American Hot Pot Fondue

Fondue Broth

• 8 cups beef broth plus 1 cup water when mixing
• 2-1/2 cups bbq sauce (Sweet Baby Ray's)
• 2 Tbsp horseradish
• 2 Tbsp brown sugar
• 2 Tbsp cider vinegar
• 1-1/2 to 2 medium onions, coarsely chopped
• 6 cloves garlic, crushed
• 1 tsp hot pepper sauce

Chipotle Mayo Sauce

• 1/2 cup mayo
• 1/2 Tbsp honey mustard
• finely grated zest and juice of 1/2 lime
• 1 garlic clove crushed and minced
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1 canned chipotle chili with adobo sauce that comes with them, diced

Raw Food to be cooked in fondue pot

• 4 filet mignon, trimmed and cubed
• 2 chicken breasts, trimmed and cubed
• 2 crowns fresh broccoli
• 1 bag new potatoes (tiny potatoes)
• 1 box mushrooms

1. prepare chipotle mayo and store for 1 hour before serving in the refrigerator
2. chop onions and crush garlic, set aside
3. trim and cube steak and chicken, set aside; apply fresh cracked pepper to all sides of steak
4. in a large stock pot, prepare beef broth to boiling, adding 1 cup of water
5. at the same time, boil new potatoes 20 minutes, then drain and set aside
6. reduce heat to medium-low, then add in bbq sauce, horseradish, brown sugar, cider vinegar and stir
7. add chopped onions, crushed garlic, and hot pepper sauce
8. simmer for 20 minutes
9. strain the broth so you are only left with the liquid, making sure to press the juice out as much as possible; discard the solids
10. place the broth in the fondue pot and cook as follows
    1. steak and chicken, 4 minutes at simmering
    2. vegetables, 10 minutes at simmering
    3. new potatoes, 4 minutes at simmering, unless you didn't pre-boil them, then do 10 minutes at simmering