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Broth for Chinese fondue
Preparation
10 min
Cooking time
15 min
Servings
4
Ingredients
- 560 ml (2 1/4 cups) beef consommé
- 1 packet of onion soup mix
- 375 ml (1 1/2 cups) water
- 250 ml (1 cup) red wine
- 3 garlic cloves, peeled, cut in half and degermed
- 1 bay leaf
- 3 cloves
- 15 ml (1 tbsp) Worcestershire sauce
- A few drops of Tabasco sauce
- 160 ml (2/3 cup) chili sauce
Preparation
- In a saucepan, mix together all the ingredients.
- Bring to a boil over medium-high heat.
- Reduce the heat and simmer for about 15 minutes.
- Pour the broth into the fondue pot and place over the source of heat.
- If there is excess broth, reserve it and add it to the pot if needed during the meal.
- This is an excellent broth for red meats, including game.
- You may also use it to cook mushrooms, cauliflower or broccoli.
