Cooking With Beer, Day 4, Counting Down To St. Paddy’s Day With Beef Kidney With Beer
Posted by Bob Skilnik on March 14, 2007
When it came to cuisine, my mother’s taste was as Irish as Paddy’s pig. She never relented on having my Dad periodically prepare one of her favorite dishes, Beef Kidney With Beer. It was comfort food to her; a taste that brought her back to memories of sitting down with her parents and her seven siblings.
To my sister and me, it was pure horror. There are few kitchens today where you can still “enjoy” the aroma of broken down warm urea, but this dish kept my Mom and her family quite content, while later driving my sister and me from the house.
For the more adventurous, however, I give you this very Irish recipe of Beef Kidneys & Beer from the Gluek Brewing Company of Cold Spring, MN (and still in business) during the 1940s.
2 beef kidneys
4 tablespoons butter
2 tablespoons flour
2 teaspoons salt
4 cups beer
6 slices crisp toast
Cut kidneys into small cubes. Remove skin and white core (gettin’ hungry yet?). Cover with cold water. Bring to boiling point. Drain. Repeat. Drain well. Saute in butter until brown. Add flour. Mix well until blended. Add salt and beer. Cook slowly, stirring occasionally, for 35 minutes or until kidney is tender and beer cooked down to a thickened sauce. Serve on toast.
Yield: 6 servings