Rognons de boeuf au Malbec or beef kidneys cooked in Malbec wine. Have you ever tasted a dish in a restaurant that was so good that you had to re-create it? But are you really able to recreate the dish exactly the same way?
I seldom cook rognons or beef kidney because it can be a bit expensive and cooking it requires me to pay attention to taste because of the richness of the organ/meat. One main reason why I cook it is because my honey likes to eat rognons (beef kidney) whereas I prefer to consume it once every few months. Certain type of meat such as kidney and liver are advised to consume with moderation. “No matter what type of kidney or liver you choose, a 100-gram portion, which is a 3.5-ounce serving, has 100 to 135 calories, about 20 grams of protein and only 3 to 5 grams of total fat. They’re high in cholesterol, but for most healthy people, the amount of cholesterol consumed has a small impact on cholesterol levels in the blood, according to the Harvard School of Public Health.”(http://healthyeating.sfgate.com/)
Beef kidneys are large and tough to cook. Although beef kidney has a very strong taste and should be eaten very fresh there is nothing quite like a good tasting kidney beef dish or rognons. When buying beef kidney, make sure that it is firm and the color must be vibrant which will guarantee freshness.
Each time I eat a dish of kidney or liver I always feel as though I have filled up my immune system with the primary vitamins I need. By the way, so you know, eating liver is sometime recommended because it is a great source of iron. I remember the days when living in Haiti and my parents sometimes had to force me to eat rognons or liver. I guess it paid off now since I am not anemic. 🙂
When I am in restaurant I often order dishes that I think I want to recreate or I will never be able to because of laziness and not having enough courage to try. Sometime last year, my honey and I went to one of our favorite French restaurant. That day just happened to be a Tuesday which meant Rognons de boeuf was on the menu. What do you think he ordered? Rognons de boeuf of course! The rognons were cooked slowly in red wine with herbs. As I tried to recreate the dish several times and tried several red wine, I think I truly found the best way to cook it and I am not worry about anything. Did I mention that I also tried a new spice that I usually don’t use?
Sriracha seasoning can be found in liquid form and powder form. It is a blend of salt, garlic, sugar, vinegar and chili pepper. I have used the liquid but prefer the powder. I find the powder seasoning more flavorful. I guess I need to find the real and authentic sauce from Thailand to buy and use. By the way Sriracha seasoning can be used in numerous dishes.
If you are wondering about the wine I used, it is a 2010 Malbec from Argentina. It is not cheap but it does bring a good balance to the dish. Finish it with butter like the French and fresh thyme, and you will have a wonderful dish.
- 2 pounds beef kidney - about 1 kidney
- ½ cup white vinegar
- 2 tablespoons olive oil
- ½ cup white onion sliced
- 2 garlic cloves finely diced or chopped
- ½ teaspoon thyme
- ½ teaspoon tarragon
- 1 tablespoon fresh parsley finely chopped
- ¼ teaspoon paprika
- 1 teaspoon sriracha seasoning
- 1 cup malbec wine Argentinian malbec preferably
- Salt and pepper to taste
- Cleaning kidneys: Place the beef kidney on a cutting board and cut in half lengthwise. Remove most of the fat inside as well as any membrane. Cut the kidney into 1 1/2-inch pieces.
- Bring 4 cups of water to a boil in a saucepan and add the vinegar. Add the kidney pieces, mix well, and cook for about 2 minutes. Drain the kidneys in a colander, rinse under cold running water, and thoroughly drain again and set aside. Discard any liquid that has emerged from the pieces of the kidney.
- Add the oil, onion and garlic to a saucepan, mix well cook for 1 minute. Add sriracha seasoning, thyme, tarragon, parsley, and paprika. Mix well and add kidney pieces and cook while stirring about 3 - 5 minutes. Season with salt and pepper to taste. Add the wine bring to a boil, and lower the heat and keep stirring occasionally. After 30 minutes add 1 tablespoon butter and continue to cook. Let slowly cook for about 10 or 15 minutes longer stirring occasionally to prevent the stew from sticking to the bottom of the pan. When fully cooked remove from heat and serve immediately.