Here is a dish inspired by meat! I made some chicken stock the other day and got some beautiful true free range beef from the farmers market @ wickham park on Thursday. The cut I bought was a rump roast which was weighing in at 3 lbs. It got broke down to chunks, sprinkled with French gray sea salt and braised in the cast iron pan to a nice dark brown. That got tossed into the chicken stock along with some onions, fresh fennel, carrots, rosemary, oregano, garlic and some parsley. This will simmer down for about 6 hours and get nice and tender. Check back later for the next step….