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Wednesday 30 July 2025 16:12:27 GMT
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Rabo encendido aka spicy oxtail 🔥🇨🇺 slow-cooked in vino seco, red wine & all the sazón. Serve it up with rice or tostones or in a cheesy sandwich the next day (my fav) 😮‍💨  Ingredients For the Oxtails 3 lbs beef oxtails, excess fat trimmed
 ½ cup extra virgin olive oil, divided
 1 yellow onion, diced
 1 green bell pepper, diced
 1 red bell pepper, diced
 8 garlic cloves, finely minced
 1 cup tomato sauce
 2 cups dry white cooking wine (vino seco)
 1 cup red wine (Tempranillo or Rioja)
 2 tbsp white vinegar
 2 bay leaves
 ⅓ cup fresh parsley, chopped
 For the Sazón Mix
 1 tsp. garlic powder
 1 tsp. onion powder
 1 tsp. ground cumin
 1 tsp. ground coriander
 1 tsp. dried oregano
 3 tsp. salt
 1 tsp. smoked paprika
 2 tsp. Crushed red pepper  Instructions Preheat the oven to 325°F. Pat the oxtails dry and season generously with salt and pepper. Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the oxtails in batches, browning each side for about 2-3 minutes. Once browned, remove from the pot and set aside. In the same pot, add the remaining 4 tablespoons of olive oil. Stir in the onion, bell peppers, and garlic, cooking over medium heat for 5-7min. Sprinkle in the sazón mix & stir. Pour in the tomato sauce, white vinegar, and both wines, stirring to combine. Return the browned oxtails to the pot, ensuring they are fully submerged in the sauce. Stir in the bay leaves & parsley. Taste the liquid and adjust seasoning as needed. Bring the mixture to a boil over high heat, then cover with a lid and remove from heat. Transfer the Dutch oven to the middle rack of the preheated oven. Braise for 2 ½  to 3 hours, or until the oxtails are fall-off-the-bone tender. #oxtail #carribean #cubanfood #recipes
Rabo encendido aka spicy oxtail 🔥🇨🇺 slow-cooked in vino seco, red wine & all the sazón. Serve it up with rice or tostones or in a cheesy sandwich the next day (my fav) 😮‍💨 Ingredients For the Oxtails 3 lbs beef oxtails, excess fat trimmed
 ½ cup extra virgin olive oil, divided
 1 yellow onion, diced
 1 green bell pepper, diced
 1 red bell pepper, diced
 8 garlic cloves, finely minced
 1 cup tomato sauce
 2 cups dry white cooking wine (vino seco)
 1 cup red wine (Tempranillo or Rioja)
 2 tbsp white vinegar
 2 bay leaves
 ⅓ cup fresh parsley, chopped
 For the Sazón Mix
 1 tsp. garlic powder
 1 tsp. onion powder
 1 tsp. ground cumin
 1 tsp. ground coriander
 1 tsp. dried oregano
 3 tsp. salt
 1 tsp. smoked paprika
 2 tsp. Crushed red pepper  Instructions Preheat the oven to 325°F. Pat the oxtails dry and season generously with salt and pepper. Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the oxtails in batches, browning each side for about 2-3 minutes. Once browned, remove from the pot and set aside. In the same pot, add the remaining 4 tablespoons of olive oil. Stir in the onion, bell peppers, and garlic, cooking over medium heat for 5-7min. Sprinkle in the sazón mix & stir. Pour in the tomato sauce, white vinegar, and both wines, stirring to combine. Return the browned oxtails to the pot, ensuring they are fully submerged in the sauce. Stir in the bay leaves & parsley. Taste the liquid and adjust seasoning as needed. Bring the mixture to a boil over high heat, then cover with a lid and remove from heat. Transfer the Dutch oven to the middle rack of the preheated oven. Braise for 2 ½  to 3 hours, or until the oxtails are fall-off-the-bone tender. #oxtail #carribean #cubanfood #recipes

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