KACHEN #21 (Winter 2019) English edition
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LUXEMBOURGISH BEEF<br />
Produit du terroir<br />
Lëtzebuerger<br />
Rëndfleesch<br />
Eng Passioun,<br />
e Genoss!<br />
FONDUE<br />
VIGNERONNE<br />
Serves 4<br />
15 minutes<br />
1 hour<br />
For the cooking marinade<br />
› 2 bottles of strong red wine<br />
› 1 glass port wine<br />
› 1 carrot<br />
› 1 garlic clove<br />
› 1 bouquet of flowers garni<br />
› peppercorns<br />
For the fondue<br />
› 300 g beef (rump steak or fillet)<br />
› 2 chicken breasts<br />
› 1 duck breast<br />
› Espelette chilli pepper<br />
La viande d’origine<br />
de qualité 100%<br />
luxembourgeoise<br />
garantie de la fourche<br />
à la fourchette !<br />
1 Put all the ingredients with the wine and the port wine into a<br />
saucepan and simmer at low heat for an hour.<br />
2 Remove the skin from the duck to degrease it. Cut the meat<br />
into thin slices, season with Espelette pepper and put aside in<br />
a cool place.<br />
3 When you are ready to eat, pour the red wine reduction into<br />
a fondue pot and enjoy it like a Fondue Bourguignonne.<br />
Serve with French fries or fried potatoes.<br />
RECOMMENDED WINES<br />
Blaufränkisch Alexander Laible<br />
Cuvée Les Darons Corbières Jeff Carrel<br />
Pinot noir Domaine Pundel Hoffeld<br />
www.produitduterroir.lu<br />
<strong>KACHEN</strong> No.21 | WINTER 19
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