Fondue Alsacienne

• The day before the cooking of the dish set a mixture of the spices and herbs to marinate up to 12 hours in advance.
• In a bowl add the meat, on top of that pout white wine, and add the cloves, laurel leaves, thyme, juniper, pepper, and leaf of sage.
• Slice and chop the onion and add it to the mixture. The cloves can be stuck to the onion and the herbs and the spices can be enclosed in the cheesecloth.
• Place the bowl in a cool place.
• After 12 hours pass and it is time to cook the dish take out the meat and set it on the cutting board. Then dice into large pieces.
• Take out the marinade and heat it on medium-high flame and then serve.
• The meat should be cooked by the person eating it right then and there and then dipped into the fondue for a more tantalizing experience.

Trivia

The veal meat used in this dish is known as a nutritional powerhouse. Studies have shown that 3 ounces of cooked and trimmed veal make up 10% of the calories of 2,000 calorie diet. Veal tends to deliver 10% of the everyday proportions of protein, niacin, zinc, Vitamin B12, and Vitamin B6.

The calves are usually raised on the family farms that offer a lot of natural; and overhead lighting. They are housed by the farmers in order to protect them from harsh weather and to feed them and monitor them.