Sauteed Beef Kidneys

We haven’t posted any offal lately, but could not resist sharing this with you. We got our whole steer not to long ago from our favorite local ranch, Date Creek Ranch. Always make sure that you eat grass-fed, and know where your meat is coming from.

Why should you eat kidney? Kidney is a good source of Protein, Vitamin C and Zinc, and a great source of Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus, Copper and Selenium.

Here is what you will need and how to go about making it. Serves 4, unless you are Jo and Henry then it’s for two. 🙂

Ingredients:

• 2 whole beef kidneys
• 1/4 cup coconut oil
• 2 large yellow or white onions, sliced
• 3 – 6 red dried Thai chilis, whole
• 2 – 3 Anaheim pepper, sliced
• 1 – 2 bay leaves
• 1 tsp turmeric
• 1 tsp garam masala
• pinch of sea salt, to taste
• fresh cracked rainbow pepper, to taste
• pinch of caraway seeds
• pinch of marjoram, rub between palms to activate herb

The beef kidney has a very thick white cord connecting the various nodes of the organ. Ensure that you use a very well sharpened knife, I like a boning knife. Try to get all the white cording out, this is a time-consuming task, so know that going in and take your time with it, it’s actually really interesting.

Next it is very important to soak the kidney in a bath of 1/3 vinegar (we use coconut vinegar) and 2/3 parts water. Soaking is important to ensure that there is no smell or taste of urine. If the kidney is not cleaned properly there is a chance that your dish might be ruined – IF you don’t soak for about 20 minutes. Rinse very well and set aside.

In a large wok or saute pan, brown onions in 1/4 cup of coconut oil, once they are glossy add peppers and all other ingredients, except for the kidney – this goes in last, as kidney cooks as quickly as liver does.

While your onions and veggies are sautéing on medium heat, begin to slice your kidney into thin slices.

Once your veggies are caramel in color and beautifully glossy, add kidney and stir well, up your heat to almost high and cook for 2 – 4 minutes, only.

Cook until you see almost no pink; it will continue to cook in the pan even after you turn off the stove. It’s crucial not to overcook your kidney.

Serve and enjoy!