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Riñones al Vino

Serves 4 Entree gluten-free, dairy-free, meat

Riñones al Vino

Riñones al Vino is a beloved Argentinian dish, often enjoyed as a picada, a small plate typically served after the grill has started. This dish makes its appearance at asados, where the sizzle of the grill meets the inviting aroma of sautéed kidneys. It's a culinary nod to the resourcefulness and creativity of Argentinian cooks, transforming humble ingredients into something truly special.

When prepared correctly, Riñones al Vino should present a clean, earthy aroma, free from any farmyard scent. The tender kidneys absorb the richness of red wine, blending seamlessly with the sweetness of sautéed onions and a sprinkle of fresh parsley. This combination results in a dish that's savory yet refined, a perfect companion to the robust flavors of the grill.

Ingredients

  • 600 g (1.3 lb)beef kidneys, cleaned and sliced
  • 1onion, sliced
  • 150 ml (2/3 cup)red wine
  • 2 tbspoil
  • parsley — chopped
  • to tastesalt and pepper

Method

  1. If the beef kidneys have a strong odor, soak them in milk or water for about 20 minutes to help mellow the scent. After soaking, drain them thoroughly and pat dry with paper towels to remove excess moisture.
  2. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the sliced onion and sauté until they become translucent and slightly golden, which should take about 3-4 minutes. This will add a sweet base flavor to the dish.
  3. Increase the heat to high and add the sliced kidneys to the skillet. Sauté them quickly, stirring frequently, until they are browned on the outside. This should take about 5-7 minutes. The kidneys should be firm to the touch and have a slightly caramelized surface.
  4. Pour 150 ml (2/3 cup) of red wine into the skillet with the kidneys and onions. Allow the wine to come to a boil, then reduce the heat to medium. Let the wine reduce until it forms a glossy sauce that coats the kidneys, stirring occasionally. This should take about 5-10 minutes and will concentrate the flavors.
  5. Season the dish with freshly chopped parsley, salt, and pepper to taste. Stir everything together to ensure the seasoning is evenly distributed, and the parsley adds a fresh, herbal note to the dish.
  6. Serve the Riñones al Vino immediately with fresh bread to soak up the flavorful sauce. The kidneys should be tender and the sauce rich, complementing the savory and slightly tangy flavors of the dish.