A HEREFORD BEEFSTOUW, Adelaide
I’ve been to A Hereford Beefstouw on Hutt Street a few times now and I’m a big fan. I love a good steak. It’s not the cheapest place to get one, but it’s worth it. I’ve come across people who really dislike the place. They feel that for the price you shouldn’t have to fill in your own order sheet and/or get your own salad at the salad bar. For me though, these are aspects that actually add to the experience. It’s fun ticking the boxes on your order slip and choosing your own salad ingredients and condiments – and judging by the number of people dining there every time I’ve been, I’m not the only one that thinks so. The service is friendly and accommodating and there’s a few decent wines on the list. You can sit inside or opt for the front verandah.
What’s their secret to a good steak? They say dry-ageing, where the beef is hung in a controlled environment (a low humidity cold room) for a minimum of 45 days. This leads to more concentrated flavour due to a loss of excess moisture, plus the connective tissue in the muscle gets a chance to break down resulting in more tender meat. I have to agree as every time I’ve had dry-aged beef, it’s been far superior.
So you fill your order slip out – what cut of meat (always a tough decision for me – the T-Bone or the rib-eye on the bone?), how you’d like it cooked, what type of butter (if any), fries or baked potato, do you want the salad bar option, and… the option that really excites me… do you want to add half a lobster tail? Really? Is that REALLY an option? I don’t think so – how can you NOT have the lobster?! You can’t go past a good surf ‘n turf! On a couple of past visits, the lobster was overcooked, but this last time it was perfect! There are non-steak options on the menu as well, but really, steaks is what this place is about.
The salad bar consists of a wide variety of quality fresh and pickled vegetables, nuts and dried fruits, as well as dressings, sauces, mustards and horseradish. I love it and usually go for combinations including corn kernels, peas, zucchini, beetroot and cucumber, along with hot English mustard and horseradish for my meat.
I like this place, I like it a lot.