Riñones al Jerez Argentina
Tender veal kidneys sautéed with garlic and finished in a fragrant dry sherry sauce — a beloved Argentine offal dish served at traditional parillas.
📅February 10, 2026
15mPrep
12mCook
2Servings
⭐ 4.5Rating
🥩Nutrition Facts (per serving)
Protein 50%Fat 42%Carbs 8%
270kcalCalories
32gProtein
12gFat
5gCarbs
1gFiber
Ingredients
👥2
- 14⅛ ozveal kidneys cleaned
- 4 wholegarlic cloves sliced
- 7 tbspdry sherry (jerez seco)
- 1⅛ ozbutter
- 1 tbspolive oil
- 15 gflat-leaf parsley
- 3 gsea salt
- 2 gblack pepper
Instructions
- Soak kidneys in cold salted water for 30 minutes; pat dry and slice into 1.5 cm pieces.
- Heat oil in a heavy skillet over high heat until smoking.
- Sear kidneys in batches for 1–2 min per side; remove and set aside.
- Reduce heat to medium; add butter and garlic; cook 1 minute.
- Deglaze with sherry; reduce by half.
- Return kidneys to pan; toss to coat; heat through for 1 minute.
- Season, scatter parsley, and serve immediately with crusty bread.
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