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Court Bouillon Fondue |
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| Category: | Sides |
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| Number of Servings: | Serves four |
| Ingredients: | 2 cans (10.5 oz. each) beef broth (may use low sodium if desired) 1 cup dry red wine (such as Côtes du Rhône) 2 garlic cloves, thinly sliced 1 bay leaf Several sprigs of fresh rosemary Several sprigs of fresh parsley Several sprigs of fresh thyme Freshly cracked pepper |
| Directions: |
Add all ingredients to the fondue pot, and simmer, covered, for 45 minutes. When ready to use, bring to a boil, then transfer the fondue pot to the table, keeping the temperature at a high simmer/low boil. Add more broth and/or wine if needed.
Accompaniments: Small cubes of raw beef tenderloin; raw mushrooms; blanched pearl onions; blanched broccoli florets. |
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