Fondue is a great way to have a fun dinner party with friends or family.
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Fondue can be made from oil or broth that makes use of different cuts of beef.
In this article, we are going to delve into the broth version of fondue and figure out what cut of beef is best for this winter delicacy.
Let’s check it out!
How to choose beef for fondue in broth?
Choosing the right beef for fondue in broth is crucial as it will affect the taste of your dish.
When you are choosing beef, there are several factors that you should keep in mind, as listed below:
1. Use a lean or well-marbled cut of beef instead of a fatty cut
It is better to opt for a lean or well-marbled cut of beef for fondue in the broth because a fatty cut often has a tough texture and ends up greasy, making it hard to eat the whole dish comfortably.
Meanwhile, a lean cut of beef doesn’t have a lot of connective tissues and is gristly, making it quicker to be cooked and tender.
2. A tender cut works better for fondue in broth
The second thing to keep in mind is that you should buy a tender cut of beef so that it will quickly become tender when cooked in a fondue broth.
However, a tender cut of beef often comes with a higher price and not everyone can afford it.
3. Cut your meat against the grain for fondue
Another tip to have the best beef for fondue in broth is that your meat should be cut into cubes against the grain.
This slicing (cutting) method is applied to any cut of meat because cutting against the grain will result in more tender meat that is easy to chew.
Meanwhile, cutting with grain makes the meat cut tougher and chewier.
Best beef for fondue in broth
Here are some beef cuts that are best suitable for fondue in the broth that you can look for in most local butcher shops or grocery stores:
1. Beef tenderloin
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Beef tenderloin is one of the most tender and leanest cuts of beef.
It comes from the center of the loin section and is prized for its tenderness.
Beef tenderloin is a cut of beef that even a home chef or a professional chef in high-end restaurants desires.
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It is also one of the priciest cuts of beef.
2. Beef filet mignon
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Another cut that is ideal for fondue in broth is filet mignon.
Filet mignon is cut from the tenderloin, and it is what every cook desires.
A filet mignon is small, but it is relatively expensive but worth the price.
A filet mignon is very tender and can melt in your mouth if properly cooked.
3. Top sirloin steak
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A top sirloin steak is another cut of beef that you can try for your next fondue in broth meal.
Top sirloin steak is also lean and tender, but it is a little more affordable than a tenderloin or filet mignon.
Therefore, if you want to spice up your meal with a high-quality cut of beef without breaking your budget, a top sirloin steak is a great idea.
4. Ribeye steak
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Our last suggestion is a ribeye steak.
It is cut from the rib cut of beef without the bones.
This cut is prized for being well-marbled and rich in flavor.
It will be even more flavorful when cooked in broth.
This steak cut is also one of the high-quality cuts of beef and is often served in high-end restaurants rather than being cooked at home.
A flank steak or skirt steak will be more common cooking at home, but it is less tender than the aforementioned cuts.
The bottom line
In the end, a tender cut of beef is ideal for fondue because it performs best in a quick-cooking method.
It is worth investing in a high-quality cut of beef like beef tenderloin, top sirloin steak, or ribeye steak for a fondue in broth.
You can experiment with different cuts of beef that we have compiled to find out which one is best for your dish.
