Tips from my experience: cook the meat for a minimum of 4 hours on low heat, add the big bones first and then gradually add the smaller bones (2hrs min for smaller ones otherwise they just fall apart), use boiling water, use a pot without a steam whole as you need the water to cover the meat constantly, for the last 30mins or so take the lid off and turn the heat up to reduce the liquid, after cooking place lid back on and leave for 15mins or so before serving with rice. Good additions are potatoes, carrots, cumin seeds, mustard seeds and pepper corns. Only cook on a day you are not working 😀
I'd second that cooking time. I tend to slow cook oxtail, in half and half red wine and stock, until it's falling to bits, sort out the bones and unrendered fat and connective tissue, chop up the bigger bits of meat and use it, once it's reduced to a suitable consistency, as a ragu for pasta.
Hi Latif bai, what a dish! I just finished cooking this oxtail curry today! OMG the flavours in the gravy & the meat is so soft. I cooked it exactly like you did, on the stove top, but well worth the wait...i know my husband is going to devour his dinner... Its my first time to cook oxtail. I dont mind cooking it again. I also tried a few of your other recipes & was never dissapointed. Thank you so much & God bless⚘
I've been making oxtail curries for years. I add some mixed powder to the flour before dredging the meat. Sauté everything nicely then into the slow cooker for 4 hours...superb. Fortunately my butcher has a farm with his own cattle and sheep so oxtail, fore ribs, lambs neck and shanks are always available. You haven't lived till you've tried beef and kidney curry!
Growing up in Northern Ireland, we would have had oxtail soup or stew in the autumn and winter months. Traditionally, Irish Stew is made with lamb, but oxtail is SO rich and gelatinous and flavoursome...A beautiful cut of meat, sadly not so common in 2021....Your recipe looks absolutely DELISH, and I'll be giving it a go next week! 😋😋😋😋😋😋😋👍👍👍👍
Hi you can cook the oxtail separate for an 1hr plus boiling water, then let dry, and the flour it a bit then fry/braze the meat, and follow your process in cooking. Then you can use the let over boiled water the oxtail was initially cooked in has the stock for the oxtail when cooking the curry so the flavours are nature. Rizwan
Being from NYC (Manhattan) and having lived in Brooklyn (the Caribbean Capital, especially the Jamaican Capital lol🤣🤣) for eight years between Flatbush, Canarsie and Brownsville, I dived into the incredible and wickedly delicious dishes from the West Indies and ESPECIALLY from Jamaica where I was introduced to what is now my 2nd favourite cuisine from the Caribbean after Puerto Rican cuisine and oxtails are my absolute FAVOURITE!! Where I live now has a good sized community from Brazil and there are a few very good restaurants in town and my two favourites are all that you can eat buffets and one of them has Brazilian style (of course) oxtails every Thursday that are HUGE and so delicious! So oxtails are not only cooked by Jamaicans albeit their version is my FAVOURITE, I'd like to try your version that looks absolutely delicious. This is the first time (I think) that I've ever commented on your channel and I've been a subscriber at least two years (or possibly longer now) and I must tell you that I love your channel and the delicious content. Keep up the great work and thank you Sir!
I often cook oxtail during the winter, slow (3 hrs typically) in the oven. With onions, salt, pepper, carrots. In a casserole dish, Cover with water or stock. Heaven on a plate. It will be interesting to adapt my approach with Indian spices, I think heaven on a plate :). Another cut for very long slow cooking is shin of beef, gelatinous and needs about 3 hours in the over casserole. Lamb best end of neck (used in traditional hotpots) is the same.
Excellent effort, looks delicious. Oxtail takes long to cook but you can help the process if cooking on low/mid. First let the meat soak for only a few minutes in white vinegar, then rinse with water. During the cooking process also add a tablespoon of natural yoghurt (anytime before or after the spices). This tenderises the meat whilst cooking.. I would add tiny bit of seasoning to the flour, when you sear meat it doesn’t absorb the seasoning as well as normal… so giving it that initial bit in the flour helps balance it all. otherwise everything as you normally said
Just had a dig around in the freezer and found an ox tail and tongue from our steer. I shall have a go at this tomorrow.... Edit: I made ox tail, ox tongue and found some beef skirt in the freezer. I started to stew the big pieces of tail at 9am and added the smaller pieces and chopped tongue at around 1pm then the skirt at about 3pm. I then did the sauce at around 4pm. I roughly trebled or quadrupled your recipe. I also made the pilau rice from one of your other videos. One thing I would do next time is let the curry sit for a while and skim off more of the fat from the meat as this made the curry really filling and heavy.
Not bad for a first attempt, but try cooking it in a Dutch oven, no flour, and braise it for about 5 hours at 120 Celsius. That's how I do braised oxtail. I cooked it when my friends were here and lifted a piece of oxtail up by my fingers and the meat literally fell off the bone and into the stew. Well worth the 5 and a half hours, and it's all in one pot so no wasted flavour
I can’t watch your videos any longer 😠 you make me hungry 😩😂 but it’s about 2 am in the US rn and everything is closed anyway! 😂 thank you so much for sharing your talent
@@JohnDoe-ji8dq Indeed same in Bedfordshire - but the farm shop I favour will also sell bones, so I could go for a combo of bones and skirt, cheek or shin. Shin is lovely, and will also give up some gelatin.
Personally I have never cared for beef in curry spices. Lamb or better yet, mutton, is much sweeter and seems to meld with the spices better. But I do have some oxtails in the freezer. Maybe I Will try it.
Followed the recipe, added the oxtail back in and water. Cooked for half an hour. Then I added it to my slow cooker and cooked on high for 5 hours. Cooked beautifully. Unfortunately only disaster was everyone sampled it as it smelt wonderful I have to share it!
Love all the videos and content. Would love to see a lot more of your mums and aunties authentic recipes. To get a true feel for Bangladeshi food even though I love BIR food. Coming to visit the restaurant on the 5th of December, hope you’re there then for us to say thank you for helping us through lockdown!
Brown the ox tail. Use a very little amount of oil on a high heat and add the meat. Brown very very well then remove. I'd recommend no flour Start cooking.... This pm today I have just finished an Ox Tail Bhuna based on your recipes and it was fantastic.
Today I shall be cooking a Goat curry. Was going to cook your OX tail curry. But couldn't get any oxtail :(. But this goat curry is my own take on what I've learnt from you Latif. Hope it turns out as I hope. But I can tell you the smell in my kitchen is absolutely phenomenal lol, sorry for using your phases Latif lol. We shall be having Sweet Saffron pilauf rice with almonds and currents. Thanks Latif for your great inspiration and making me a better cook lol. Respect brother :)
Hey Latif........... How about showing some of your video`s that fail lol, Surely you must have some, If I recorded myself I would have tons of fails but everything you touch turns to gold bro, Love it my friend, Keep er lit, Chris
Hi from London UK 🇯🇲 heritage we would usually season the meat a day before or 2 days we would get the oxtail cut to equal sizes and then Brown the meat..just a tip. Oxtails and butter beans...or whatever 🤔mmm..fix up your knowledge
Thank you for your advice. It was my first time cooking it and I used South Asia style cooking however I browned the meat beforehand. It tastes spectacular however like I said I would cook this for minimum 3 hours. Give this recipe a try. I respect your culture and Caribbean flavours however I hope you respect mine. Food is love and unites people. God bless you ❤️
Im sure chef Latif appreciates your tip, however he clearly stated at the beginning of the video that a subscriber requested an "oxtail curry", at no point did he specify that it was Jamaican, he is renowned for cooking south Asian cuisine to perfection, he is a highly skilled and qualified chef who owns and runs his own restaurants, company Director, owner of many businesses and has travelled the world. Sounds like he's pretty clued up from where im standing🤷♂️ just saying
@@LatifsInspired Great knowledge is Key ..yes our Caribbean islands have had Indian descents for hundreds of years we are a true mixed of culturals around the world also from Syrian, South America to all kinds of people of colour. We as Black British have always incorporated others races in the ages of struggle in this country has been a leading force of Change since the 70s..so It's good you've taken the Tip and seen how you spoke..Good but as a Senior Black Caribbean British born, my experience is very intensive..It's all about learning and research..Yes my bestie is a Pakistani Ilford 😘
@@cinderell5414 Bless you. I love learning and like I said food is amazing however if you guys use my recipe then you will truly appreciate more diversity. Food is amazing, it’s love, passion and deliciousness…
Really enjoy your videos, especially about BIR style dishes. Can you tell me why Beef currys (such as beef rogan josh/jalfrezi,etc) don't appear on resturant menus? I don't eat chicken because I don't like the taste, but I would gladly eat an Indian style beef curry, but this does not seem to be an option. Good luck for the future and look forward to new videos
Wa alaikum assalam wa Rahmatullah. Lol, Subhan Allah it does look like mini Naga however it’s a mildish chiili grown in my aunt’s garden. Organic chilli.
Hi Aassalamualaikum, just wanted to ask if you can show or make cow throat( shahshi ). Mashallah the ox tail came out really nice but I would love to try making it, but that's if I can get hold of it
Prep is spot on Latif, especially liked the ribbed bay leaves :) Lovely dish and great video. But I would try a Slow Cooker next time, rather than the long simmer in the kerhai or pot etc... and while ovens make a nice Ox Tail covered with foil (shiny side in), 3-4 hrs in an oven is costly and needs continued watching. Alternatively, just whack everything in the Slow Cooker in the morning and set your phone for teatime. Procedure... Use Latif's most excellent meat prep and his bargar of the spices/onion etc but then bung them all into a slow cooker where the crock has been rubbed with ghee. Top with water so the meat doesn't dry out, especially if you are hurrying the process by cranking up the heat. (Those knobbly bits on the top of each section of tail are tasty and should be covered with the gravy throughout cooking.) Pressure cookers also are good but observe safety as the valve could get blocked, because "like" the cow feet, tails are full of sticky glue stuff. Once the dish is ready, If I have time, I let the completed dish cool and then put it in the fridge. This allows you to easily separate the fat which is great for roasting potatoes Re-heat the tails and gravy. Serve with Atta Chapati or Nan because as you say, they go well with the rich taste as they are not greasy.
Salam Latif Brother. Amazing looks amazing. My Dad used to make a proper Bangladeshi soup with huge bones with marrow with veg. It had a hint of Shatkora! We used to have it with baguette or chapatti. Is there anything you can do to help replicating this? My son loves Marrow from bone and he is 5. He actually likes spice hitting his throat. Big from Aberdeen Scotland. Oh we are from Biswananth Sylhet. Thank You
Your vids do inspire me to cook more south Asian food 🤍🤍💙💙
Bless, thank you
Tips from my experience: cook the meat for a minimum of 4 hours on low heat, add the big bones first and then gradually add the smaller bones (2hrs min for smaller ones otherwise they just fall apart), use boiling water, use a pot without a steam whole as you need the water to cover the meat constantly, for the last 30mins or so take the lid off and turn the heat up to reduce the liquid, after cooking place lid back on and leave for 15mins or so before serving with rice. Good additions are potatoes, carrots, cumin seeds, mustard seeds and pepper corns. Only cook on a day you are not working 😀
I'd second that cooking time. I tend to slow cook oxtail, in half and half red wine and stock, until it's falling to bits, sort out the bones and unrendered fat and connective tissue, chop up the bigger bits of meat and use it, once it's reduced to a suitable consistency, as a ragu for pasta.
Hi Latif bai, what a dish! I just finished cooking this oxtail curry today! OMG the flavours in the gravy & the meat is so soft. I cooked it exactly like you did, on the stove top, but well worth the wait...i know my husband is going to devour his dinner... Its my first time to cook oxtail. I dont mind cooking it again. I also tried a few of your other recipes & was never dissapointed. Thank you so much & God bless⚘
Love oxtail curry! It also goes well with plain jasmine rice 🍚
I love Oxtail. I have to order it from my local butchers.
Looks great 👍🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻 Stay blessed
Bruno the man. You just put a smile on my face. Thank you for your support truly inspiring
Lovely technique Chef. I love how you can use your skills to cook things you have never done before, so well!
bismillah! gorgeous food my friend. I'm going to try making that meal for my elderly mum and dad. they'll love it.
I've been making oxtail curries for years. I add some mixed powder to the flour before dredging the meat. Sauté everything nicely then into the slow cooker for 4 hours...superb. Fortunately my butcher has a farm with his own cattle and sheep so oxtail, fore ribs, lambs neck and shanks are always available. You haven't lived till you've tried beef and kidney curry!
Growing up in Northern Ireland, we would have had oxtail soup or stew in the autumn and winter months. Traditionally, Irish Stew is made with lamb, but oxtail is SO rich and gelatinous and flavoursome...A beautiful cut of meat, sadly not so common in 2021....Your recipe looks absolutely DELISH, and I'll be giving it a go next week! 😋😋😋😋😋😋😋👍👍👍👍
Love Latifs.....love oxtail...this one is gonna be 10 hours in de slow cooker
My daughter made this for me today. It was so delicious!
Looks delicious!! 😋 I cook it in the pressure cooker and finish it on top of the stove.
Your videos past and present are changing the way I'm looking at food and cooking at home. Thanks a lot buddy- this looks like another great one.
Green chillies look so cute. And from aunt's garden. You are lucky. ☺
They aren’t they.
Hi you can cook the oxtail separate for an 1hr plus boiling water, then let dry, and the flour it a bit then fry/braze the meat, and follow your process in cooking. Then you can use the let over boiled water the oxtail was initially cooked in has the stock for the oxtail when cooking the curry so the flavours are nature. Rizwan
Seriously subscribed because of this amazing recipe!!!! Thanks chef!!!
Being from NYC (Manhattan) and having lived in Brooklyn (the Caribbean Capital, especially the Jamaican Capital lol🤣🤣) for eight years between Flatbush, Canarsie and Brownsville, I dived into the incredible and wickedly delicious dishes from the West Indies and ESPECIALLY from Jamaica where I was introduced to what is now my 2nd favourite cuisine from the Caribbean after Puerto Rican cuisine and oxtails are my absolute FAVOURITE!!
Where I live now has a good sized community from Brazil and there are a few very good restaurants in town and my two favourites are all that you can eat buffets and one of them has Brazilian style (of course) oxtails every Thursday that are HUGE and so delicious! So oxtails are not only cooked by Jamaicans albeit their version is my FAVOURITE, I'd like to try your version that looks absolutely delicious.
This is the first time (I think) that I've ever commented on your channel and I've been a subscriber at least two years (or possibly longer now) and I must tell you that I love your channel and the delicious content. Keep up the great work and thank you Sir!
Maybe you could give us a recipe for "Brazilian style (of course) oxtails "
YES YES YES thank you very much for this. I told you you would like it. I’m making this tomorrow for the family.
Wow I made it was excellent thanks for Sharing
Love watching your videos and making the food, from South Africa
I have a beef shank in the freezer that I'm going to make this recipe with.. Great cooking!
Sort of beef, ain’t it? 🤣👍❤️❤️❤️❤️
Lol, yup
Yes, taken from the tail of the cattle, Cooked long and slow it's amazing..
@@dnmurphy48 I know. I was quoting Latif.😁👍
I often cook oxtail during the winter, slow (3 hrs typically) in the oven. With onions, salt, pepper, carrots. In a casserole dish, Cover with water or stock. Heaven on a plate. It will be interesting to adapt my approach with Indian spices, I think heaven on a plate :).
Another cut for very long slow cooking is shin of beef, gelatinous and needs about 3 hours in the over casserole. Lamb best end of neck (used in traditional hotpots) is the same.
Neck of lamb is GREAT in a stew, with barley/veg & dumplings .
@@JohnDoe-ji8dq Too true. :)
Excellent effort, looks delicious. Oxtail takes long to cook but you can help the process if cooking on low/mid. First let the meat soak for only a few minutes in white vinegar, then rinse with water. During the cooking process also add a tablespoon of natural yoghurt (anytime before or after the spices). This tenderises the meat whilst cooking.. I would add tiny bit of seasoning to the flour, when you sear meat it doesn’t absorb the seasoning as well as normal… so giving it that initial bit in the flour helps balance it all. otherwise everything as you normally said
Just had a dig around in the freezer and found an ox tail and tongue from our steer. I shall have a go at this tomorrow....
Edit: I made ox tail, ox tongue and found some beef skirt in the freezer. I started to stew the big pieces of tail at 9am and added the smaller pieces and chopped tongue at around 1pm then the skirt at about 3pm. I then did the sauce at around 4pm. I roughly trebled or quadrupled your recipe. I also made the pilau rice from one of your other videos.
One thing I would do next time is let the curry sit for a while and skim off more of the fat from the meat as this made the curry really filling and heavy.
Comfort food at it's best. Slow, no stress cooking. Wonderful!!!
I love ox tail but I never thought to curry it, I usually make soup. You have done a super job, it looks great.
Looks brilliant I’ve cooked oxtail before you def need pressure cooker I’ve never tried it curried I soon put that right !
Amazing 👌
Low and so is so worth it flavour plus
That looks FANTASTIC....I'm sure I can smell it from here too.
Not bad for a first attempt, but try cooking it in a Dutch oven, no flour, and braise it for about 5 hours at 120 Celsius. That's how I do braised oxtail. I cooked it when my friends were here and lifted a piece of oxtail up by my fingers and the meat literally fell off the bone and into the stew. Well worth the 5 and a half hours, and it's all in one pot so no wasted flavour
I can’t watch your videos any longer 😠 you make me hungry 😩😂 but it’s about 2 am in the US rn and everything is closed anyway! 😂 thank you so much for sharing your talent
I regularly cook ox-tail, long and slow. My local butchers has always got it in, and it's cheap!
You're lucky! We have it here in Cambodia, but the pieces are really small, and it costs around $7 for very little.
In London, you're looking at about the same
price as Sirloin steak !!.
@@JohnDoe-ji8dq Indeed same in Bedfordshire - but the farm shop I favour will also sell bones, so I could go for a combo of bones and skirt, cheek or shin. Shin is lovely, and will also give up some gelatin.
Personally I have never cared for beef in curry spices. Lamb or better yet, mutton, is much sweeter and seems to meld with the spices better. But I do have some oxtails in the freezer. Maybe I Will try it.
Must try
You are a legend bro all your reviews excellent
Followed the recipe, added the oxtail back in and water. Cooked for half an hour. Then I added it to my slow cooker and cooked on high for 5 hours. Cooked beautifully. Unfortunately only disaster was everyone sampled it as it smelt wonderful I have to share it!
look so nice, going to try out!
Love all the videos and content. Would love to see a lot more of your mums and aunties authentic recipes. To get a true feel for Bangladeshi food even though I love BIR food. Coming to visit the restaurant on the 5th of December, hope you’re there then for us to say thank you for helping us through lockdown!
Brown the ox tail. Use a very little amount of oil on a high heat and add the meat. Brown very very well then remove. I'd recommend no flour
Start cooking....
This pm today I have just finished an Ox Tail Bhuna based on your recipes and it was fantastic.
Gonna give this a try, looking absolutely delicious 🤤
Yeh man, this looks lush, like am getting a hunger rush, never tried it, inshaallah I will dow, nice 1. Brova el, this dish definitely rings my bell
Respect. Thankyou. Always
Oxtail is good for health. I want to learn this recipe.😀👍👍
Lovely video my man, I really enjoy a good oxtail. But currying it? I'll have to try that ASAP!
Lovely! Will give this a go.
Bro you would never believe it we got oxtail yesterday and you released this video just in time :)
Cost per kg ?.
@@JohnDoe-ji8dq the oxtail was £11/kg and the beef shin was £6.25/kg
absolutely amazing brother! 👍🏼
Looks yummy
I'm actually going to try make this because there isn't to much ingredients, cheers
Lovely
Thank you. Looks amazing. Be cooking this quick smart.. Mouths watering
Wow, this is the recipe I’ve been waiting for! I just love oxtail. Gonna head to the butcher and start cooking🤤
I love oxo tail soup and stew and i know dout i will love this one too . Best things are worth waitting for keep um coming fella another great dish
Me and my pal did an oxtail curry with a pressure cooker a few years ago. Was superb, definitely doing one soon man. Thanks. 👊
Well prepared and delicious 😋
as always such a great recipe. thank you as always Latif, top job
that looks unreal! need to try this, cheers.
I know that your Oxtail will be very tasty.
Was delicious
Wicked curry mate!
honestly this looks so delicious
That looks so good. Thank you Chef.
Today I shall be cooking a Goat curry. Was going to cook your OX tail curry. But couldn't get any oxtail :(. But this goat curry is my own take on what I've learnt from you Latif. Hope it turns out as I hope. But I can tell you the smell in my kitchen is absolutely phenomenal lol, sorry for using your phases Latif lol. We shall be having Sweet Saffron pilauf rice with almonds and currents. Thanks Latif for your great inspiration and making me a better cook lol. Respect brother :)
I must try this, cheers for the recipe chef!
He's not a Chef, he's a one trick pony.
Ox tail is one of my favourite piece of meat
Hey Latif........... How about showing some of your video`s that fail lol, Surely you must have some, If I recorded myself I would have tons of fails but everything you touch turns to gold bro, Love it my friend, Keep er lit, Chris
Looks amazing
Salam my brother seen that you changed the intro looks cool and the handi hai hai making me hungry lol
Wa alaikum assalam wa Rahmatullah.
🤤😋 Add some cassava (yuca in Spanish), and you will be in heaven!!!! I make this stew using bell peppers- all colors!
@Latif great recipe bhai! I really like your pan. Where did you get it from?? TIA 😃
Can you tell me how long this will take in a pressure cooker please?
You can get it in most British Butchers around the country.Needs to be cooked low n slow for maximum flavour and tenderness.
& don't forget the bank loan if cooking for more people !.
I suppose one can put it in an oven to braise for hours rather than pressure cook ?
Looks delicious.
Hi from London UK 🇯🇲 heritage we would usually season the meat a day before or 2 days we would get the oxtail cut to equal sizes and then Brown the meat..just a tip. Oxtails and butter beans...or whatever 🤔mmm..fix up your knowledge
Thank you for your advice.
It was my first time cooking it and I used South Asia style cooking however I browned the meat beforehand. It tastes spectacular however like I said I would cook this for minimum 3 hours. Give this recipe a try.
I respect your culture and Caribbean flavours however I hope you respect mine.
Food is love and unites people. God bless you ❤️
Im sure chef Latif appreciates your tip, however he clearly stated at the beginning of the video that a subscriber requested an "oxtail curry", at no point did he specify that it was Jamaican, he is renowned for cooking south Asian cuisine to perfection, he is a highly skilled and qualified chef who owns and runs his own restaurants, company Director, owner of many businesses and has travelled the world. Sounds like he's pretty clued up from where im standing🤷♂️ just saying
@@LatifsInspired Great knowledge is Key ..yes our Caribbean islands have had Indian descents for hundreds of years we are a true mixed of culturals around the world also from Syrian, South America to all kinds of people of colour. We as Black British have always incorporated others races in the ages of struggle in this country has been a leading force of Change since the 70s..so It's good you've taken the Tip and seen how you spoke..Good but as a Senior Black Caribbean British born, my experience is very intensive..It's all about learning and research..Yes my bestie is a Pakistani Ilford 😘
@@cinderell5414 Bless you. I love learning and like I said food is amazing however if you guys use my recipe then you will truly appreciate more diversity.
Food is amazing, it’s love, passion and deliciousness…
@@redrose2778 wow, god bless and thank you as I love learning and do take critical views as it only makes me better. Respect and love ❤️
How would you do it in a pressure cooker? How many whistles/minutes?
I would use a pressure cooker , so the times are about halved.
Oxtail!!!!😍it goes brilliant in Caribbean curries so why not Indian curries.
Always eat tpart of the veg that’s near to the ground so eat the stalk as it will be rich in nutrients as it sucks up the goodness from the soil
❤❤❤ Thank you
If you were to put this into a slow cooker (Crockpot) instead of cooking in on the stove, how long would you cook it for?
Great food thank you. Could you please do any other recipes using the Makhani gravy you used in your butter chicken thanks.
Really enjoy your videos, especially about BIR style dishes. Can you tell me why Beef currys (such as beef rogan josh/jalfrezi,etc) don't appear on resturant menus?
I don't eat chicken because I don't like the taste, but I would gladly eat an Indian style beef curry, but this does not seem to be an option.
Good luck for the future and look forward to new videos
You can buy oxtails in Australian Supermarkets.
which brand curry powder would you recommend? thanks
Salam Latif bai was it naga morish or green chillies you cooked with
Wa alaikum assalam wa Rahmatullah.
Lol, Subhan Allah it does look like mini Naga however it’s a mildish chiili grown in my aunt’s garden. Organic chilli.
Hi Aassalamualaikum, just wanted to ask if you can show or make cow throat( shahshi ). Mashallah the ox tail came out really nice but I would love to try making it, but that's if I can get hold of it
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The recipe I've been waiting for 🐂
What kind of pan/pot would you call the one you're using? Would you consider it like a Balti pot?
Did Latif say anything about flavour??
I must have missed that part. 😁😁😁😁
Prep is spot on Latif, especially liked the ribbed bay leaves :) Lovely dish and great video. But I would try a Slow Cooker next time, rather than the long simmer in the kerhai or pot etc... and while ovens make a nice Ox Tail covered with foil (shiny side in), 3-4 hrs in an oven is costly and needs continued watching. Alternatively, just whack everything in the Slow Cooker in the morning and set your phone for teatime. Procedure... Use Latif's most excellent meat prep and his bargar of the spices/onion etc but then bung them all into a slow cooker where the crock has been rubbed with ghee. Top with water so the meat doesn't dry out, especially if you are hurrying the process by cranking up the heat. (Those knobbly bits on the top of each section of tail are tasty and should be covered with the gravy throughout cooking.) Pressure cookers also are good but observe safety as the valve could get blocked, because "like" the cow feet, tails are full of sticky glue stuff. Once the dish is ready, If I have time, I let the completed dish cool and then put it in the fridge. This allows you to easily separate the fat which is great for roasting potatoes Re-heat the tails and gravy. Serve with Atta Chapati or Nan because as you say, they go well with the rich taste as they are not greasy.
Yay was waiting for this
What's the name of the supermarket you got it from... I'd like to check it out
How would you have changed your technique for a slow cooker? That’s how I’d like to prepare this dish.
So yummy bro
Yum!
Looks unreal. I willill have to find out if my butchers does oxtails.
Salam Latif Brother. Amazing looks amazing. My Dad used to make a proper Bangladeshi soup with huge bones with marrow with veg. It had a hint of Shatkora! We used to have it with baguette or chapatti. Is there anything you can do to help replicating this? My son loves Marrow from bone and he is 5. He actually likes spice hitting his throat. Big from Aberdeen Scotland. Oh we are from Biswananth Sylhet. Thank You