Beef kidneys
About the ingredient beef kidneys. Including 6 recipes with beef kidneys, and where to find it.
Contents
What are beef kidneys?
Beef kidneys weight in at about 1 pound a piece. They are large, oval, and shaped with many lobes. They are not tender, and unless properly prepared they have a strong taste.
Before cooking all of the fat, gristle, and membrane should be removed. To remove all of all the strong flavor and obtain a palatable meat, it is essential that they be soaked in cold water with lemon juice (1/4 cup lemon juice for each quart of lemon juice) for 30 to 40 minutes, changing the water once or twice during soaking. After draining cook according to your recipe.
Kidneys are usually grilled or sautéed, but in more complex dishes they are stewed with a sauce that will improve their flavor. In many preparations kidneys are combined with pieces of meat or liver, like in mixed grill or in Meurav Yerushalmi.
Among the most reputed kidney dishes, the British Steak and kidney pie, the Swedish Hökarpanna (pork and kidney stew), the French Rognons de veau sauce moutarde (veal kidneys in mustard sauce) and the Spanish "Riñones al Jerez" (kidneys stewed in sherry sauce), deserve special mention.
Where found
Beef kidneys are usually found in the meats section or aisle of the grocery store or supermarket.
| In Chinese: | 牛肾 | |
| British (UK) term: | ||
| en français: | reins boeuf | |
| en español: | riñones de carne |
Recipes using beef kidneys
There are 6 recipes that contain this ingredient.
