Beef Fondue
1-1/2 cups olive oil
1-1/2 cups dry red wine*
3/4 cup soy sauce
1/2 tsp dried basil
2/3 cup minced onion (about 1 medium)
2 cloves minced garlic
1/2 tsp dried rosemary
Heat all together on the stove for 15 minutes over medium-low heat to meld flavors. Bring to a boil and pour into the fondue pot.
Serve with 1-inch cubes of a good steak (sirloin, rib eye, New York strip, whatever).
Cooking oil can be cooled, strained and stored in an airtight container in the refrigerator for up to a month for one more use if desired.
Notes: This cooking oil is so flavorful, that we never bothered to make a sauce to accompany the fondue.
*Merlot, Cabernet Sauvignon and Zinfindels are all good choices for this fondue. Don't break the bank, just find a nice drinkable red wine with a bit of fruitiness, and use the same wine as you plan to drink with the meal. Remember, never cook with a wine that you wouldn't drink.
1-1/2 cups dry red wine*
3/4 cup soy sauce
1/2 tsp dried basil
2/3 cup minced onion (about 1 medium)
2 cloves minced garlic
1/2 tsp dried rosemary
Heat all together on the stove for 15 minutes over medium-low heat to meld flavors. Bring to a boil and pour into the fondue pot.
Serve with 1-inch cubes of a good steak (sirloin, rib eye, New York strip, whatever).
Cooking oil can be cooled, strained and stored in an airtight container in the refrigerator for up to a month for one more use if desired.
Notes: This cooking oil is so flavorful, that we never bothered to make a sauce to accompany the fondue.
*Merlot, Cabernet Sauvignon and Zinfindels are all good choices for this fondue. Don't break the bank, just find a nice drinkable red wine with a bit of fruitiness, and use the same wine as you plan to drink with the meal. Remember, never cook with a wine that you wouldn't drink.
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