Oriental Beef Fondue

Beef fondue made with simmering broth instead of hot oil is the smarter, lighter cousin of the classic Swiss version. This Asian-influenced approach (closer to Japanese shabu-shabu or Chinese hot pot than European cuisine) lets diners cook paper-thin slices of beef at the table, dipping each piece in sauces as they go.

The trick is the slicing. Freezing the beef for 3 to 4 hours until firm makes paper-thin slicing possible. An electric meat slicer is ideal, but a sharp knife and patience work too. Aim for slices so thin they’re nearly translucent. Thicker slices won’t cook through in the brief broth swish.

Filet mignon is the traditional cut for tenderness, but a well-marbled ribeye, sirloin, or even brisket sliced against the grain all deliver excellent results. The broth’s brief contact with the meat means tougher cuts stay tough, so spend on quality meat here.

Hot beef broth keeps simmering through the meal, slowly intensifying with each batch of beef as it picks up flavors. The grand finale: stirring an egg yolk into a bowl of the now-rich, beef-flavored broth at the end of the meal. This is traditional Korean-Japanese hot pot etiquette and turns the broth into a satisfying soup course.

Provide three or four dipping sauces: ponzu, sesame-garlic, hoisin, or chile-soy.

Chef Tips

• Don’t overcook. A slice should be in the broth only 5 to 10 seconds; pink means tender.
• Skim foam from the broth periodically for cleanest flavor.
• Provide chopsticks or fondue forks; long-handled utensils are essential.
• Set out small bowls of steamed rice on the side so diners can stretch the meal.

Variations

• Add sliced shiitake mushrooms, napa cabbage, and tofu for full hot pot experience.
• Serve with cooked udon or rice noodles to add to the final broth.
• Use a delicate ginger-scallion broth instead of plain beef stock for more aromatic flavor.