The BEST OXTAIL EVER|| Fresh ingredients||Spanish Seasoning||Step-by-Step Recipe

Hello Beautiful people. Okay, so you guys are about to see me make

oxtail

, first things first. Rinsing the

oxtail

we want to make sure we rinse away any impurities and just connect it with something amazing. So that's what I'm doing. Everything is rinsed quickly. I went to two different stores and got these oxtails, an Asian store and the one I'm rinsing now I bought at the butcher. I couldn't tell the difference, okay Hey, so here To remove all that gross stuff from I'm not even sure, you know, like the greasy, slimy residue that I sometimes get, I let it soak for about 30 30 minutes to 45 minutes.

I turn it on so it goes to the edges. I have all kinds of peppers, yellow, red, green, and I'm cutting off about 1/3 1/3 of the pepper and I'm going to put it in there. I'm going to use the whole pepper. As you'll see later, but I'm only putting a third of each pepper in the blender, 1/3 to 1/2 something like if I used half of that pepper. Again, I say it's maybe 1/3 of the Actually, 2/3 of the onion that I just made mousse. I'm saving 1/3, a few pieces of ginger. It's not hard for me to feed myself anything and then I have to dial in, you'll see in a minute.

There is an excellent practical plant pillar there. I love this phone. man it works Yes and then I'm going to cut it Rancid if there are some pieces for later I add two tablespoons of garlic Minced garlic you can add more In fact, I wish I had added more. I would have added maybe another big school. And that's some parsley and cilantro. We can be sure that there is a little room. You can put it on top and then I added a little bit of water and a little bit of Worcestershire sauce. I hope I'm saying it right.

Just enough to help it blend. So here I am convincing my Ginger because I'm going to go ahead and cut all my vegetables later and, captain, I'm just cutting all my vegetables and the rest. Well, throwing away the old water. I took the vinegar and now I'm rinsing the oxtail again to make sure I get all the vinegar out of the pot and now I'm keeping an eye on them to make sure there's nothing in them that I don't know. I want in them. I saw them rinsed separately. And guys, this is very, very important, make sure you rinse the stems.

Oh, very well, that's a lot of things, germs and some of

ever

ything that is in food. So now I'm

seasoning

with salt and pepper. That is a song. I use two packets of loose Esalen

seasoning

. Actually, I take it back. I use one on the hat. Parsley flakes. That's an income. And I'm not measuring anything on Solano's plate. A nobleman. I would have used more, but I ran now Thyme Garlic powder And my pace I did Mix it up And here I am adding all my chopped greens Make sure to take it easy on the garlic, sorry ginger Don't add too much ginger because the ginger can be overpowering, it's well, and soy sauce and more bushes your sauce.

I really hope I'm saying that right and there you have it. I'm going to let it sit and marinate for a minimum of an hour, the longer the better guys. Okay, so I'm about to fry my oxtails or brown them. I'll show you two ways to brown them. ah, stop. This way it's just the usual oil in the pan and you leave it and brown it. I am using avocado oil. To show you this second way. The second method is my preferred method. This is what I normally do. Well, I added more avocado oil and that's brown sugar.

I'm putting it in the pan and letting it simmer and then adding my hot stuff. So you don't have to worry about it being sweet, it's not going to be sweet, guys, so here it goes. For a useless program, it will not be sticky and the color will remain previous for the entire duration like a bake. It may get a little wider, but it will still be a beautiful brown color. So I go ahead and round up the rest of the money. And then. I'm done browning the meat, go ahead and cook my vegetables and flavor.

I haven't added any liquid or anything. I just cook them and show them the oxtail. So who wants my vegetables to be a little overcooked? I will go. Go ahead and add my OpSail back to the boat. And do you see the color? It is so beautiful. I love it. After adding the outside to the pot, I drank two cups of water. Oh yes, I stir all I want. I want to bring my vegetables to the surface so they don't burn. So that's what I'm doing here. I'm going to dig deep into that pot and bring

ever

ything to the surface.

I went ahead and added tomato paste. I would say a good spoonful, good or not. And then I'm going to get ketchup. And guys, I don't measure anything. I'm just doing what I think is right. So I added some ketchup. I can't even tell you how much it probably is. Maybe I think maybe a good a good spoonful informs a generous spoonful. Alright, now I'll go ahead and put the small one on and let it boil, so now that it's boiling I'll go ahead and heat it up more and put that lid on. and we let it cook.

So it's been cooking for about an hour. We are stirring everything checking that it looks great. I don't know if you can see all that oil. Yeah, that's a ton of oil and grease that's on the surface and I'm going to go ahead and take a spoon and remove all that oil. I was just showing you a little preview, it took me a while, so I did a lot of it on camera and I kept doing it until it just wasn't right, so at this point, if it's towards the end, it's been cooking for about four to five hours.

So I went ahead and diced some tomatoes, chopped some cilantro and parsley, and added fat. Then I'll let it cook for about five to ten more minutes, and then I'll be done. And this is the finished product I hope you enjoyed this video. It was so good. The only thing I would have done differently. I added more adobo seasonings, doable things that become secret. I love that condiment, so I regret going to the store. There you have it. I hope you enjoyed this video. Tell me about your wonderful day and enjoy your ass.