DELICIOUS #VEGAN OXTAILS | #GLUTENFREE #SOYFREE

What’s good family it’s your brother Chef Abdul back with a delicious recipe video. Don’t worry I will be making a full video of this recipe I been so busy taking classes and getting this YouTube thing down to a science. Check out the full recipe on my Patreon account I love you all?? I love you all and appreciate you for watching I will see you next week peace?? Thank you for watching I’ll see you next Saturday?? For business inquiries ⬇️ • Vegankingzz@gmail.com • Vegankingzzworld.com • Follow me on Instagram @Vegankingzz • Full recipe below⬇️ https://www.patreon.com/posts/63727868 So what Is Oxtails?⬇️ Oxtail is a popular delicacy that comes from the tail of the cow. The tail is cut into thick pieces or chunks. It is often stewed or braised, releasing superb flavours. But In this video our tail will be a carrot check out a little history I found on google ⬇️ oxtail are popular traditional dishes in South America, West Africa, China, Spain Korea and Indonesia. In Chinese cuisine, it is usually made into a soup called oxtail soup"). In Korean cuisine, a soup made with oxtail is called kkori gomtang (see gomguk). It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter bean or as a main dish (with rice) is most popular in Jamaica and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. In Cuban cuisine, a stew can be made from oxtail called rabo encendido. In the Philippines, it is prepared in a peanut based stew called kare-kare. In Iran, oxtail is slow-cooked and served as a substitute for shank in a main dish called baghla-poli-mahicheh which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic. In India, it is known as dumghazah in the parts in and around Lucknow, Uttar Pradesh and is considered a delicacy.

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