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  1. #1
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    Slow cooked beef with kidney in red wine

    Flushed with the apparent appreciation of my pate thread, coupled with a few spare hours, I present for your delictation:

    5 hour cooked beef and kidney in red wine.

    First off, for those who dont like offal, the kidneys can be left out and substituted by mushrooms, but I have always been a steak and kidney fan since my late mum used to make wonderful s&k pies and puds when I was a kid.

    For this very robust dish as well as patience you will need for 2 people or one very greedy one:
    About half a kilo of beef, preferably stewing or chuck steak.
    2 or 3 kidneys. (Pigs are easier to get in Thailand)
    2 Oxo cubes or similar stock cubes.
    I cup of red wine
    1 heaped dessert spoon of mixed dried herbs such as Thyme, Sage etc or if you are fortunate enough to have herbes de provence as I have, so much the better.
    1 dessert spoon of black pepper.
    I large onion roughly chopped'.
    4 or 5 large cloves of finely chopped garlic
    2 large peeled carrots.
    1/2 teaspoon of salt.

    As below:


    Step 1.

    Cut up the beef into cubes of about 2 inches and slice the kidneys then put them into a plastic bag and add about 1/2 a cup of flower and give it all a good shaking to coat the meat.


    Like so:



    Step 2:
    Heat up some decent oil and slowly fry the chopped onion, garlic, herbs, salt and pepper until the onions are soft.



    When the onions are cooked add just the beef and brown thus:



    I prefer to add the kidneys at a much later stage as if you cook them for 5 hours they will shrivel up and get rubbery.

    Step 3.

    Crumble the stock cubes into a bowl and add 2 cups of boiling water and stir to dissolve. Then add the stock and the cup of wine to the meat Thus:



    Step 4:

    Chop up your carrots into rings or thick slices and add to the pan.

    Then slowly bring the liquid up to a simmer.
    Step 5:

    Put the pan on a low heat and cover. Leave to simmer very slowly so that the liquid just gives the occasional bubble from the centre.

    This is how I set the gas level'



    Provided you are using a decent non stick pan and keep to the low heat you do not need to keep checking it but give the mixture a stir up every 30 minutes or so.

    After a couple of hours a superb aroma should be wafting out of the kitchen but dont be impatient as the dish benefits from the full time of cooking.

    You can check how well the beef has cooked after 2/3 hours as if you are using high quality tender beef it may need less cooking time than the Thai beef that I used

    Step 6:

    About 30 minutes before serving you should add the kidneys or mushrooms or both if that is what you choose to have:



    This is what it should look like after the 5 hours of cooking. As you can see the liquid has reduced down considerably without any thickening and the meat has absorbed all of the wonderful flavours.



    All you then have to decide is what veggies to eat with it.

    In my case a good portion of creamy mashed spuds and some steamed veggies such as you buy from the Thai markets for Pad Pak.

    I think that steamed veg goes batter with this dish than stir fried but that is just a personal view.




    A decent roll or some bread is essential for mopping up the delicious sauce that will be sticking to the plate.

    As stated above, this is quite a robust meal, just right for those cold winter evenings in Issan!!

    I am sure that this dish could be cooked eaqually as well in a low temperature oven or slow cooker.

    Hope you enjoy the latest offering from Racefans kitchen.

  2. #2
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    killerbees's Avatar
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    Good stuff! Keep 'em coming. I'm not, as they say, a big fan of the offal but I think this looks quite nice.

  3. #3
    Newbie lannaman's Avatar
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    Looks delicious! All ingredients easily obtainable, Yes I save this one for the winter in Chiang Rai. Thanks

  4. #4
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    Blake7's Avatar
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    did you cover the pan for th whole five hours? surely you will not get the reduction that way?

  5. #5
    Thailand Expat Bobcock's Avatar
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    We have a slow cooking pot, so my wife cooks in the morning and then leaves it all day just slowly cooking away. She makes a mean beef stew.

  6. #6
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    07-09-2010 @ 07:34 AM
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    I just cooked for 4 hours with pot covered. Virtually no reduction. I've now got the lid off the pot.

  7. #7
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    OK....2 more hours required to reduce sufficiently. Leave the top off the pot for at least the last 4 hours.
    Aroi mak mak but both me and my lady thought a bit too salty. Next time I won't add the salt.
    I really like Lamb Kidneys but a bit hard to get here so I left the kidneys out.

  8. #8
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    Kidney is what makes this dish so good.

    I rarely add salt in the cooking stages, if people like salt, they can add afterwards.

  9. #9
    Thailand Expat Bobcock's Avatar
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    salt is bad..............

  10. #10
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    03-03-2016 @ 05:12 PM
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    Sorry for delay in responding.
    Just returned from a 1 week Pattaya trip where I didn't take my laptop and didn't have time to visit an internet cafe for some reason!
    Yes I did keep the lid on the pot for the full cooking period and as you can see from the photos the liquid reduced down ok.
    As for the salt, mine was ok and not at all salty but maybe my tastebuds are knackered!

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