Umame

The nobles and rich people back in the day didn't know what they were missing when they let the kitchen help make off with the shanks and tails and suchlike...

Yesterday's dinner started out with some beef shanks and ox tail browning in the big stew pot. All that marrow and connective tissue was going to make for a super-savory stew.

Here Bobbi has added the stew beef and some diced rutabaga...

After adding white onion, fennel root, carrots, beef stock, crushed tomatoes, and other stuff, the final result looked like the picture above and tasted absolutely delicious. Bobbi has a more detailed recipe up on her blog if you would like to duplicate this repast.
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