Vegetarians - retreat now

I scored a whole lot of bones today.  Beef bones.  Terry stopped by with skeletal mass from a recently butchered cow, (to the delight of Miss Rose Petal, who adores Terry, peeing on his foot in excitement every time he appears.  She loves any form of meat ever so much more however, "please leave the kitchen.  I won't jump up on the counter and eat the meat.  Really, I won't.  Leave now.) Back to the old cow whose time on this earth was over.  We are utilizing her remains fully.  We are making beef stock.

I roasted bones in the oven at a high temperature, turned now and then to brown evenly, then tossed into the stock pot.  Rosie scored a meaty bone, just because she didn't snatch any from the counter, although I know full well that she would have, had she the opportunity.  Dogs.  Predictable.     

Bones simmering on the rear burner.  Onions nearing caramelization on the other burner (because I only have two working burners at the moment.  Damn.  There's another project.  I have the parts though...)  Time to add a few ounces of tomato paste - I use a great Italian tomato paste in tube-form.  A squirt here, a squirt there, put the lid on, and back into the pantry.  "Cento", if you're looking for the brand.  

Stirring up the brown bits in the onion pan.  The air is fragrant with melting onions. Toss in half a bottle of red wine.  WOW.  The fragrance is magnificent. Remove a few bones to allow room for this heady concoction and toss into the stock pot. 

Rosie is keeping her eye on me now, mostly because I've imbibed the rest of the bottle of wine. 

I'm thinking Korean noodles in this heady broth; lime zest; a sprinkling of mung bean shoots.

Thank you cow..       


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