About this recipe:This is a special-occasion dish that no one will ever forget. The fondue is especially tasty, because the meat is marinated for four hours beforehand. In addition I always make homemade horseradish sauce and barbecue sauce to serve with the fondue for dipping. This is sure to be a dinner party hit.
180ml soy sauce
60ml Worcestershire sauce
2 cloves garlic, minced
1.15kg beef fillet, cut into 2.5cm cubes
1.15kg pork fillet, cut into 2.5cm cubes
230g soured cream
3 tablespoons prepared horseradish from a jar
1 tablespoon chopped onion
1 teaspoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
225g tomato pasta sauce
80ml brown sauce or A1 sauce
2 tablespoons dark brown soft sugar
2l vegetable oil
oil for fondue pots
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Method Prep:15min › Cook:5min › Extra time:20min › Ready in:40min
Mix soy sauce, Worcestershire sauce and garlic in a large, sealable bag and add the meat. Seal bag and swish meat in it back and forth, so it is evenly covered. Marinate for 4 hours, turning from time to time.
In the meantime, in a small bowl, mix the ingredients for the horseradish sauce. Cover and cool.
In another bowl, mix the tomato sauce, brown sauce and brown sugar. Cover and cool.
Remove meat from the marinade and pour the marinade away. Dry the meat with kitchen paper.
Use one fondue pot for every 6 people. Pour 500ml to 750ml of oil into each pot and heat to 180 degrees C. Skewer the meat with fondue forks. Everyone can have his meat cooked the way he or she likes it. Serve the two sauces separately.