Usuba
Beef Kidneys with Rice in Port Wine
A classic dish of tender beef kidneys in wine sauce served with long-grain rice garnish. The kidneys are pre-soaked to remove the characteristic odor, then braised in a sauce with port wine. The rice is arranged in a ring in the center of the plate with the kidneys and sauce.
- Total
- 150 min
- Standard serving
- 217.4 g
Ingredients
Total 7
Instructions
- 1
Step 1
Prepare the kidneys in advance. Remove all visible fat and membranes. Chop into small pieces and remove all sinews.
Place the kidneys in a colander, salt and mix. Leave for 2 hours, then rinse thoroughly under cold water and dry.
- 2
Step 2
Bring a pot of unsalted water to a boil, add the rice and stir with a wooden spoon.
Cook on high heat for 12–15 minutes until the rice becomes soft. Transfer the rice to a colander, rinse under cold water and let the water drain.
- 3
Step 3
Heat olive oil in a saucepan, stir in the flour and cook, stirring with a whisk, for 4–5 minutes until the flour darkens.
Stir in the port wine and gradually add 600 ml of water, stirring constantly. Season with salt and simmer for 5 minutes.
Add kidney pieces and cook for another 4 minutes. Reduce heat to minimum.
- 4
Step 4
Melt the butter in another pan, add rice, salt and stir. Heat up.
Transfer the rice to a ring mold, then turn it out onto a warm serving plate. Arrange the kidneys with sauce in the center.
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