Ingredients

1 Beef Kidney (about 1 lb/500 g) Salt 4 thick bacon slices, cut crosswise into ¼-inch (5 mm) pieces 3 tbsp (45 mL) minced shallots 2 tbsp (30 mL) balsamic vinegar 1 tbsp (15 mL) packed brown sugar 1 cup (250 mL) whipping cream

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Directions

1. Cut the beef kidney 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 kidney 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 kidney 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. Cut the kidney into ¼-inch (5 mm) slices. Cook bacon over medium heat in a heavy skillet for 4 to 5 minutes or until crisp. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve 3 tbsp (45 mL) of the drippings in the pan; discard remaining. Cook shallots, stirring, for about 1 to 2 minutes or until they sizzle. Add the vinegar and boil for about 1 minute or until reduced by half. Stir in brown sugar and cream. Simmer for about 2 minutes or until slightly thickened. Stir in kidneys and cooked bacon; simmer for about 2 minutes or until heated through. Season with salt to taste. Serve immediately.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Other

Skillet Beef Kidney with Bacon Balsamic Cream

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Kidney