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Rognons de boeuf au Malbec

Rognons de boeuf au Malbec or beef kidneys cooked in Malbec wine with sriracha seasoning and other spices.
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Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 2


  • 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
  • Butter
  • 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.


There won't be much sauce left after cooking. In you need more sauce, remove the rognons and made a sauce first. Make sure the sauce is a bit thick before re-adding the rognons.
Beef kidney must be thoroughly cleaned, fat and membrane removed.


Serving: 1grams
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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