I love me some ox tail yum yum specially curry ox tail goes good over white rice ..enjoy !

MY VERSIONTHE BEST PART TO ENJOY ITS ALWAYS THE TAIL ..LOVING IT

This is the classic Indonesian style oxtail soup with the soup based and slow cooked oxtail.

It's a Korean custom to eat samgyetang or oxtail gomtang in the early summer in order to prevent summer weariness. Since I got an oxtail unexpectedly, I made it into oxtail soup right away.It's a lot of work to remove the blood, parboil, and simmer for several hours until the meat is tender, but relax and try making it while doing some other job.Once the soup cools, the whitish fat will float to the top. Remove it thoroughly and the soup will have an even more elegant taste. Recipe by kanako8224

One of the traditional dishes for Sunday lunch in my family

I used a basic pressure cooker recipe and turned it into my family's own version.The caramel sauce is the hidden ingredient. Instead of marjoram, you can use thyme. If accompanying with boiled potatoes, don't boil them with the meat; boil them separately. Recipe by jue

I eat chicken during special occasions. Today it is on of those days!

#flavour4 #Week4 #SpicyBeef Tripe is a type of edible lining from the Cow stomach which is called "Bhuri" in Bengali language.We Bangladeshi people, prepare a traditional delicious stir fry recipe with it especially during the Eid after qurbani.It's one of my favorite Recipe. You can eat this stir fry with steamed rice , bread, paratha whatever you want.Let's cook this traditional Bengali delicacy. 😊

*Unless you have a pressure cooker, oxtail is a very time consuming dish in terms of waiting (3 to 3.5 hours cook time), but it only requires 30 to 45 minutes of active time. If you're going to have it with some kind of starch and/or other side, you'll have plenty of time to get that going once the oxtail's simmering.Rabo Encendido (literally "oxtail on fire") is a slow-cooked Cuban oxtail stew that is worth every bit of work and wait.Delicious over rice (traditional), pasta, mashed potatoes, or polenta (and with a glass of red wine that will stand up to its rich, developed flavor), it's a wonderful meal for special occasions or a Sunday dinner.I've heard a few theories as to the meaning of "encendido" in this context, but the way I learned to make this dish, it was explained to me that it comes from the heat of copious amounts of black pepper. I'm not a person who adds black pepper to everything as a default seasoning, but I do love it in this dish.This recipe is for 4 servings (1 larger piece of oxtail is plenty for a moderate single serving because it is so rich and unctuous). If you double it, you might increase the cook time to 4 hours or so, and you will need an appropriately larger cooking vessel. For the 4 serving quantity, it's important you don't use too wide a pot because you want the liquid to almost completely cover the oxtail at the start of simmering so the oxtail will be submerged in the sauce after it shrinks a bit with cooking.

#dinnerBeef Tripe is a type of edible lining from the Cow stomach which is called "Bhuri" in Bengali language.We Bangladeshi people, prepare a traditional delicious stir fry recipe with it especially during the Eid after qurbani.It's one of my favorite Recipe. You can eat this stir fry with steamed rice , bread, paratha whatever you want. Let's cook this traditional Bengali delicacy. Take Love from my country- Bangladesh 😊.

My aunt always wanted ox tail so I cooked them for the first time