Rognons au Xérès
Rognons de veau ou de bœuf saisis puis mijotés dans une sauce au xérès et à l'ail, plat traditionnel cubain.
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Étapes
Trim and soak the kidneys
Cut the kidneys in half and cut out the pale, hard core and any visible fat with a small knife, then slice the kidneys into bite-size pieces about 2 cm thick. Place them in a bowl, cover with the cold water and vinegar, and let them soak for 30 minutes. This step mellows the strong flavor and draws out any blood.
- 800 g kidneys
- 1 litre water
- 60 ml white vinegar
✅ C'est prêt quand : the soaking liquid turns pale pink and the kidneys smell mild, not sharp
Sear the kidneys
Drain the kidneys and pat them very dry with paper towels; a dry surface is what gives a good sear instead of a boiled texture. Heat 2 tablespoons of the olive oil in a wide skillet over high heat and sear the kidneys for 1–2 minutes per side, just until browned outside; the center will still look slightly underdone, which is fine because they finish cooking fully in the sauce later. Season lightly with salt and pepper and transfer to a plate.
- 2 tbsp olive oil
- 800 g kidneys (from step 1)
- to taste salt and pepper
✅ C'est prêt quand : the pieces are browned on the outside and still slightly rare at the center
Make the sofrito
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Deepen with tomato paste
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Add the Sherry
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Build the sauce
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Finish and serve
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Trim and soak the kidneys
Cut the kidneys in half and cut out the pale, hard core and any visible fat with a small knife, then slice the kidneys into bite-size pieces about 2 cm thick. Place them in a bowl, cover with the cold water and vinegar, and let them soak for 30 minutes. This step mellows the strong flavor and draws out any blood.
- 800 g kidneys
- 1 litre water
- 60 ml white vinegar
✅ C'est prêt quand : the soaking liquid turns pale pink and the kidneys smell mild, not sharp
Sear the kidneys
Drain the kidneys and pat them very dry with paper towels; a dry surface is what gives a good sear instead of a boiled texture. Heat 2 tablespoons of the olive oil in a wide skillet over high heat and sear the kidneys for 1–2 minutes per side, just until browned outside; the center will still look slightly underdone, which is fine because they finish cooking fully in the sauce later. Season lightly with salt and pepper and transfer to a plate.
- 2 tbsp olive oil
- 800 g kidneys (from step 1)
- to taste salt and pepper
✅ C'est prêt quand : the pieces are browned on the outside and still slightly rare at the center
Make the sofrito
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Deepen with tomato paste
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Add the Sherry
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Build the sauce
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Finish and serve
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The Story Behind the Dish
Cuban cooking inherited a love of organ meats from Spain, where kidneys, liver and tripe were prized rather than discarded. Sherry, imported through centuries of trade with Jerez de la Frontera, became the natural partner for these rich cuts, its nutty sweetness tempering the strong flavor of offal.
In Cuban kitchens, riñones al jerez became a dish of economy and skill: an inexpensive cut turned into something fragrant and satisfying with garlic, sofrito and a splash of good wine, served simply over white rice.
⭐ Why It's Famous
It shows how Cuban home cooks use humble ingredients and a well-built sauce to turn offal into something people actually crave.
💡 Fun Fact
Sherry has been shipped from Jerez, Spain to the Caribbean since the colonial era, which is why so many Cuban sauces carry its name.
Havana, Cuba
23.11°N, -82.37°W
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