Tamarind-Red Wine Veal Kidneys: A Bold and Savory Dish
Veal kidneys are a delicious and versatile ingredient that can be cooked in a variety of ways. In this recipe, we’re using veal kidneys in a tamarind sauce. The tamarind’s tartness and the red wine’s richness combine to create a bold and savory flavor that is sure to please.
Veal kidneys are a delicious and versatile ingredient that can be used in a variety of dishes. This recipe uses veal kidneys in tamarind and red wine sauce. The tamarind’s tartness and the red wine’s richness combine to create a bold and savory flavor that is sure to please.
You may have heard the word “rognons,” which is the French translation for “kidneys.” Rognons de veau, or veal kidneys, are the same thing. If you’re dining at a French restaurant, don’t be afraid to try them. The French are known for cooking kidneys well, which I can attest to from personal experience.
What is a veal kidney:
Veal kidneys are the kidneys of a calf. They are a good source of protein and iron. Veal kidneys have a mild flavor and a slightly chewy texture. They are not popular in many households, but they can be delicious when cooked properly.
Where to buy veal kidneys:
Veal kidneys can be purchased at most butcher shops. You may also be able to find them at some grocery stores.
About tamarind:
Tamarind is a tree that produces pod-like fruits that are deliciously tangy. Tamarind has various medicinal purposes. The pulp is the most commonly used part of the tamarind fruit. It can be purchased in many supermarkets, both with and without seeds. It is best to buy the pulp without seeds if you are planning on using tamarind in your recipe.
My experience with Veal
I have had veal kidneys a few times, but they’re not my go-to meat. The flavor is a bit “organ-y,” for lack of a better word. Kidneys, like other offal, must be cooked briefly and at the right temperature. If they’re overcooked, the meat will become tough and unpleasant.
I like to eat dishes with veal kidneys with bread. A French baguette or brioche is my go-to, but crispy fried plantains are also delicious.
How to clean and prepare veal kidneys
- Clean the kidneys. Rinse the kidneys under cold water and remove any visible fat or membranes.
- Trim the kidneys. Use a sharp knife to trim the core and any large blood vessels from the kidneys.
- Pat dry with paper towels to remove any excess water.
- Season the kidneys. Season the kidneys with salt and pepper to taste.
- Cook the kidneys. Heat a large skillet over medium heat. Add a tablespoon of olive oil to the skillet. Once the oil is hot, add the kidneys to the skillet and cook for 2-3 minutes per side or until browned.
- Serve the kidneys. Serve the kidneys immediately with your favorite sides.
Here are some additional tips for preparing veal kidneys:
- Use a sharp knife. It is important to use a sharp knife when trimming the kidneys, as this will help to prevent the kidneys from tearing.
- Don’t overcook the kidneys. Veal kidneys are delicate meat that should be cooked very briefly. If they are overcooked, the meat will become tough and chewy.
- Pair the kidneys with the right sides. Veal kidneys go well with a variety of sides, such as roasted vegetables, rice, or pasta.
To make Tamarind-Red Wine Veal Kidneys,
You will need the following Ingredients
- Veal kidneys
- Plain All-Purpose Flour
- Extra Virgin Olive Oil
- Onion
- Garlic mixed
- Peppercorn
- Ground Cumin
- Dry red wine
- Parsley
- Salt and pepper
- Tamarind pulp
- Unsalted Butter
INSTRUCTIONS
- Rinse the kidneys under running water.
- For the veal kidneys, split in half to expose the fat, if not already cut, and the fatty sinews. Remove both fat and fatty sinews with a sharp knife. Cut the kidneys into bite-sized pieces – following the lobes if you can. Pat them dry, if necessary, with paper towels to remove excess water.
- Lightly dust the pieces with plain flour and set aside.
- Prepare the tamarind sauce. In a small bowl, microwave for 30 seconds the tamarind pulp with butter. Stir vigorously to soften the tamarind (almost like a paste). Set aside
- Heat 6 tablespoons of extra virgin olive oil in a sauté pan. On medium heat, fry the onion, garlic mixture, cumin, and kidneys for 5 minutes. Stir constantly.
- Add dry red wine and cook until the liquid thickens and reduces to a sauce. This might take 4-5 minutes. During the last 2 minutes of cooking, add the tamarind mixture.
- Turn off the heat, and add the parsley; season with salt and pepper if necessary.
- Serve with toasted bread or fried plantains.
Notes and Tips:
- To clean veal kidneys, rinse them under cold water and remove any visible fat or membranes.
- To trim veal kidneys, remove the core and any large blood vessels.
- If you do not have tamarind paste, you can substitute 1 tablespoon of lemon juice and 1 tablespoon of brown sugar.
- You can substitute 1 cup of beef broth if you do not have red wine.
- This dish can be served with rice, pasta, or roasted vegetables.
How to store leftover
This dish can be stored in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through.
How to serve:
This dish can be served with rice, pasta, or roasted vegetables. It can also be served as an appetizer or a main course.
I hope you enjoy this delicious and savory dish! Adventure a little, and you will be surprised at the things you will enjoy eating. And don’t forget to pair it with good red wine.
This recipe is from William-Sonoma. Here are some suggestions from William-Sonoma
Pairing Wine with Meat, Game, and Poultry
Enjoy!
Veal kidneys in a Tamarind and Red Wine sauce
Equipment
Ingredients
- 1 – 1.5 pounds veal kidneys
- plain all-purpose flour
- 6 tablespoons of extra virgin olive oil
- 1 large onion chopped
- 4 cloves of minced garlic mixed with ½ tsp peppercorn – mashed in mortar and pestle
- ¼ teaspoon ground cumin
- 3/4 cup of dry red wine add more if necessary
- 1/2 cup flat-leaf parsley chopped
- Salt and pepper
- 1 tablespoon seedless tamarind
- 1 – 2 tablespoons butter – microwave for 30 seconds and stir vigorously to soften the tamarind almost like a paste
Instructions
- For the veal kidneys, split in half to expose the fat, if not already cut, and the fatty sinews. Remove both fat and fatty sinews with a sharp knife. Cut the kidneys into bite-sized pieces – following the lobes if you can. Pat them dry if necessary.
- Lightly dust the pieces with plain flour and set aside.
- Prepare the tamarind sauce. In a small bowl, microwave for 30 seconds the tamarind with butter. Stir vigorously to soften the tamarind (almost like a paste). Set aside
- Heat 6 tablespoons of extra virgin olive oil in a sauté pan. On medium heat, fry the onion, garlic mixture and cumin and the kidneys for 5 minutes. Stir constantly.
- Add dry red wine and cook until the liquid thickens and reduces to a sauce. This might take 4-5 minutes. During the last 2 minutes of cooking, add the tamarind mixture.
- Turn off the heat, and add the parsley, season with salt and pepper if necessary
- and serve with toasted bread or fried plantains.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on July 10, 2017. Revised and updated
I have never cooked veal or kidneys myself, but this sounds great. I am half French so I think I would like it. The sauce sounds excellent, thanks for the post.
I am sure you will! The tamarind adds an extra kick to the veal. And don’t forget your French Baguette! Thanks for commenting.