Author Notes: We created this recipe to help illustrate the parable of the Prodigal Son, for our book “Cooking with the Bible: Recipes for Biblical Meals.” This recipe goes well with the story, as it is one that can be prepared quickly for an impromptu party or celebration. —Anthony Chiffolo
Serves: large crowd
Heifer FonduePrint Recipe
- 3 pounds boneless beef sirloin or tenderloin
- 1 cup red wine
- 1 tablespoon honey
- 1 tablespoon mustard
- 1 tablespoon garlic powder
- 3 cups peanut oil or sesame oil
Cut the beef into small cubes and trim off all the fat.
In a small saucepan, heat the red wine, honey, mustard, and garlic powder, and bring to a quick boil. Pour into a heated bowl and place in the middle of a large platter.
Fill a fondue pot with peanut or sesame oil and heat slowly over a moderate flame. When the oil begins to boil, place a beef cube on a fork or skewer into the pot, and cook for 1–2 minutes. (This can be done with 6–8 forks at a time.) Place the cooked meat on a platter surrounding the red wine sauce, and allow guests to help themselves, using forks or toothpicks for dipping and eating.
This recipe was entered in the contest for Your Best Fondue
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