BEEF-KIDNEY STEW
Provided by Jacques Pepin
Categories dinner, project, sauces and gravies, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 690 milligrams, Sugar 7 grams, TransFat 0 grams
STEAK & KIDNEY PUDDING
This classic British recipe by Elaine Paige uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens
Provided by Good Food team
Categories Dinner, Main course
Time 4h40m
Number Of Ingredients 16
Steps:
- Melt 1 1/2 tbsp of the dripping in a large, non-stick pan. Fry the onions, carrot and bay leaves for 15 mins, stirring frequently, until golden.
- Mix the flour, mustard powder and some seasoning in a large bowl, then toss in the steak and kidneys until they are coated. Remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining dripping to the pan and fry the meat until browned.
- Stir the stout into the remaining flour left in the bowl, then pour into the pan of meat with the stock, and stir over the heat until thickened to a gravy. Return the vegetables to the pan, cover tightly and simmer for 1 hr 15 mins-1 hr 30 mins, stirring frequently, so that the flour in the sauce doesn't stick to the bottom of the pan. If necessary, add a drop or two of water to loosen the consistency, but not too much as you want a thick gravy. The meat won't be completely tender, but it will cook further in the pudding. Set aside to cool or chill overnight.
- To make the suet pastry, put the flour, baking powder and suet in a bowl with 1/2 tsp salt. Pour in 150ml cold water and stir with a round-bladed knife to bring the mixture together as a dough. Tip onto a lightly floured surface, knead briefly until smooth, then cut off 1/4 and set aside.
- Very generously grease a 1.2-litre pudding basin. Roll out the biggest piece of dough to a circle large enough to line the inside of the basin right up to the rim. Press the pastry into the basin so that it is an even thickness, then spoon in the steak & kidney mixture. Roll out the remaining pastry to make a round to fit as a lid on top of the basin. Brush round the edge with water, then place on top of the filling, wetted-side down, and seal all the way round with the sides to enclose.
- Cover the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion (alternatively, use muslin). Then tie with string, adding a string handle for easy lifting in and out of the pan.
- Put an upturned heatproof saucer in the base of a large pan and put the pudding basin on top. Pour in boiling water from the kettle to come 3/4 up the side of the basin, then cover the pan tightly with a lid. If you can't close the pan, cover tightly with foil instead and leave to simmer for 2 hrs over a low heat. If you need to, top with more boiling water, but if the seal is tight, this shouldn't be required.
- Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens.
Nutrition Facts : Calories 904 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.6 milligram of sodium
More about "beef kidney suet food"
WHAT IS SUET? A DELICIOUS COOKING FAT WITH MANY USES
From discover.grasslandbeef.com
Estimated Reading Time 7 mins
BRITISH STEAK AND KIDNEY PUDDING - CULINARY GINGER
From culinaryginger.com
Reviews 10Calories 905 per servingCategory British Recipes
10 BEST BEEF KIDNEY RECIPES | YUMMLY
From yummly.com
WHAT IS BEEF SUET? | KITCHN
From thekitchn.com
BEEF SUET - SEVEN SONS FARMS
From sevensons.net
THE EASIEST BEEF KIDNEY RECIPE (KETO CARNIVORE)
From primaledgehealth.com
WHAT IS SUET? - THE SPRUCE EATS
From thespruceeats.com
Author Elaine Lemm
SUET RECIPES - BBC FOOD
From bbc.co.uk
STEAK AND OYSTER PUDDING RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
STEAK AND KIDNEY PUDDING RECIPE - BBC FOOD
From bbc.co.uk
WEGMANS BEEF KIDNEY SUET | WEGMANS
From shop.wegmans.com
THE ULTIMATE STEAK AND KIDNEY PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO PREPARE BEEF KIDNEY | LIVESTRONG
From livestrong.com
SUET RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPE FOR BEEF KIDNEY : TOP 4 – TRUBEEF ORGANIC
From truorganicbeef.com
BEEF KIDNEY: NUTRITION, BENEFITS, AND RECIPE - DR. ROBERT …
GRASS-FED BEEF SUET — PARKER PASTURES
From parkerpastures.com
INTRO TO GUIDE ON SUET AND TALLOW - TRUBEEF ORGANIC
From truorganicbeef.com
5 BENEFITS OF EATING BEEF KIDNEY [AN ORGAN MEAT SUPERFOOD]
From truorganicbeef.com
SUET - WIKIPEDIA
From en.wikipedia.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love