Ox Kidney

£3.99 – £9.42

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Ox Kidney from The Black Farmer is a nutritious and flavourful cut, perfect for those who appreciate the deep, rich taste of organ meats. Sourced from local farms in Wiltshire, Somerset, and the South West, our ox kidneys come from grass-fed, free-range cattle raised in the beautiful British countryside. This ensures not only exceptional quality but also supports sustainable and ethical farming practices.

Ox kidneys are known as one of nature’s real superfoods, packed with a wide array of essential nutrients including protein, thiamine, folate, selenium, phosphorus, zinc, omega-3 fatty acids, and a variety of B vitamins. Incorporating ox kidney into your diet is an excellent way to boost your intake of these vital nutrients, contributing to overall health and well-being.

This versatile cut is ideal for adding depth and richness to a variety of dishes. Whether you’re preparing a hearty stew, a robust curry, or a classic steak and kidney pie, ox kidney offers a strong, distinctive flavour that stands up well to slow cooking methods. To enhance its tenderness, it’s recommended to soak the kidney in salted water or buttermilk before cooking, ensuring a perfect balance of texture and taste.

Not only is ox kidney a cost-effective option, but it also plays a significant role in nose-to-tail eating, helping to reduce waste and promote sustainability. By choosing ox kidney, you’re making the most of each animal, a practice that is both environmentally friendly and economically smart.

When you choose The Black Farmer’s ox kidney, you’re not only getting a delicious and nutritious product but also supporting local farmers who are committed to ethical and sustainable farming. Enjoy the robust flavour and rich nutrition of ox kidney in your next culinary creation.

Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.

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Cooking Instructions

How to Cook Ox Kidney: A Flavourful Stew Recipe

Ox kidney is a traditional dish that brings rich flavours and a unique texture to the table. Often considered an acquired taste, ox kidneys can be a delicious addition to your menu when prepared correctly. This recipe will guide you through making a hearty ox kidney stew, perfect for serving with rice, mashed potatoes, or your favourite starch.

Ingredients:

1kg ox kidneys
1 green pepper, diced
1 red onion, diced
1 tomato, chopped
1 tablespoon tomato paste
4 cloves garlic, minced
2 1/2 tablespoons vegetable oil
120ml vinegar (for soaking)
2 tablespoons soy sauce
1 tablespoon Bisto or gravy thickener
Sea salt, to taste
Freshly ground black pepper, to taste
Chilli (optional, for heat)
Instructions:

Prepare the Ox Kidneys:

Start by thoroughly washing the ox kidneys under cold running water. Trim any excess fat and remove the tough membranes from the centre.
Cut the kidneys into bite-sized pieces, following the natural grooves for a rustic look.
Soak the Kidneys:

To reduce the strong mineral taste and smell, soak the kidneys in a large bowl filled with 1.5 litres of water mixed with vinegar. Let them soak for at least 2 hours. Alternatively, you can soak them in milk for a shorter period if preferred.
After soaking, rinse the kidneys well and drain the excess water.
Cook the Kidneys:

Heat the vegetable oil in a large pan over medium heat. Once hot, add the kidneys, season with sea salt and freshly ground black pepper, and cook until the water released by the kidneys evaporates, and they begin to brown.
Add the diced onion, minced garlic, and green pepper to the pan. Sauté for about 5 minutes until the vegetables soften.
Build the Stew:

Stir in the chopped tomatoes and cook until they break down and soften. Then add the tomato paste, soy sauce, and chilli if using. Mix well and cook for another 5 minutes.
In a small bowl, dissolve the Bisto or gravy thickener in 120ml of water, then add this mixture to the pan. Stir thoroughly and allow the stew to simmer for about 5 more minutes until the sauce thickens.
Serve:

Once the stew is ready, serve it hot with your favourite starch, such as mashed potatoes, rice, or Nshima. This hearty dish is perfect for a comforting meal that showcases the rich flavour of ox kidneys.
Top Tips:

Soaking is Essential: Don’t skip the soaking step. It’s crucial for reducing the strong taste and smell that can be off-putting for some.
Even Browning: Make sure the kidneys are browned well in the pan before adding other ingredients to develop deep, rich flavours.
Adjusting Thickness: If you prefer a thicker stew, add a bit more gravy thickener or reduce the liquid by cooking a little longer.
Serving Suggestions:
Ox kidney stew pairs wonderfully with creamy mashed potatoes, steamed vegetables, or a simple green salad. The bold flavours of the kidneys are balanced perfectly by the freshness of the sides.

Nutritional Benefits:
Ox kidneys are rich in protein and essential nutrients, including iron, vitamin B12, and zinc, making them a nutritious choice for those looking to boost their dietary intake of these key minerals.

Conclusion:
Try this ox kidney stew recipe for a traditional dish that’s both flavourful and nutritious. Whether you’re a long-time fan of organ meats or new to cooking with kidneys, this recipe is sure to please your palate. Serve it with your favourite sides for a complete meal.

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Storage Instructions

To maintain the freshness and quality of Ox Kidney, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Keep the kidney in an airtight container or wrap it tightly in plastic wrap to prevent any exposure to air or odors. Properly stored, the Ox Kidney can be refrigerated for up to 1-2 days. If you plan to store it for a longer period, you can also freeze the kidney. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Ox Kidney can maintain its quality for approximately 2-3 months. When ready to use, thaw the kidney in the refrigerator before cooking.

Nutritional Information

Nutiritional information typical values per 100g,

as sold

Energy
88 kCal

Fat
2.1 g

of which saturates
0.8 g

Carbohydrate
0 g

of which sugars
0 g

Fibre
0 g

Protein
17.2 g

Salt
0.4 g

Packaging

This pack contains 400g-1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.

More Details

Experience the rich and robust flavor of our Ox Kidney at The Black Farmer, a true delicacy for adventurous meat lovers. Sourced from carefully selected, ethically raised oxen, our kidneys are handpicked for their exceptional quality and taste. With its distinctively deep, savory flavor, the Ox Kidney adds a bold and unique element to your culinary creations. Whether incorporated into hearty pies, stews, or traditional British dishes, this tender and flavorful organ meat is sure to impress even the most discerning palates.

Delivery & Collection

Delivery

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