Meat Fondue with Dips

Summary

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Ingredients

For the meat:

• Fondue meat
• Onion
• Peppercorns
• Marjoram
• Oil
• Lettuce

For the broth:

• Vegetables
• Broth

For the devil sauce:

• Tomato ketchup
• Oil
• Onion
• Peppers
• Lemon juice
• Sugar
• Salt
• Herbs
• Tabasco
• Worcestershire sauce

For the curry dip:

• Mayonnaise
• Canned milk
• Apple
• Onion
• Curry
• Lemon juice
• Salt
• Sugar

For the pepper dip:

• Peppers
• Mayonnaise
• Salt
• Sugar
• Chives

For the mushroom dip:

• Mushrooms
• Lemon juice
• Mayonnaise
• White pepper

For the mustard sauce:

• Mustard
• Lemon juice
• Oil
• Parsley
• Capers

For serving:

• Baguette
• Vegetables

Instructions

1. Cut the onion into thin rings.
2. Arrange the fondue meat on a plate.
3. Layer the onion rings, peppercorns, and marjoram over the meat.
4. Drizzle generously with oil.
5. Cover the plate with cling film and refrigerate overnight (at least 12 hours).
6. Remove the meat from the refrigerator 1-2 hours before serving to allow it to reach room temperature.
7. Pat the meat dry with kitchen paper.
8. Remove and discard the peppercorns and onion rings.
9. Arrange the meat on a plate lined with lettuce leaves and serve.