England's classic... but with beer!

Rice With Wine Kidney Sauce

INGREDIENTS

1. cold water to boil the kidneys
2. 4 tbsp. white vinegar
3. 4 veal kidneys (about 600 g / 1.5 lb)
4. 1 cup (250 mL) white rice
5. 1 large onion finely chopped
6. 1/2 cup (125 mL) tomato paste
7. 2 cups (500 ml) tomato juice
8. 1 cup (250 ml) dry red wine
9. 4 tbsp. (60 ml) canola oil
10. salt and freshly ground pepper to taste

PREPARATION

1. Wash and cook the rice to taste in lightly salted water. Drain and let cool for recipe time.
2. Rinse the kidneys well in cold water.
3. In a large saucepan, cover the kidneys with cold water, add 1 tablespoon of white vinegar and bring to a boil. Discard the water and rinse the kidneys in cold water.
4. Repeat the previous step 5 times, except that the last time no more vinegar is added.
5. Grate each kidney around the core, avoiding touching the midribs. Set aside.
6. In a thick, uncovered Presto®-style pot, preheat the oil and blanch the chopped onion.
7. Reduce the heat to medium and add the grated kidneys. Cook for 5 minutes, stirring constantly.
8. Add the wine and cook for 5 minutes, stirring constantly.
9. Finally, add the tomato paste, tomato juice, salt and pepper. Cook for 30 minutes, stirring often.
10. When serving, spread the rice on plates, make a shallow hole in the middle and add boiling kidney sauce. Serve immediately.