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Ingredients
2 to 3 beef kidneys (about 3 ½ pounds total)
8 ounces salted pork brisket (salt pork, as lean as possible)
1 tablespoon canola oil
4 onions (1 pound), peeled and cut into 1-inch pieces (4 cups)
3 tablespoons all-purpose flour
1 cup dry white wine
12 large cloves garlic, peeled and chopped (4 tablespoons)
2 pounds potatoes, peeled, washed and cut into 2-inch pieces
12 ounces mushrooms, washed and cut into 1-inch pieces
1 ½ tablespoons dark soy sauce
2 teaspoons dried thyme leaves
2 teaspoons dry mustard
French-style mustard (optional)
Nutritional analysis per serving (6 servings)
46 grams carbs; 1005 milligrams cholesterol; 597 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 6 grams fiber; 797 milligrams sodium; 55 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½-inch pieces. You should have about 3 pounds of cleaned kidneys.
- Step 2
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.
- Step 3
Cut the salt pork into ½-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.
- Step 4
Add the flour to the saucepan, mixing it in well, and cook for 30 seconds. Add the wine and 1 ¾ 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.
- Step 5
Serve immediately, as is or with French-style mustard on the side.
Private Notes
Comments
Pepin explains elsewhere that the "salt pork" in this recipe is un-smoked pork belly – or pancetta.
Jacques Pepin recipes can always be trusted. Hoping to recreate a dish of my youth, I located beef kidneys at a local grocer. Used lardons, yellow potatoes, fresh thyme sprigs, yellow onion, quartered white mushrooms and Kendall Jackson Sauvignon Blanc. Simmered an extra 15 minutes because the yellow potato didn't cook through at 45 minutes; this did not make the kidneys more tender. Also, the flour didn't retain its thickness after braising, but it didn't matter. Delicious, just as I remember.
This is a good base for any stew. I only had one kidney from a hind quarter I purchased. I added some tenderized round steak to make up for the rest of the weight. Add dijon to finish was a nice idea. Thanks Jacques :)
I found this recipe way too bland and incomplete. So, i used naturally brewed soya sauce, savory, turmeric, pepper and sunflower oil. Going to let it rest for a few hours and let the flavours infuse, as the potato needs the surrounding flavours.