Meat Fondue with Broth

Ingredients

• 500 g beef (from the shoulder)
• 500 g chicken breast fillet
• 400 g veal (from the nut)
• 1 pickled pork tongue
• 1 tsp peppercorns
• 1 onion
• 1 bay leaf
• 2 carrots
• 4 shallots
• 3 sticks celery stalks
• 250 g cooking salami
• 2 red bell peppers
• 1 Shallot
• 2 tbsp balsamic vinegar
• 1 tbsp breadcrumbs
• 5 tbsp olive oil
• Salt
• pepper (ground)
• 1 tsp hot paprika powder

Instructions

1. 1.

   Bring about 4 l water to a boil with roughly chopped onion, salt and peppercorns, add beef and simmer gently for about 1 hour, then add veal and cook another 30 minutes; 10 minutes before the end of cooking add chicken breast fillets.

2. 2.

   Simmer pork tongue in unsalted water for about 1.5 hours.

3. 3.

   For the bell pepper sauce halve the peppers, remove seeds and stem ends, roast in a hot oven on the highest setting with the cut side down for about 10 minutes until skin blistering; remove, cool, peel skin off and roughly chop, then puree with peeled shallot, vinegar and breadcrumbs, gradually whisk in oil, season with salt, pepper and paprika powder.

4. 4.

   Peel carrots, trim celery, slice both diagonally, peel shallots and cut into slivers; arrange decoratively on a platter with sliced salami.

5. 5.

   Shock pork tongue to cool and remove skin.

6. 6.

   Cut all meats into bite‑sized pieces and arrange on a warmed platter.

7. 7.

   Strain broth, bring about 1.5 l to a boil in a fondue pot and keep hot over a rechaud. Serve bell pepper sauce in small bowls. Each person cooks their vegetables in the broth and warms the meat.