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Drover’s Steak and Kidney Braise

$19 inc GST

Serves 2

A classic dish of slow-cooked chunky Provenir beef and diced kidney in rich red wine, vegetables, Australian tomato, and herb braise.

Recipe by chef Christopher Howe

Christopher Howe

Christopher Howe

I have fond memories as a young boy, of this dish simmering away over the fire when my family went away camping for summer holidays beside a bubbling creek in the Otways rainforest.

Okay, I admit it that like most kids I wasn’t the greatest fan of kidney, and the family pooch may have scored most of it under the table whilst I devoured the super tasty morsels of slow-cooked beef.

Thankfully over the years, my palate has evolved along with an awareness of the nutritional benefits, and responsibility of embracing true nose-to-tail eating. This rich stew is a soft introduction into the amazing and tasty world of offal, with the pastured beef kidney brined, diced and fried off in butter, garlic and thyme, deglazed with red wine, and slowly simmered with Provenir beef, stock, tomatoes and vegetables.

Those looking for the kidney will find it, however it’s not the hero flavour of this dish – simply a companion to the rich flavour of the thick beefy, tomatoey braise.

Details

Description

Those looking for the kidney will find it, however, it’s not the hero flavour of this dish – simply a complimentary companion to the rich flavour of the thick beefy, tomatoey braise

Serving Suggestions

Classic Steak And Kidney

Mash potato, peas (yes, snap frozen is okay!). Keep it simple and delicious! Fancy something a bit fancier? Swap the mash for a medley of roasted root vegetables serve topped with a gremolata or tangy salsa verde!

Pot Pie

Fill a ramekin with the braise, top with a double layer of puff pastry, gently pressing down over the edges, bake in the oven at 180˚c for 12-15min, and serve with mash and peas. OMG – yum!

 

May contain sulphates, soy, egg, dairy, fish, crustacea, nuts, tree nuts, peanuts & sesame.

Place pouch in a large pot of simmering water for 10-15 minutes, remove from pot, open with care, stir and serve.

Provenir grass-fed beef, Australian tomatoes (acidity regulator 330), beef stock (water, beef bones, onion, carrot, celery, vegetable oil, thyme, black pepper, bay), potato, carrot, onion, red wine (sulphur dioxide (220), celery, Provenir grass-fed beef kidney (5%), parsley, vegetable oil, garlic, butter, salt, pepper, spices (all spice, clove, cinnamon)

Description

Those looking for the kidney will find it, however, it’s not the hero flavour of this dish – simply a complimentary companion to the rich flavour of the thick beefy, tomatoey braise

Serving Suggestions

Classic Steak And Kidney

Mash potato, peas (yes, snap frozen is okay!). Keep it simple and delicious! Fancy something a bit fancier? Swap the mash for a medley of roasted root vegetables serve topped with a gremolata or tangy salsa verde!

Pot Pie

Fill a ramekin with the braise, top with a double layer of puff pastry, gently pressing down over the edges, bake in the oven at 180˚c for 12-15min, and serve with mash and peas. OMG – yum!

 

May contain sulphates, soy, egg, dairy, fish, crustacea, nuts, tree nuts, peanuts & sesame.

Place pouch in a large pot of simmering water for 10-15 minutes, remove from pot, open with care, stir and serve.

Provenir grass-fed beef, Australian tomatoes (acidity regulator 330), beef stock (water, beef bones, onion, carrot, celery, vegetable oil, thyme, black pepper, bay), potato, carrot, onion, red wine (sulphur dioxide (220), celery, Provenir grass-fed beef kidney (5%), parsley, vegetable oil, garlic, butter, salt, pepper, spices (all spice, clove, cinnamon)

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