Ox Kidney Diced

Trimmed and diced ready to cook up traditional favourites like homemade steak and kidney pie, stew or something more unusual like faggots!

High in protein, vitamins and minerals whilst very low in fat, including organic ox kidney and other offal in your diet is a fantastic way to claim a nutrient-dense boost.

Herd of Information

Storage & Shelf Life 

Our Ox kidney is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 8-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 88 Kcal/ 370 kJ | Fat 2.1g, of which saturates 0.8g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 17.2g| Salt 0.43g

Supplier Information 

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

Cooking Instructions 

We Recommend: 

Beef and Kidney Pie Recipe

Ingredients:

For the Filling:

• 400g diced beef
• 250g  ox kidneys, cleaned, trimmed, and cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 tablespoons plain flour
• 300ml beef stock
• 150ml red wine 
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh parsley (optional)

For the Pastry:

• 250g (9 oz) plain flour
• 125g (4.5 oz) cold unsalted butter, diced
• 1/4 teaspoon salt
• 1 large egg, beaten (for egg wash)
• 1-2 tablespoons cold water (as needed)

Instructions:

1. Prepare the Pastry:

   • Mix Ingredients: In a large bowl, combine the flour and salt. Add the diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
   • Form Dough: Add cold water, a little at a time, and mix until the dough comes together. You may need 1-2 tablespoons of water.
   • Chill Dough: Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.

2. Prepare the Filling:

   • Brown Beef: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides. Remove from the pan and set aside.
   • Brown Kidneys: In the same pan, add the ox kidneys and cook until browned. Remove from the pan and set aside with the beef.
   • Sauté Vegetables: In the same pan, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened and the onion is translucent.
   • Make the Gravy: Stir in the flour and cook for 1-2 minutes. Gradually add the beef stock and red wine (if using), stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens.
   • Add Seasonings: Return the browned beef and kidneys to the pan. Stir in the Worcestershire sauce, dried thyme, dried rosemary, bay leaf, and season with salt and pepper. Simmer for 20-30 minutes until the meat is tender and the gravy is rich. Remove the bay leaf and stir in the chopped parsley if using. Allow the filling to cool slightly.

3. Assemble the Pie:

   • Preheat Oven: Preheat your oven to 200°C (180°C fan)/400°F/Gas Mark 6.
   • Roll Out Pastry: On a lightly floured surface, roll out half of the chilled pastry dough to fit your pie dish. Line the dish with the pastry, trimming any excess.
   • Add Filling: Spoon the beef and kidney filling into the pastry-lined dish.
   • Top Pie: Roll out the remaining pastry dough and place it over the filling. Seal the edges by pressing them together with your fingers or a fork. Trim any excess pastry and make a small slit in the top to allow steam to escape.
   • Egg Wash: Brush the top of the pie with the beaten egg for a golden finish.

4. Bake the Pie:

   • Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
   • Cool: Allow the pie to cool slightly before serving.

5. Serve:

   • Enjoy: Serve warm with your choice of sides, such as mashed potatoes, steamed vegetables,
6. Enjoy: Your Beef and Kidney Pie—a classic, comforting dish with rich flavours and a satisfying texture!