Sherry Veal Kidneys
Sherry veal kidneys is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g veal kidneys
- Salt
- 1 vegetable onion
- 3 Garlic cloves
- 3 sprigs thyme
- 2 tbsp plant oil
- 50 ml sherry
- 450 ml veal broth
- black pepper (ground)
Instructions
-
1.
Slice the kidneys lengthwise, wash and clean them, remove the white strands, and soak in cold salted water for about an hour. Meanwhile, peel the onion and garlic; cut the onion into wedges and the garlic into slices. Rinse the thyme and shake dry. Drain the kidneys, rinse thoroughly, and cut into bite‑sized pieces.
-
2.
Heat oil in a pot and brown the kidneys on all sides. Add the onion, garlic, and thyme, sauté briefly, then deglaze with sherry. Pour in the broth, cover, and simmer over medium heat for 40–45 minutes. Season with salt and pepper. Serve the kidneys in small soup bowls with a splash of broth and fresh baguette on the side.
