Beef kidney has a distinctive flavour and texture that can be enjoyed served on its own or added to your favourite beef stew while it cooks.
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DUTCH OVEN | Recommended
Split beef kidney in half, lengthwise. Remove any fat and membranes.
Poach: Place 1 tbsp (15 mL) salt and 4 cups (1 L) water in medium pot. Add kidney; bring to a boil. Turn heat off and let rest for 15 minutes. Drain; rinse under cool water.
To cook kidney on its own: Transfer poached kidney to a stockpot or deep Dutch oven. Add enough water to cover meat by 3 inches (8 cm). Add seasonings (optional): ¼ cup (60 mL) EACH chopped carrot, celery and cooking onion. Bring to boil over high heat. Reduce heat to low; cover and just simmer for 1 to 1½ hours until meat is fork tender, replenishing water as needed. Strain, discarding cooking liquid; rinse. Slice or cube kidney to serve on its own or use in quick-cooking dishes like stir-fry.
To add kidney to stews/simmering dishes: Cut poached kidney into slices or cubes and add stew/simmering dish while it cooks.
POACH | Alternate
Use poached kidney sliced or cubed to add to a stewing beef to make steak and kidney pie.
To poach: Place 1 tbsp (15 mL) salt and 4 cups (1 L) water in medium pot Half kidney; add to the water and bring to a boil. Turn heat off; let rest for 15 minutes. Drain; rinse under cool water.
Beef kidney can be soaked in cold water with a bit of lemon and salt for an hour to mellow the flavour, at a ratio of 1 cup water, 1 ½ tsp lemon juice, 1 tsp coarse salt.
Beef kidney is best braised and cooked to very well done.
Fresh kidney can be refrigerated for up to 2 days or cook (see Standard Cooking Instructions) and store covered in the refrigerator for up to 3 days.