fondue

Preparation of meat:

Cut the fillets against the grain into pieces weighing approximately 20g. Fondue meat does not need to be seasoned.
Ideally, prepare a strong meat and vegetable broth the day before. Bring the water to a boil, add the beef bones, vegetables and bay leaves. Simmer for approximately 4 hours. After straining, approximately 2.5 liters of broth should be obtained for fondue. Season the broth with salt and white pepper. Prepare for the fondue evening.
Spear the meat onto the fondue forks and leave it in the boiling broth for 2 to 5 minutes, depending on the desired degree of cooking.
In addition to Kreutzer's sauces, mixed pickles, gherkins, baguette and herb butter are part of the classic fondue.

Kreutzer's special tip:
As the evening progresses, the broth becomes so rich from the meat that it is perfect as a midnight soup with a few strips of vegetables and can compensate for the alcohol consumed up to that point.

This goes best with:
Rosemary potatoes
Braised Red Onions