Tag Archives: beef recipes

Beef Rendang

This Beef Rendang is a deliciously different Malaysian curry.  This recipe is largely based on the Sainsbury’s Curry Recipe Collection Beef Rendang, but I’ve switched out the galangal for ginger (because who can get hold of fresh galangal outside of the city?) and toned down the chilli a little to make it appeal to a wider audience (an audience that includes me, although Charles is trying to encourage me to try increasingly spicy food to help to build up a tolerance.

This curry is much different to the usual curry recipes you can find when you’re looking to whip up something tasty for supper (Thai Green, Thai Red, Chicken Bhuna, Tikka Masala…), firstly because it uses slow cooked beef, and secondly because it is based on a lovely blend of Malaysian flavours – coconut, chilli and tamarind (which you can pick up as a paste in Sainsbury’s).

You can also buy Rendang curry paste from all sorts of places, but we at Blunty’s prefer to make our own – the recipe for which was our very last post.

Beef Rendang

Beef Rendang


  • 1 tbsp groundnut oil
  • 450g or so of lean casserole steak
  • 2 cinnamon sticks
  • 4-5 tbsp rendang curry paste
  • 1 red chilli, sliced and deseeded (including the white membrane)
  • 400ml tin coconut milk
  • 3/4 tbsp dark soft brown sugar
  • 2 tsp tamarind paste
  • one onion, sliced
  • 1 red and one orange pepper, sliced
  • juice of one lime


  1. Firstly, add the oil to a large pan and get it screaming hot - the first step is to brown off the beef without letting it start to cook through. It's usually easiest to do half at a time. Remove from the pan and set aside.
  2. Next, toast off the cinnamon sticks and set them aside.
  3. Turn down the heat to medium and add the onion and pepper to the pan and allow them to start to cook through and turn soft, before adding the curry paste and mixing it together, allowing the paste to warm through and start to release its flavour.
  4. Add the coconut milk, chilli, sugar and tamarind paste and mix together, before turning the heat right down adding the beef and cinnamon back in.
  5. Cover and cook on a low heat, stirring occasionally, for around 2 hours.
  6. Serve up with rice and vegetables, garnish with desiccated coconut and enjoy.
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Why not serve it up with our homemade Parathas?

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Smirnoff Series: Beef Stroganoff (Smirganoff?)

A Beef Stroganoff with Smirnoff Vodka!



The lovely people at Taste PR got in touch with us and offered us a sample of a couple of the Diageo products for us to knock some recipes out with. While I was scanning the product list, Smirnoff Vodka jumped out at me and I thought I could have some real fun with it.

The intention is to create a 3 course meal with vodka being the theme but almost immediately after a bottle of Smirnoff Red Label appeared by courier and it dawned on me that I had made a bit of an error in judgement in choosing vodka as it seems to be a) flavourless, b) very strong and c) used in cocktails etc. as a flavour enhancer. My original idea was to make some really pretentious ‘deconstructed cocktails’ as puddings but I couldn’t find a way to use the vodka as a flavour ( I will be doing some vodka ice-cream later on but it won’t be the dominant flavour).

The main event didn’t take a lot of planning, given that Smirnoff was originally distilled in Moscow it seemed obvious that the most famous Russian dish should be used to showcase Russia’s most famous drink. Beef Stroganoff, or if you want to really stretch a point.… Beef Smirganoff!

As mentioned previously, Vodka is largely tasteless so I had to try and work out how to get it involved where it wouldn’t just be a case of pouring booze into a creamy sauce – Although vodka is an excellent emulsifier which is important when adding cream to a hot sauce. I used the stroganoff as an excuse to see how well vodka worked tenderising meat. The long and the short of it, pretty well!

Right recipe time.


Steak – An equivalent amount for a stir-fry – you can economise on the cut because the marinade will help to tenderise it.

Dijon Mustard – A teaspoon in the marinade and a big tablespoon in the sauce (or more if you like it with a bit more kick.

Garlic and Ginger – A clove and half a thumb of ginger (the only ingredient measured in equivalent body part size!)

Smirnoff vodka – A shot (25ml) in the marinade and a shot in the sauce. The harshness of the alcohol will cook out

Mushrooms, Onion and Peppers – Enough to bulk out the sauce.

Double Cream – Depends how thick you want the sauce but approximately 80-100ml per person.

Paprika – A good teaspoon per person to give some colour and flavour

Salt and Pepper


1) Take the shot of Smirnoff, ginger, garlic, half of the dijon and mix it up into a marinade.

2) Mix give the steak a thorough massaging with the marinade and leave for a couple of hours. That will be more than enough for the Smirnoff to get to work on the steak and make it lovely and tender.

3) Take the steak from the marinade, don’t worry if it has gone a horrible grey colour like this, it will still brown nicely. Save the marinade for pouring into the sauce later.

Beef stroganoff with Smirnoff vodka

4) Flash fry in a really hot pan, you ideally want it to be rare because the sauce will continue cooking it if you put it in.

5) Sauté the peppers, onions and mushrooms in the beefy pan allowing to get some good colour on the peppers and onions.

6) Kill the heat and add the cream, paprika, salt, pepper and bring to a simmer, then add the mustard to taste.

7)Pour in the vodka and stir. This should add some shine to the creamy sauce and give it a bit of an edge.

If you want to serve the steak well cooked, add it to the simmering sauce for a couple of minutes and serve ladled over rice or noodles. If you want the steak to be rare, lay it on the rice and then pour the sauce over.

Please excuse the dodgy looking rice, Alyson was working late so it hung around a little while and got a touch sticky!

If you enjoyed this recipe, why not try our Smirnoff Bloody Mary Spaghetti with Turkey Meatballs?