Beef Kidneys Recipes

EASY BEEF KIDNEY RECIPE (KETO CARNIVORE)

Steps:

• Fill a small pot with enough water to submerge the kidney.
• Cover and bring water to a boil over medium high heat.
• Reduce the heat, add kidney and leave the lid cracked to allow heat to escape.
• Boil for 8 minutes, monitor the heat so water does not boil over.
• Remove from heat. Drain water and quickly rinse kidney under cool water if desired.
• To serve, simply cut into half, medallions or bite sized pieces. Sprinkle with optional salt to taste and eat with cold butter ad libitum.

BEEF KIDNEYS

Steps:

• Place beef kidney on the heated grill. Brush with olive oil. Season with salt and pepper. Cook until firm to the touch but slightly pink in the center, about 10 to 15 minutes.

BEEF-KIDNEY STEW

Steps:

• Place the beef kidneys on a cutting board and cut them in half lengthwise. Remove as much of the lump of fat inside as possible. If there is any membrane surrounding the kidneys, peel it off and discard. Cut the kidneys into 1 1/2-inch pieces. You should have about 3 pounds of cleaned kidneys.
• Bring 6 cups of water to a boil in a saucepan. Add the kidneys, mix well, and cook for 2 to 3 minutes. (The water may not even return to a boil.) Drain the kidneys in a colander, rinse them under cold water, and set them aside in the colander to drain further until cooking time. (They can rest for up to an hour.) Discard any liquid that has emerged from the kidneys.
• Cut the salt pork into 1/2-inch pieces and place in a heavy saucepan with the oil. Cook over medium to high heat, partly covered to prevent splattering, for 6 to 8 minutes, until nicely browned. Then add the onions and cook over high heat for about 1 minute, until they are lightly browned.
• Add the flour to the saucepan, mixing it in well, and cook for 30 seconds. Add the wine and 1 3/4 cups water. Bring to a boil, stirring occasionally, to dissolve the flour in the liquid. Add the kidneys, garlic, potatoes, mushrooms, soy sauce, thyme and dry mustard. Bring the mixture to a boil, then reduce the heat to very low. Cover, and cook for 45 minutes, stirring occasionally to prevent the stew from sticking to the bottom of the pan.
• Serve immediately, as is or with French-style mustard on the side.