Ox Kidney (1.00 kg)

Recipes

Savoury Ox Kidney and Sausage Casserole

Ox kidneys, when trimmed and gently stewed, lend a rich, hearty flavour to a comforting one-pot casserole. Paired with sausages, root vegetables, and served alongside mashed potatoes or crusty bread, it transforms into a family-friendly meal that’s both filling and flavourful.

Ingredients (serves 4):

• 400 g ox (beef) kidneys, membranes removed, coarsely chopped

• 300 g sausages, halved or sliced

• 1 large onion, chopped

• 2 medium carrots, sliced

• 300 g potatoes, peeled and cubed

• 1 heaped tbsp tomato paste

• 2 cups beef stock

• 1 tbsp vegetable oil

• Salt and black pepper, to taste

• Optional splash of red wine (for added depth)

Instructions:

1. Prep the kidneys
   Trim away any white lining from the kidneys and chop into bite-sized pieces.

2. Brown the meat & aromatics
   Heat oil in a heavy casserole over medium heat. Brown the sausages and kidney pieces lightly, then set aside. In the same pot, sauté the onion until soft, then stir in the carrots and potatoes.

3. Build the casserole
   Return the kidneys and sausages to the pot. Stir in tomato paste, then pour in beef stock (and red wine if using), ensuring ingredients are just covered.

4. Simmer until tender
   Bring to a gentle simmer, cover, and cook for about 1–1½ hours, or until all meat is tender and potatoes are soft. Adjust seasoning with salt and pepper.

5. Finish & serve
   If the sauce is too thin, remove the lid and simmer briefly to reduce. Serve hot.

Seasoning & Serving Method:

• Seasoning: Robust and earthy—tomato paste and beef stock provide rich depth, rounded out by salt and pepper, with an optional wine splash for complexity.

• Serving Suggestions: Spoon the casserole over creamy mashed potatoes or alongside warm, crusty bread. A sprinkle of fresh parsley brightens the dish.

Link to source!

https://summeryule.com/beef-kidney/?utm_source=