Fondue Vigneronne

Unlike boeuf bourguignonne which uses hot oil as the cooking medium, fondue vigneronne is a variant. Bite-sized cubes of beef are done to perfection in a pot of simmering wine, accompanied by various sauces such as mayo, creamy horseradish, mustard and even ketchup as we experienced on separate occasions in France. For this meal I added an italian salsa verde and a roquefort cheese sauce, plus cooked vegetables sides and fresh bread. Forgive me, the only photos taken were of the various breads before the party began.

A crusty round of pagnotta.
A loaf called Resegone – named after the jagged peaks of the Resegone mountain range in Lecco.
Lots of chopped dried fruit, figs, walnuts and golden raisins in a loaf that has more of a cake/bread texture – dense but not so dense that you could chuck it as a weapon! 18.36€ for a 2-pound loaf.

Fondue Vigneronne

This recipe requires a 3-quart fondue pot. Enough for 8.

Veal loin or a tender cut of beef (I used entrecote steaks) cut into 3/4-inch (2cm) cubes. Count on about 8oz per person.
1 bottle of inexpensive bordeaux
6 cups plain beef broth, homemade or canned
1 medium onion, embedded with 3-4 whole cloves
1 medium carrot, chopped
1 stalk celery with leaves, chopped
2 cloves garlic, peeled and smashed
1 bay leaf

Combine the wine, beef broth, vegetables and bay leaf in a large stockpot and bring to a boil. Strain into fondue pot and keep on a continuous simmer. Accompany with small bowls of mayonnaise, dijon mustard, ketchup, creamy horseradish, salsa verde and roquefort sauce. Round out the meal with steamed green beans or a mixed salad of leafy greens, french fries or roasted new potatoes, and bread.

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