Preparation time: 30 minutes
Cooking time: 1-2 hours for the broth
Marinating time: 1 hour

Traditions and safety tips

ll you have to do is spear a piece of meat and immerse it in the boiling liquid for a few seconds.

Present the meat on serving platters and the sauces in small dishes.

If you wish to buy an electric fondue pot, choose one with a heat control.

When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.

Preparation (an hour before)

1. Prepare the broth.
2. Crush and peel all of the spices for the marinade and sprinkle them over the meat.
3. Pour the oil over and let marinate until serving time.

*Broth

For the broth, use beef bones or a chicken carcass. Otherwise use one bouillon cube for 3 litres (12 cups) of water, plus a bouquet garni, 2 carrots, 2 leeks and a stalk of celery. Add the same spices used in the marinade and a pinch of salt. Simmer for 2 hours for a broth made with bones or 30 minutes with a cube. Strain. You can prepare the broth the day before.