Steak & kidney

General
1

I cannot find a recipe for sous vide steak & kidney. Presume I would brown meat as usual (perhaps coat in flour at this stage for thickening) and then cook sous vide but no idea for how long nor temperature.

2

Jennie, consider that the reason you can’t find a recipe is that it might result in a disappointment. SV isn’t a universal cooking technique in my kitchen. Many items just aren’t suited to it.

What other ingredients do you employ in your favourite recipe?
And how do you think they should be cooked?

To my taste, the key to a delicious Steak and Kidney Pie or Braise, is the quality of the beef stock used, always reduced until it’s rich and unctuous. Then there’s the browned onions and the mushrooms. They won’t SV cook successfully with the meat.

Besides, using SV you are depriving yourself and family of that wonderful aroma that develops exciting anticipation for your diners.

All that said, if you are desperate to use SV you can go to my recipe for JillBean on September 5th. It’s close enough to what you want to do.
Make it yours.

1 Like
3

My goodness Frank, how passionate you sound about food - not sure I could find so many superlatives to describe such passion for steak and kidney. I live in Sydney Australia and find it too hot a climate for such food but my husband loves it so will go back to the conventional way of cooking. Funny thing is he doesn’t particularly like onions so I have to virtually threaten saying I won’t cook it unless it has onions.

I have only had my Anova SV for a few days and having great fun getting inspired to cook again.

Thank you for the suggestion.
My goodness Frank, how passionate you sound about food - not sure I could find so many superlatives to describe such passion for steak and kidney. I live in Sydney Australia and find it too hot a climate for such food but my husband loves it so will go back to the conventional way of cooking. Funny thing is he doesn’t particularly like onions so I have to virtually threaten saying I won’t cook it unless it has onions.

I have only had my Anova SV for a few days and having great fun getting inspired to cook again.

Thank you for the suggestion Jennie

4

Jennie, i appreciate your compliment.
Thank you.

Yes, i am particularly passionate about the food i cook and serve to others because it’s my way of sharing life.

Many people who dislike onions say it’s because of their cooked texture. You can overcome much of that factor by mincing or grating onions before cooking them. They will virtually disappear when cooked while enhancing the flavour of your dish.

You might also go for a flavour boost in your sauce to start by grating a carrot and a stalk of celery and browning them with the onion in bacon fat. That ought to make your steak and kidneys happier and distract your husband. Some minced herbs like thyme and rosemary sprinkled on for service should add to his distraction.

Happy cooking.

5

I do steak and kidney regularly (right now in fact). Gravy beef in large dice. Rolled in seasoned flour then browned over high heat. Cooled then into a vacuum bag for 24 hours at 62⁰C. In the last hour I put in a seperate bag with similarly diced floured and browned sheeps kidney. Whilst that cooks I slow cook sliced onion in a heavy pot the put it all together in that pot with just enough stock to cover and bring it up to serving temp for 15mins then it’s done.

Improvements happily heard.