1. Cut the beef kidneys in half lengthwise. Trim out any fat and membranes. Combine 1 tbsp (15 mL) salt and 4 cups (1 L) water in a medium pot. Add the kidneys and bring to a boil over high heat. Turn off the heat and let stand for 15 minutes. Drain and rinse under cool water, removing any scum. Clean out the pot and add 4 cups (1 L) fresh water. Return the kidneys and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer for about 1 hour or until the kidney is tender. Drain and rinse. (Make ahead: The kidneys can be prepared up to 1 day in advance. Cover and refrigerate.) 2. Combine vermouth, shallots and garlic in a medium saucepan. Bring to a boil over high heat. Boil for 6 to 8 minutes or until the vermouth reduces to about ¾ cup (175 mL). Add the cream and boil for 3 to 4 minutes or until liquid is reduced to about 1½ cups (375 mL). 3. Meanwhile, cut the kidney into ¼-inch (5 mm) thick slices. 4. Transfer half of the cream mixture to a blender and add parsley. Blend until smooth and return to the pan. Reduce heat to low and stir in smooth and grainy mustards and hot pepper sauce. Stir in kidneys; simmer for 2 to 3 minutes or until heated. Stir in chives. Serve immediately.

Braised Beef Kidney with Dijon Mustard and Vermouth

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Kidney