Meat Fondue Ideas a Complete Guide

Meat fondue is a beloved choice for festive gatherings and cozy winter dinners in Germany. It’s especially popular during special occasions where it's often enjoyed as a centerpiece on Christmas and New Year’s Eve. The perfect winter warmer!

This article will help you plan your perfect meat fondue dinner party by providing some ideas. It aims to reduce the stress that every one of us faces planning a fondue party. What to buy? How much to buy … and have I forgotten anything?  

The Origins of Fondue and Its German Connection

Often associated with Switzerland, modern fondue is thought to have been invented in the late 1800s [Source]. However, its roots stretch much further back in history. It was first mentioned by Homer in The Iliad around 800 BC. According to legend, peasants later adopted it as a way to use up leftover bread and cheese. Fondue’s status as a national symbol wasn’t formalized until 1930 when the Swiss Cheese Union declared it Switzerland’s national dish.

Today, fondue includes variations such as cheese, chocolate, and meat, and has gained popularity worldwide. The meat fondue, in particular, has become a favorite in Germany.

Meat fondue is a popular Christmas food in Germany. According to a poll in 2020, 17% of Germans have either fondue or raclette for dinner on Christmas Eve and 5% even serve it on Christmas Day!

What sets German meat fondue (Fleischfondue) apart from Swiss meat fondue is incorporating homemade broth instead of oil for cooking the meat. This makes for a lighter meal while turning it into a heartier proposition.

How to Eat Meat Fondue

Meat fondue is more than just a meal. It's a shared experience that brings friends and families together. The excitement of cooking your own meat, choosing your favorite cuts, and savoring the aroma filling the air makes it a truly memorable occasion.

It's like cooking and dining rolled into one! (but with minimal effort – just how we like it). Here is the outline of what steps to expect:

1. Prepare your Base: First, ensure your fondue pot is heated to the correct temperature. This should be 175°C (350°F) for oil or gently simmering (but not boiling) for broth. You will find details on how to prepare a flavorful broth below.
2. Skewer the Meat Pieces: Guests skewer their preferred pieces of meat using long-fondue forks. You can use different-colored skewers for each guest to avoid confusion.
3. Cook the Meat: Submerge the skewered meat in the hot oil or broth, cooking for long enough to your satisfaction (depending on the cut).
4. Dip and Devour!: Lastly, dip the cooked meat into a variety of sauces or enjoy side dishes like vegetables and salads.

Equipment for Meat Fondue

Here’s what you will need:

• Meat Fondue Pot: A meat fondue pot is typically a stainless steel or cast iron pot with a long handle. It’s a sturdy pot made to withstand high temperatures. OR
• Electric Meat Fondue Pot: Newer models, like electric meat fondue pots, provide consistent heat without needing a flame. This can simplify the cooking process and ensure a steady temperature for even cooking. Also, you do not need to buy paraffin.
• Long fondue forks (skewers): To pierce the meat pieces and safely dip them in the simmering broth.
• Burner & Stand: To keep your broth securely in place and steaming hot.

Most meat fondue sets include a pot, burner, skewers (forks), and a stand. If you can, opt for a higher-quality set that will last a lifetime.

Best Meats for Fondue

Meat is the star of the show, so opt for high-quality, tender cuts. Cut them into equal, bite-sized pieces. Different meat fondue recipes use different types of meat, so feel free to adjust your selection to taste.

• Beef: Some of the best meat for fondue is sirloin, tenderloin, or ribeye.
• Pork: Ideally tenderloin or loin cuts.
• Chicken: Opt for boneless cuts like chicken breast or thighs.
• Lamb: Lean cuts like tenderloin.
• Sausages: Bratwurst or any other sausage cut into bite-sized chunks.
• Ground meat: Can be formed into meatballs (along with a beaten egg, breadcrumbs, and seasoning) and enjoyed in the fondue.
• Seafood: Optional, but you can include some seafood such as shrimp or scallops, then cook them fondue-style along with the meat.

Vegetables for Fondue

For a balanced meal, blanched vegetables can be placed onto skewers and gently simmered for a crunchy snack in between your meat bites.

• Mushrooms (such as shiitake, porcini, button, cremini, portobello)
• Bell peppers (any color)
• Boiled Potatoes
• Zucchini (courgette)
• Broccoli
• Carrots
• Leeks

What To Serve with Meat Fondue: Side Dish Ideas

To make that juicy and tender meat truly shine, you'll want to pair it with some lighter sides. Remember that the beauty of meat fondue lies in its versatility – so don't be afraid to jazz it up with some lovely sides.

• Vegetables: Chop up some veggies (think cucumber, onions, tomatoes, peppers) and enjoy them raw. You can also include pickled gherkins (affiliate link) and boiled potatoes
• Lettuce or Salads: A simple green salad paired with a tangy vinaigrette can help balance out this hearty meal with a little bit of greenness.
• Bread: Last but not least, you can't go wrong with some fresh bread. From tear-and-share loaves to small buns, garlic bread, or crusty baguette slices, go for whatever your family and friends love. They all pair well with meat as well as the dipping sauces and keep you satiated longer.

Here are some salad suggestions:

Meat Fondue Dipping Sauces

Your meat fondue experience wouldn't be complete without dipping sauces, adding freshness, flavor, and variety to the dining table. You'll want a good mix of creamy, refreshing, tangy, and spicy options to cover everyone's taste preferences.

Here are the flavor-packed accompaniments you may find at typical German meat fondue.

1. Aioli: A crowd-pleaser designed to beautifully elevate your meat. This rich, mayo-based dip provides a garlicky kick that will add a new flavor dimension without overpowering it.
2. Horseradish Sauce: Another hugely popular choice in Germany (particularly in Bavaria), this sharp and tangy sauce adds a lingering freshness.
3. Ketchup: A winner with children, great for lighter meats.
4. Quark Dip: High in protein and virtually fat-free, quark can be jazzed up with fresh herbs and garlic for a fresh dipping option. (Here is the Quark Dip recipe)
5. Sour Cream: For a distinct hit of acidity, this tangy dip is another winner and adds a lovely rounded finish.

Alternatively, grab any other dip that you like – the options are endless so feel free to experiment. Remember, the key lies in the versatility.

When choosing oil for meat fondue, reach for oils with a high smoke point (204°C/400°F and higher).

Smoke point is the temperature at which an oil begins to smoke which creates an off, burnt flavor (Source). It can range from under 120°C (250°F) to more than 260°C (500°F) on the opposite ends of the scale. In general, more refined and processed oils have a higher smoke point. This helps ensure safe and effective cooking.

If you're looking for the best meat fondue oil, select one of the following:

• Sunflower Oil: Affordable, with a neutral taste profile, and ideal for fondue. Smoke point estimate: 227°C (440°F).
• Canola Oil: Neutral, with a high smoke point and less saturated fats than sunflower oil. Smoke point estimate: up to 230°C (450°F).
• Grapeseed Oil: Another light, versatile option. Smoke point estimate: up to 215°C (420°F).
• Avocado Oil: Noted for its high smoke point and great nutritional value at both low and high temperatures. Smoke point estimate: 215°C (420°F).
• Peanut Oil: Another popular frying oil and a great source of vitamin E. Smoke point estimate: up to 230°C (450°F).

In short, stick to the oils you would normally use for frying. Remember to avoid olive oil, as it has a lower smoke point and can impart an unwanted flavor.

How to Make Meat Fondue Broth

Meat fondue broth is an alternative to oil that offers a lighter, but more flavorful option. It's simple to make and can be customized to suit your taste. There are many different ways you can make broth. Here's a failproof recipe:

Ingredients for Broth:

• beef, chicken, or vegetable stock (affiliate link)
• garlic cloves
• onion
• celeriac (or celery)
• herbs like thyme, rosemary, bay leaves
• salt and peppercorns to taste

In Germany, it's typical to add spices such as cloves and allspice to the broth which provides a satisfyingly fragrant and warm note.

You can also brighten up the broth with various odds and ends lurking in the fridge. Some optional add-ons include leeks, carrots, mushrooms, and other herbs like parsley and dill.

Instructions:

1. Place all ingredients in a pot and bring to a gentle boil. If desired, you can first gently sautee the onion and garlic in some oil, before adding the remaining ingredients.
2. Let the ingredients simmer for around 15-20 minutes (or longer) to infuse flavors.
3. Strain the broth through a fine-mesh sieve to remove any bits, then transfer it to the fondue pot.
4. Ensure your broth keeps simmering gently once transferred to the fondue pot.

How Much Meat and Broth Per Person?

The amount of meat you plan to serve per person may depend on several factors, such as appetite, age, and the variety of sides accompanying the meat fondue. As I've mentioned, a real fondue experience often includes a mix of flavorful sides, so keep these in mind when deciding on portions. Here is a rough guide for what to aim for:

• Meat (Adults): Aim for approximately 200-250 grams (7-9 oz) of meat per person.
• Meat (Children or Smaller Appetites). Reduce to 100–150 grams (3.5–5 oz) per person.
• Broth: You’ll need roughly 1-2 cups of broth per person, depending on the size of your fondue pot.

What to Do with Leftover Broth

Leftover fondue broth is a gorgeous blend of flavors combining cooked meat and vegetables. It's a shame to waste any of it so here are some leftover ideas:

• Soup Base: Store in an airtight container, and use the broth as a base for flavorful soups or stews.
• Egg Drop Soup: Swirl in a couple of beaten eggs for extra flavor and simmer for a minute.
• Drink It: If you have just a small amount of leftovers, why not enjoy them as a warm, flavorful drink? It's a quick and satisfying treat with no prep and a deeply savory flavor.
• Sauce: Simmer for an additional 30-45 minutes (depending on portion size) until reduced to a thick sauce perfect for potato, rice, and pasta dishes.
• Freeze: Any leftovers freeze well. Let the broth cool to room temperature, then store it in freezer-safe bags or containers and freeze for later.

That wraps up my overview of meat fondue in Germany! If you have any questions or need clarification, feel free to reach out in the comments section below.