Best Melting Pot Beef Recipes

THE MELTING POT MOJO FONDUE BROTH

Steps:

• Combine ingredients in saucepan on stovetop.
• Bring to a boil.
• Transfer to fondue pot with alternative heat source.
• Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
• Veggies are wonderful with "Green Goddess Dip" recipe # 346525.

COQ AU VIN BROTH FONDUE

Steps:

• Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

MELTING POT BEEF

Steps:

• Cut steak lengthwise in half then crosswise into 1/4 inch thick strips; set aside.
• In a medium saucepan, bring the beef broth to boil.
• Stir in the couscous, cover, and remove from the heat.
• In a large nonstick skillet, heat the oil over medium high heat until hot.
• Add half the beef at a time and stir fry for 1 to 2 minutes, or until no pink remains.
• Remove from the skillet with a slotted spoon; keep warm.
• In the same skillet, stir fry the pepper and onion for 2 to 3 minutes, or until crisp tender.
• Return the beef to the skillet; stir in the barbeque sauce.
• Cook for 1 to 2 minutes, or until heated through, stirring constantly.
• Arrange the beef mixture over the couscous, sprinkle with the chopped parsley.

BEEF TENDERLOIN FONDUE

Steps:

• Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
• Remove beef from the marinade and pat dry with paper towels.
• Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

MARINATED BEEF FONDUE

Steps:

• In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.