Beef Kidney

Recipe

Sautéed Kidney

• 1 whole organic pasture-fed beef kidney

• 30ml organic coconut oil

• 1 large organic white onion, thinly sliced

• 2 red dried Thai chillis, each cut in half

• 1 organic green pepper, roughly sliced

• 1 organic yellow pepper, roughly sliced

• 1 bay leaf

• 1/2 tsp turmeric

• 1/2 tsp garam masala

• Sea salt, to taste

• Cracked black pepper to taste

• ½ tsp marjoram

• ½ tsp oregano

• 80ml red wine or apple cider vinegar

• Approx. 200ml cold water

Prep: 40 mins (including 20 min soaking time) > Cook – 15-20 mins > serves 2

The beef kidney has a thick white cord connecting the various nodes of the organ. Use a very sharp knife to remove as much as possible. This can take a little bit of time so do this in advance if possible.

Next, it is important to soak the kidney in a bath of 80ml vinegar (red wine or apple cider) and around 200ml cold water. Allow the kidney to soak in this mixture for around 20 minutes to help remove any residual smell or taste left over from the kidney’s function. Rinse very well under cold water.

In a large sauté pan or wok brown the onions over a high heat in the oil. Once they are translucent add the green and yellow pepper and all the other ingredients, and turn the heat down a little. While all the ingredients are cooking slice the kidneys reasonably thin. After 4-5 minutes add the kidney and stir very well, turning the heat right up. Cook for around 3-4 minutes until there is almost no residual pink. Remove from the heat and serve (it is crucial not to over-cook your kidneys as they will go tough quickly).