Culinary Explorer
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Riñones al Jerez
Created by Chef Isabel
Riñones al Jerez belong to Andalucía's sherry country: clean veal kidneys, a dark onion base, dry Jerez wine, and a short simmer. Blanch them first, then do not bully them in the pan.
Riñones al Jerez are Andaluz, from the country around Jerez de la Frontera in Cádiz, where dry sherry does the work of both wine and seasoning. This is not just kidneys in any wine sauce. It wants Jerez: fino for a sharper, lighter sauce, or oloroso for a darker, rounder one.
The step that decides the dish is the cleaning. Veal kidneys are sweet when they're trimmed well, soaked briefly, blanched, and dried before they ever meet the pan. Skip that and the sauce tastes harsh, no matter how good your sherry is. Cook them fast after that. Kidneys forgive many things, but not a long simmer.
If you can't find veal kidneys, lamb kidneys are the honest substitute a Spanish kitchen would use; they cook even faster and taste a little stronger. Beef kidney works only if it's very fresh and trimmed with care, and it will be firmer. No hace falta haber pisado España. Get the offal fresh, use real dry sherry, and keep the heat under your hand. Siempre sale, si lo sigues.
Ingredients
veal kidneys
Quantity
600g
trimmed of white core, sliced 1cm thick
cold water, for soaking
Quantity
1 litre
sherry vinegar, for soaking
Quantity
2 tablespoons
| Ingredient | Quantity |
|---|---|
| veal kidneystrimmed of white core, sliced 1cm thick | 600g |
| cold water, for soaking | 1 litre |
| sherry vinegar, for soaking | 2 tablespoons |
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