Heifer Fondue

By Anthony Chiffolo • February 13, 2011 • 0 Comments

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Author Notes: We created this recipe to help illustrate the parable of the Prodigal Son, for our book "Cooking with the Bible: Recipes for Biblical Meals." This recipe goes well with the story, as it is one that can be prepared quickly for an impromptu party or celebration. - Anthony Chiffolo

Serves large crowd

3 pounds boneless beef sirloin or tenderloin
1 cup red wine
1 tablespoon honey
1 tablespoon mustard
1 tablespoon garlic powder
3 cups peanut oil or sesame oil

Cut the beef into small cubes and trim off all the fat.
In a small saucepan, heat the red wine, honey, mustard, and garlic powder, and bring to a quick boil. Pour into a heated bowl and place in the middle of a large platter.
Fill a fondue pot with peanut or sesame oil and heat slowly over a moderate flame. When the oil begins to boil, place a beef cube on a fork or skewer into the pot, and cook for 1–2 minutes. (This can be done with 6–8 forks at a time.) Place the cooked meat on a platter surrounding the red wine sauce, and allow guests to help themselves, using forks or toothpicks for dipping and eating.