What is the best cut of beef for fondue?

  • Posted by: Laurelb
  • December 31, 2013
  • 23598 views
  • 4 Comments

4 Comments

We did fondue last year. I used a broth base, but we seared the meat beforehand (I think it was sirloin), then deglazed the pan with bourbon and added that to the broth. It was absolutely delicious!
 
LE B. December 31, 2013
Flap meat is cheap and tender but is flat thin pieces(unlike sirloin and other cuts that are thicker and can be cut into cubes), so you might want to thread a short wooden skewer through a piece of flap meat. (Beef Tenderloin is certainly tender but it really has no flavor imo.)
 
Laurelb December 31, 2013
I'm using oil
 
bigpan December 31, 2013
Are you using broth, or oil ?
I would suggest sirloin cubes.
 
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