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 FONDUE FROM "THE MELTING POT"

Steps:

• Heat vegetable stock in fondue pot until it begins to simmer.
• Add all other ingredients, bring to simmer.
• Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

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.

FONDUE BROTH

Steps:

• Place all of the ingredients in a saucepan and bring to boil.
• Cover, reduce heat and simmer for 20 minutes (or longer! The longer is cooks the richer the flavor will be).
• Transfer to a fondue pot and cook all sorts of delicious things in it!

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.

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.

FONDUE BROTH

Steps:

• Mix all the ingredients in your fondue pot, and simmer for 1 hour.
• When you are ready to start, bring the broth to a boil.
• We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
• Of course, you can have what ever meat and vegetables you wish.
• Guten apetit!