The EASIEST Beef Kidney Recipe (Keto Carnivore)
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You’ll be mind blown by how good this easy beef kidney recipe is. It is very exciting to find organ meat recipes you actually want to eat! If you are interested in eating nose to tail carnivore diet recipes or like exploring healthy ways to add organ meats to your diet, this 3-step stovetop dish is a great way to normalize the presence of nutrient-dense foods in your home.
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An easy beef kidney recipe you have to try
Truth be told, kidney hasn’t received much attention in my nose to tail journey until a few months ago and I wish I hadn’t waited so long!
I’ve spent a good amount of time experimenting with different ways to make kidney.
From soaking to sautéing to braising to grilling, there are many different approaches to take. However, nothing can compare to the ease and simplicity of this keto carnivore kidney recipe.
These beef kidneys are more than just easy to make; they taste good too!
You might be as surprised as I was to learn this but it’s true! Without any fancy sauces or cooking technique and without trying to disguise them, kidney is right there in the open for all to enjoy.
Please tell me in the comments what you think of this dish. It’s the only way I make kidney now and feel like everyone should be talking about it! Do you love it as much as I do?
Where to buy beef kidney?
A few decades ago, kidney could still be found in most supermarkets. Unfortunately, today they are not always so easy to come across.
Ethnic grocers (think Eastern European, Russian and Mexican markets) often sell kidney as do local butchers. Ask whoever stands behind the glass display case for an order of fresh kidney. If they don’t have any at the time, you may be able to make a custom order and have them source it for you.
If you prefer to shop online, I highly recommend grass-fed beef kidneys from US Wellness. They offer grass-fed beef, bison, lamb and goat kidney.
As with most foods, seek a fresh source of the best quality you can access. Some people consume conventionally raised organ meats without any problems, however, I prefer to prioritize grass-fed organs.
How do I prepare and clean beef kidneys?
Little to no preparation is required before adding the kidney to the boiling water. Depending on how the kidney is sold to you and on your personal taste, you may or may not want to trim the central piece of fat.
My family prefers to leave on as much fat as possible. In fact, we playfully fight over the fatty bites. They are always the first pick.
To trim, use a very sharp knife and thin out the fat or remove it completely by cutting away carefully between the membranes of meat and the fat. Once removed, you will have a small piece of suet, which is prized for rendering into tallow. This cooking fat is excellent for steak, burgers and high temperature searing or frying. Save fat to cook with later.
How to Cook Beef Kidney
Cooking time may vary due to the size of kidney. I cook the average 16 ounce (454 grams) beef kidney for 8 minutes, extra-large ones may go for as long as 10 minutes. Lamb, sheep, and goat kidneys are smaller, typically I only boil them for 4 to 5 minutes or so.
Boiling beef kidney for 8 minutes cooks the outside while leaving the inside rare. For a well-done kidney, boil for as long as 12 minutes.
I recommend you stop early rather than continue longer and enjoy the tender inside. Kidney has a soft texture and flavor full when kept rare.
Most people find rare and blue rare meat digests better than medium and well done.
The more you cook kidney, the more it shrinks. As it condenses, it will become more firm. Overcooked kidney will be slightly rubbery. This texture is nothing like a tough piece of meat but you will need to chew it more and the flavor is noticeably blander.
Do you have to soak kidney before cooking?
In many recipes, it is recommended to soak the kidney in brine prior to cooking. This draws out the “kidney flavor” and mellows the taste significantly.
I would do this for grilling or pan-frying but not in this recipe where we boil.
How do you make kidney taste good?
You boil the piss out of it!
After boiling, the kidney tastes good. There is no hint of ammonia or potentially offensive smell or taste.
Maintaining a full boil is important for the entire length of cooking. Regulate temperature by adjusting the flame and setting the lid more or less cracked (open) to find the sweet spot of boiling but not boiling over.
Each stove is a little different. You will soon learn how to achieve this in your own kitchen. I cook on a medium burner and reduce the flame from high to medium-low once kidney is added. The lid gets cracks by about an inch or so after kidney is added.
The best way to serve boiled kidney
To serve, simply cut in half, medallions or bite-sized pieces. I place the kidney on a small cutting board and cut it at the table. You can just as easily use a plate. Because the fat is in the middle, each bite may be slightly different. I find it is best to serve all pieces on a platter of sorts (in my case, a cutting board) and people can pick and choose what they want, piece by piece.
You may sprinkle quality mineral salt to taste, although I tend not to use any. A few pats of cold butter on the side are very complimentary.
Kidney is best as an appetizer or side to the main entrée. A large beef kidney can easily serve up to 4 people this way.
I’m sure you see how easily this recipe may be doubled if needed. You should look for a larger pot and add more water. Cooking times remain the same.
Chop it up and serve with keto cheese sauce!
Are beef kidneys good for you?
Eating offal, also known as organ meats, is good for you in a number of ways. Beef kidney is
- an affordable source of protein and fat-soluble vitamins
- a respectful way to use all parts of an animal, leaving minimal waste
- new and novel for most people, adding a sense of excitement to cuisine
Apart from just health, there are other benefits of organ meats too!
I love using the combo of ground beef with liver, heart, and kidney premixed for me. It’s an easy way to get a great nutritional bang for your buck and super easy to add to any ground beef recipe without anyone giving it an “eww”.
Keto Organ Meat Recipes
If the above combo of ground meat and organs appeals to you, order some online or ask your butcher to make a blend for you.
The ground organ meat may be used as the main meat portion in any of these keto diet approved recipes (all are fantastic for a carnivore diet too!)
- Organ Meat Pie
- Homemade Pemmican with Organ Meats
- Beef Heart Meatballs
- Hidden Liver Meat Muffins
- Easy Cheeseburger Pie
Beef kidney nutrition
According to NutritionData beef kidneys contain significant amounts of bioavailable
- Protein
- Vitamin C
- Zinc
- Thiamin
- Riboflavin
- Niacin
- Vitamin B6 and B12
- Folate
- Pantothenic Acid
- Iron
- Phosphorus
- Copper
- Selenium
Animal organs are known to be packed with nutrients! Once you know what to look for shopping and cooking is easy. Your wallet will thank you too!
Easy Beef Kidney Recipe (Keto Carnivore)
Equipment
Ingredients
- 1 beef kidney
- salt to taste, optional
- butter best cold, optional
Instructions
- Fill a small pot with enough water to submerge the kidney.1 beef kidney
- Cover and bring water to a boil over medium high heat.
- Reduce the heat, add kidney and leave the lid cracked to allow heat to escape.
- Boil for 8 minutes, monitor the heat so water does not boil over.
- Remove from heat. Drain water and quickly rinse kidney under cool water if desired.
- To serve, simply cut into half, medallions or bite sized pieces. Sprinkle with optional salt to taste and eat with cold butter ad libitum.salt, butter
Video
Notes
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Take a look How to Cook Meat on a Carnivore Diet and brush up your skills with other cuts and techniques!
Kidney Recipes
Ever thought about trying something different for dinner? Get ready to discover a variety of recipes featuring kidney, a nutritious and often underused ingredient. These dishes will add a new level of flavor and variety to your meals, making dinner time more exciting and satisfying.
I love the comprehensive information download…wow…it would take me all day to compile all this…Thank you so much Jessica! You have a beautiful family…stay well.
You are so sweet, Flo. Thank you for visiting again! I appreciate the warm feedback.
WOW, you guys are awesome!!! Just found you and I am thinking about trying it….I don’t know, have nothing but a grocery store here, but will try to look for some local sourced locations. I’ll check out more of your information….Interesting living, more healthy, and far away..just wondering if you get into what made you pick that area? Forgive me if you’ve already shared that…this is the first video that I found as I was searching the health benefits of eating carnivore. I read that you should soak first and then cook…just checking it all out…thank you so much for sharing.
Hi, Flo! Thank you for checking out the post. In general, we like the quiet rural lifestyle. It has it’s own challenges but also many rewards. I hope you find the resources you need soon. I’d love to hear how it goes.
My doc recommended I follow the carnivore diet over a keto diet although I’ve been eating SAD since three auto-inflammatory diseases hit me a few years back. I know, I should have doubled down on keto or carnivore as these diets are anti-inflammatory.
I think I could live on 75% beef heart and when I cook steak and kidney pie the steak is most often heart. Heart and liver is a slight variation that is also very good. That’s a freebie for your readers if they get this far. For the person who couldn’t brush away the urine taste and those who decided NOT to try beef kidney I soak kidneys in lightly salted water with ACV with a fluid change (rinse and repeat) half way through and never tasted urine. I think it tastes similar to liver but bolder. The only boiled beef anything I’ve cooked is tongue in the German style. I will try boiled kidneys soon and will also smoke boiled kidneys along with the soaked kidneys. I don’t think a mop is needed when smoking kidneys.
As a closing thought I’ll point out that it takes a bull and a willing cow to make kidneys but I’ve never heard (herd?) of a bovine cooking anything thus cooking kidneys demands the human element.
Thank you for sharing your experience with us. Your tip about soaking kidneys to avoid that urine taste is definitely helpful. Happy cooking!
Haven’t tried it yet. But it sounds very simple. I’m a big grill fan. Is it also possible to simply water the kidney, cut it into pieces, removeing the suet and grill it?
Thank you in advance.
I like the simplicity of the recipe though!
Hi Robin, You absolutely can grill the kidney! I share a recipe for Rognons Grilles in the Carnivore Cookbook. Instead of pieces, I suggest cutting each kidney in half and piercing it with a skewer. Brush each one with cooking fat and then cook on the grill. Tasty!
I was given a free beef kidney pasture raised. I don’t eat meat often but I didn’t want to waste that so I found your video and cooked it for 8 minutes. When I cut it, it looked like it was too rare but good so I put it back for another minute and it would have been more tender the first try. So you are just right about the 8 minutes. And so easy. Thank you
Thanks for your comments, Jocelyne. Yes, the cook time is quite fickle with kidney. Happy to hear you are exploring new cuts of meat!
Hello Jessica,
I’m new to kidney meat. I have to eat it for health reasons. Is this boiling method the best for first timers? I kinda thought I’d need to cover the taste with spices, onions or something 😬?
Am a bit nervous eating kidney tbh- want my first taste to be a good one so I can keep eating it. Any recommendations?
Btw am blown away at how many people are comfortable eating organ meat. Wish I was too!
Comfort can come over time, with experience. It’s great that you’re willing to give these cuts a try. That’s the first step. I don’t see anything wrong with boiled kidney for a first timer. You can serve it with your favorite sauce on the side, if you like. Cut bite-sized pieces, dip, and enjoy. Let me know how it goes!
Thank you so much for this recipe! For anyone with an INSTANT POT, I tried it outside this morning to avoid the smell. My beef kidney was still FROZEN after spending the night in the fridge. I cooked it for 15 minutes on the “Meat” setting. I meant to quick release it immediately but only did 3 minutes after the timer rang. Some parts were overcooked, others were perfect. I’ll do this again for sure. TY TY TY for saving me the hassle of removing (and wasting!) all of the fat… It IS delicious!
Oh wonderful, Julie! I am SO GLAD you’re having success with this and figuring out how to make it work for what you have. Thank you for sharing your experience with an Instant pot. I’m sure this will be helpful for others!
I want to sneak it in chili so my partner doesn’t freak out about it. Won’t it get tender like lots of meats in the pressure cooker/instant pot?
Hi Melissa, I think it’s a great to add kidney to a pot of chili. Cut it up in small pieces and remove the center fat. Your partner might not even notice. I’m sorry I can’t speak on cooking kidney in an Instant Pot because I don’t have personal experience with it.
I got it down by sprinkling some Parmesano Reggiano on it with butter but even that couldn’t fully mask the taste of urine. My bf and I are no strangers to offal (he LOVES liver) but that was awful and 30 minutes later we were complaining that even brushing our teeth couldn’t fully get the taste out…. Having said all that, my dog loved it.
Thank you for sharing your experience with the recipe. I’m sorry to hear that it didn’t meet your taste preferences and left an unpleasant aftertaste. Taste preferences can vary greatly among individuals, and I understand that organ meats like kidney can be an acquired taste. It’s great to know that you tried to make it more enjoyable by adding Parmesano Reggiano and butter.
Ridiculously good. I was not in the least bit interested in trying this. We utilize organ meats but mostly liver, lamb kidney, and recently have added heart. I purchased a beef kidney, about 2 lbs, and was going to figure out how to hide it in some chili, just to enhance the quality of the food and to be more sustainable consumers: we buy grass-fed/pastured meats primarily. I decided to try the 8 minute boil and thought, if all else fails, I will turn it into a dinner for our dog. I heavily salted some water and let it sit in it for an hour. Then I brought some heavily salted water to a boil, I like salt. I saw it was still very raw at 8 minutes so cooked 2 minutes more. I took it out and started slicing it on the cutting board. I couldn’t stop eating it. My dog participated in lots of little treats from it. The rest of the family had all ready eaten and it was so good, I ate more than half of it, although it did shrink quite a bit from initial size. The rest is in a small Tupperware for tomorrow. I will be doing this all the time now. Super easy and ridiculously delicious. Thanks.
Alright! What a great experience. Thanks for sharing! I’m glad you were attentive to your specific cooking process and adjusted the cooking time accordingly. That’s key with kidney because the size difference varies greatly and will affect total cooking time. Smaller ones cook faster. On top of that, a rare finish needs less time but a well-done takes longer. Sometimes it takes a little trial and error to figure out what you like, but it’s worth the effort in the end!