840 g of tender beef strips
For the broth
2 tablespoons of oil
1 kg of braised beef cut into 4 pieces
1 medium onion (100 g), chopped
3 cloves of garlic, minced
1 tablespoon of salt
2 medium carrots (240 g), cut into regular pieces
2 medium celery stalks (160 g), cut into regular pieces
8 cups of water (1.9 liters)
840 g of tender beef strips
For the broth
2 tablespoons of oil
1 kg of braised beef cut into 4 pieces
1 medium onion (100 g), chopped
3 cloves of garlic, minced
1 tablespoon of salt
2 medium carrots (240 g), cut into regular pieces
2 medium celery stalks (160 g), cut into regular pieces
8 cups of water (1.9 liters)
Cut the beef into small strips
Place it in a dish and reserve
Prepare the broth: in a large saucepan, heat the oil over high heat
Add the braised beef, onion, garlic, and salt, reduce the heat to medium and cook, stirring occasionally with a wooden spoon and adding 1/4 cup of water (60 ml) gradually, until the beef is nicely browned (about 15 minutes)
Add the carrots, celery, and water, stir, cover the saucepan, and let it simmer over high heat
Reduce the heat to low and cook until the meat is tender (about 1 hour)
Strain the broth through a fine-mesh sieve
Place the strained broth in the fondue pot and bring it to a boil
Light the fondue burner and place the fondue pot on it
Pierce a piece of beef with a fondue fork, dip it into the broth, and cook until it reaches your desired level of doneness
Serve with your preferred dipping sauce (see recipes in the following pages)
305 calories per serving
