Burgundy Fondue (Beef Fondue)

Cube the beef into small pieces

Heat the oil in a pan for 15 minutes or until a wooden pick inserted into the meat comes out golden brown in 40 to 60 seconds

The oil should be initially heated on the stovetop, in a common pan, and then placed in the fondue pot, not occupying more than half, and the heat should be controlled so it doesn't burn

At this point, each person takes a cube of beef with the aid of a special fork and dips it into the hot oil until the desired level is reached (10 to 20 seconds for undercooked or 50 seconds for well-cooked)

Then, the meat is placed on a plate, skewered on a fork, and wrapped in one of the sauces provided on the plate

Other condiments like mustard, ketchup, and chutney can also be served

Each person serves themselves with their preferred sauces (see sauce recipe) and places them on a plate with separators, suitable for the occasion

Paper towels and vases with lavender for wiping hands are necessary

It is also recommended that the tablecloth be washable, due to the splashes of sauce

Fondue reunites people for good entertainment, but requires adequate equipment for it

It is advisable not to exceed 4 or 5 people, so that everyone can be well served, without confusion when frying the meat

Note: 1 kg of beef serves 4 people and, after being fried in oil, the caloric value will be approximately 700 calories per serving.