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Kishke (Stuffed Derma)

Kishke (Stuffed Derma recipe image
This International main features Beef liver, Beef lung (optional, Ground beef, Raw rice, rinsed & drained. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 268.0
Dietary: Gluten-free
Description
This International main features Beef liver, Beef lung (optional, Ground beef, Raw rice, rinsed & drained. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 pound Beef liver
  • 1/2 pound Beef lung (optional)
  • 1/4 pound Ground beef
  • 2 cup Raw rice, rinsed & drained
  • 1 tablespoon Fresh coriander, chopped
  • 2 teaspoon Salt
  • 1 teaspoon Pepper, or to taste
  • 3 Ft large intestine of beef
Directions
  1. 1
    well cleaned and - prepared for stuffing 4 ea Ribs of celery, halved -horizontally 1/3 c Onion, sliced 3 ea Bay leaves 1 ts Peppercorns 4 qt Clear beef stock 1.
  2. 2
    Char the liver over charcoal or under a gas or electric broiler to kosher.
  3. 3
    Cut the liver into 1/4-inch cubes.
  4. 4
    If used, boil the lung in water for 1/2 hour.
  5. 5
    Cool and cut into 1/4-inch cubes.
  6. 6
    In a large bowl,
  7. 7
    mix together well the liver, lung (optional), ground beef, rice, coriander, salt, and pepper.
  8. 8
    Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand.
  9. 9
    Sew up the opening.
  10. 10
    On the bottom of a large pan, put the celery, onion, bay leaves, and peppercorns.
  11. 11
    Pour in the clear beef stock.
  12. 12
    Bring to a boil over moderate heat and add the stuffed casting.
  13. 13
    Half-cover the pan and reduce the heat to low.
  14. 14
    Cook for about 45 minutes or more, until the skin is tender.
  15. 15
    Serve the kishke warm, sliced.
  16. 16
    Remove the bay leaves and serve the clear soup separately

Nutrition Facts

Servings 10

Amount Per Serving
Calories 268.0kcal
% Daily Value *
Total Fat 11.2g18%
Saturated Fat 4.3g22%
Cholesterol 157.1mg53%
Sodium 3959.4mg165%
Total Carbohydrate 14.7g5%
Dietary Fiber 0.9g4%
Sugars 0.2g
Protein 24.1g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, boiling, broiling, chopped, coriander, derma, drained, fresh, ground, international, intestine, kishke, large, liver, lung, main, optional, pepper, raw, rice
Read it online: https://www.chefs-mate.com/recipe/kishke-stuffed-derma/