A warming tomato based slow cook casserole made with cubes of stewing steak and warm spices like cayenne pepper and paprika. You’ll love the fresh gnocchi stirred in towards the end of the cooking time. The best cuts of Hereford Beef to use are Neck, Shoulder, Shin and Leg.
A wonderful concoction using rich and luscious flavours; damsons, wine and star anise.
Marinated in an Asian style sauce, these steaks are great on the barbecue or grill. Serves: 4 People Total time (prep and cooking): 30 minutes
Serve these burgers with chunky chips, onion rings, roasted tomatoes and mushrooms.
Popular throughout Southeast Asia and Indonesia, a satay is skewered, grilled meat eaten with a fragrant dipping sauce.
Pot roasting is an ancient cooking method dating back to prehistoric times. Clay, bronze and copper pots were hung over the open fire and meat, vegetables and water slowly cooked – we’ve moved on.
Inspired by the Northern fried pan haggerty, we’ve changed it into a sort of beefy hot-pot.
This tasty Hereford Beef and red wine stew is a classic Greek dish that can be served with potatoes, pasta or crusty bread.
Hailing from the Borders region in Scotland, this tasty recipe is ideal for chilly winter days and long dark nights, when hearty comfort food takes centre stage.
This warming and aromatic dish is quick and easy to make.