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Retinto beef kidneys in Tio Pepe

Perfect with 12 year old Palo Cortado Leonor.

leonor

Retinto Beef Kidneys in Tio Pepe

Ingredients:

2 Retinto beef kidneys

2 chopped onions

3 chopped cloves of garlic

1 glass of Tio Pepe

Olive oil

Black pepper

Salt

2 bay leaves

Broth

 

*To clean the kidneys: Vinegar, salt and milk.

 

Preparation:

1º Chop the kidneys and remove the membrane from the center. Wash with water and drain

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2º Put the kidneys into a bowl and add some vinegar. Leave it covered for about 20 minutes. After this time, change the vinegar and add a large handful of salt.

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3º Wash the kidneys again with water, and then boil in a pot with water and a splash of milk (milk is to prevent odor).

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4º Once boiled, drain and clean with water.

5º Add some oil to a pan with the chopped onion and garlic, sauté.

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6º When all the sauce is well done, add the kidneys and Tio Pepe. When the wine has reduced, add the bay leaf, salt and pepper.

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7º Add the broth and let it cook about 15 minutes, until tender.

 

Serve with a tall wine glass of Leonor, 8 – 10ºC.

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