eating your fondue and crack bones with your teeth at the same time.
As for final preparations, seafood fondue goes better with broth than with oil. Most seafood tastes better with broth because the water absorbs the flavor of seafood. And if you add vegetables and other ingredients – then you’ll have an almost perfect recipe.
Summary – Making Your Fondue Right
When you cook meat in fondue, it always tastes better than in any other way. In fact, even combining cheese fondue with some meat will leave an unforgettable flavor that you won’t be able to match with any other dish.
That’s how tasty it is. And it becomes even more delicious when you add some extra sauces like tartare, Spanish, American, or Oriental sauce.
Focus on getting the best meat for fondue, and the best fondue set. then you won’t have anything to complain about this dish. You, your friends, and/or your family will have a fantastic time with it for sure.