This comforting recipe is a gourmet alternative to Grandma's traditional fondue, but with a refined twist! Its savoury rum-scented broth, two well-flavoured sauces and reinvented bundles won't leave your friends and family feeling too out of place. They will love using their perforated baskets to soak up ingredients such as oyster mushrooms, Brussel sprouts and shredded chuck roast!
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Ingredients
For the broth:
3 containers of sodium-reduced beef broth, 900 ml each
250 ml (1 cup) red wine
125 ml (1/2 cup) spiced rum
30 ml (2 tbsp.) maple syrup
3 sprigs of fresh thyme
2 stalks of celery, diced
2 sprigs of fresh rosemary
1 carrot, diced
1 onion, chopped
Salt and pepper to taste
For the mustard and honey sauce:
180 ml (3/4 cup) mayonnaise
15 ml (1 tablespoon) honey
15 ml (1 tablespoon) Dijon mustard
15 ml (1 tablespoon) whole-grain mustard
10 ml (2 tsp.) fresh tarragon, chopped
5 ml (1 tsp.) hot cayenne pepper sauce (Frank's RedHot type)
1 green onion, chopped
For the fine herbs sauce:
125 ml (1/2 cup) mayonnaise
60 ml (1/4 cup) sour cream
30 ml (2 tbsp.) chopped fresh parsley
15 ml (1 tablespoon) chopped fresh chives
15 ml (1 tablespoon) minced fresh basil
For the bundles:
200 g (approx. 1/2 lb.) beef fondue slices
1/4 leek, thinly sliced
80 g (approx. 3 3/4 oz.) grated halloumi (grilled cheese)
For the garnishes (as desired and to taste):
Oyster mushrooms
Cooked small potatoes
Bell pepper cubes of various colors
Cooked Brussels sprouts
Cooked rutabaga cubes
Cooked chunks of beef chuck roast
Cooked herb sausage rings
Beef flank steak strips
Preparation
Combine mustard and honey sauce ingredients in a bowl. Refrigerate at least 1 hour before serving.
In another bowl, combine ingredients for herb sauce. Refrigerate at least 1 hour before serving.
Place a small amount of leek and halloumi in the center of each slice of beef. Close to form bundles and hold closed with toothpicks. Refrigerate until ready to serve.
Combine broth ingredients in a large saucepan. Bring to a boil, then simmer for 25 minutes over low-medium heat, until about a quarter of the mixture has evaporated. Taste broth and adjust seasoning if necessary.
If desired, strain broth through a mesh sieve.
Pour required amount of broth into fondue pan. Reserve remaining broth.
At mealtime, cook the bundles in the broth for 3 to 4 minutes.
A few tips
Even though we call it "Winter fondue", we invite you to add a touch of freshness with some cherry tomatoes, corn and cheese curds, for a hearty four-season meal that's sure to please everyone!
Use your leftover winter fondue to make a quick, homemade stew the next day! Simply strain a little of your fondue broth and thicken it to your liking with flour and a little butter; it's already well seasoned!