For the Fondue:
1 bottle pilsner beer
1 ½ cups dry white wine, divided
2 cloves garlic, grated or pasted
4 tablespoons cornstarch
1 pound Irish cheddar, shredded
1 pound Baby Bel, Bel Paese or white American cheese, shredded
1 shot Irish whiskey
¼ teaspoon baking soda
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Hot sauce, to taste
2 pounds cooked lean corned beef and/or brisket, cut into bite-sized chunks
1 pound Brussels sprouts, trimmed and boiled until tender
1 to 1 ½ pounds baby potatoes, cooked until tender
18 baby carrots, peeled and steamed or boiled 3 to 5 minutes until tender
2-inch pieces of celery, braised or steamed until just tender
4-5 cups cubed rye, wheat or sourdough bread, toasted, and/o
Serves: 4 to 6 servings
In a fondue pot or saucepot, bring beer, 1 cup of the wine and the garlic to a low boil over medium heat.
In a small bowl, make a slurry with the remaining ½ cup wine and the cornstarch, then whisk the slurry into the beer mixture. Reduce heat to medium-low and stir in the cheeses a handful at a time in a figure-eight motion, melting cheese completely before adding the next handful.
Stir together the whiskey and baking soda in a bowl and add lemon juice, Worcestershire and hot sauce to taste. Stir the mixture into the cheese mixture until completely incorporated.
Place fondue pot over a lit sterno or transfer fondue to a slow cooker set on low. Serve with meats, vegetables and breads suggested for dipping or items of your choice.