About this recipe:This is a cross bred cattle that is reared on the plains in Hereford where the pasture conditions are ideal for producing high quality flavoursome meat. It's the ultimate hybrid. Fat in the right places creates beautiful marbling but it's low enough in fat also to produce beautiful quality.
Made the port sauce to go with roast beef. The stock was the juices from the meat and the sprout casserole. Very tasty but way too orangy. Try with zest of 1/4 orange and add more; to taste as the stock simmers. - 30 Dec 2015