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Recipes compared : bourguignonne and chinoise

What is fondue bourguignonne?

Switzerland is the - almost - undisputed homeland of fondue bourguignonne, there are French and Piedmontese variants that choose to propose the dish by modifying the accompanying sauces and the breed of beef proposed.

The name, however, may indicate a French origin, it seems that the dish takes its name from Burgundy, but whatever its flag, it is the mouth watering that it triggers and the particular preparation that is most successful.

Pieces of meat cut in such a way as to be enjoyed in one bite and cooked independently using a special pan designed for the occasion. In short, more than a recipe, bourguignonne seems to be an experience.

The caquelon and the stove

In the home of every Piedmontese there must be a camping stove. When the elders of the house told the story it seemed to be meaningless information, today that senseless statement finds its place.

The pot for cooking the meat or bourguignon fondue is combined with a practical camping stove - like those - to regulate the flame and keep the convivial spirit of the preparation intact.

The pot with the burner is placed in the middle of the table and each diner chooses to create their own dish, managing the cooking of the meat independently. A drizzle of oil - possibly EVO - is added to the caquelon in which the boeuf bourguignon is cooked. Easy, maybe very easy.

Fondue pot: the caquelon in practice

The perfect bourguignonne set requires specific tools, which is why it is quite complex to replicate the dish with arranged tools.

The fondue pot must be made of steel, copper or cast iron, rather large and with narrow edges to avoid splashes of boiling oil and unpleasant consequences, very similar to the one used for cheese fondue.

It is better to choose EVO oil for bourguignonne because it best complements the flavor of the meat and considering the accompanying sauces it allows you to combine the flavors as much as possible without overpowering or exceeding.

The fire at the base of the pot is usually some sort of stove similar to camping equipment. The meat is arranged around it with iron rods for the skewers so as to offer a real taste experience.

The alternative? Fondue chinoise and more

Many know the dish following a trip to the East, too many think that the origins of this particular preparation are the work of ancient oriental peoples. Error, not entirely, but error!

The oriental version contains a series of differences that make the dish lighter and less demanding in terms of calories, but the same goes for the flavor and taste. The East's version:

  • eliminate the oil and add meat or vegetable broth
  • chooses the shellfish to combine with the meat

Also from the East comes another variant of the dish which sees the presence of very thin slices of beef rigorously marbled to perfection and the union of pieces of vegetables to be boiled in flavored broth: shabu shabu is a sublime dish when the beef it is top quality.

The similarity with the Chinoise fondue and the closest bourguignon recipe allow those who approach this technique to propose several similar solutions.

The basis: ingredients and sauces for meat fondue

Bourguignon sauces are an easily solvable dilemma, especially for those who love and practice Italian cuisine. The solutions are astonishingly close to everything that revolves around the world of boiled meat and boiled meat. In short, the cuts of meat are very similar and the possibility of accompanying them with the same extravagant and traditional sauces becomes a perfect trait d'union. between something typical and a slightly over the top solution.

For an additional idea: here are 8 of our suggestions for sauces for bourguignonne .

The attention to be paid to everything that is a side dish must also be channeled into the definition of how to make fondue or, better said, which meat to choose to make a bourguignonne recipe with all the trimmings. Cookbooks, starred chefs and the most reliable Piedmontese grandmothers say that the perfect cuts of beef are: walnut, rump and sirloin.

Meat for bourguignon and preparation

Beef is preferred, but can be combined with other types such as free-range chicken, pork fillet or sausage.

The general rule is that the meat, whatever it is, is cut into bite-sized cubes and skewered onto the skewer to then be cooked by hand - or by preference.

Vegetables are the additional element and can be prepared separately or arranged on the table ready for cooking. Care must be taken to respect the cooking times which must be similar.

Chinoise, bourguignon and shabu shabu

The different preparations have a common characteristic that hardly allows us to lower the attention and attraction that the experience offers: sharing and conviviality. The possibility of bringing something special to the table, where all the guests become chefs is something extraordinary and allows everyone to be autonomous.

Perhaps the chef won't be able to receive applause and notes of appreciation, but it will certainly be a fun meal, different from the usual and full of ideas. If the choice on the version is complex, you can sign a compromise and create three evenings to create the different typologies and create a personalized podium. Problem solved.