@x_kraora: وحش مدريد فيدي فال فيردي المقاتل #تيم_كرار_ميليتاو🇧🇷 #كرة_قدم_عشق_لايتنهي #عمك_ميليتاو #ريال_مدريد_عشق_لا_ينتهي #هلا_مدريد_دائما_وابدا👑❤ #شيخ_المدافعين_كرار_ميليتاو

كرار_ميليتاو🇧🇷
كرار_ميليتاو🇧🇷
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Saturday 02 November 2024 18:41:36 GMT
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user7359496397035
هادي سلمانی قناتی :
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2024-11-03 11:41:24
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user76855413341338
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2024-11-03 05:31:53
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user3817478595258
كرار هشام كرار هشام :
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2024-11-02 22:14:45
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2024-11-07 17:36:05
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BRAISED BEEF SHORT RIBS 🥩🤤🔥 This takes a little time but its sooooooooo very worth it! A proper little date night showstopper that will save you spending £££££ at a restaurant! Stock: - marrow bones (grabbed 4 from the butchers, super cheap) - roast these in a super hot oven for about an hour until they’re nice and brown - add them to a big stock pot with carrots, onion, celery, parsley, bay leaves, thyme, peppercorns, garlic, apple cider vinegar & water nearly to the top! - then simmer on low for 4-8 hours or stick it in the oven at about 100 degrees C overnight! Longer = more flavour! - drain this off through a sieve & ideally cool completely and remove the fat (You can obviously buy shop bought stock and start here) Short Ribs: - optionally pat dry, salt & leave uncovered in the fridge overnight - this is dry brining and will allow the salt to penetrate the meat and make it more flavourful! - then brown off your short ribs in a casserole dish a few mins each side then leave to rest - now your mirepoix (diced carrots, onions & celery) into the pot with garlic, salt & pepper for a few mins - add your tomatoe paste, wine and scrape the bottom of the pan cooking off the alcohol & your tomato paste.  - then add thyme & bay leaves, your ribs and your stock making sure its covering your meat - then roast in the oven for about 4 hours at about 150c or 8 hours at 100c or about 3 hours on a low simmer - remove it and your ribs should be able to be pulled apart but should really fall apart (but i think this is really preference) - either blend in your veg, or have it chunky or remove it - then reduce your sauce right down on high heat until it becomes thick and delicious - then serve, mash down, rib on, gravy/sauce over the top then classically add chopped chives & pepper! - ENJOY!!! Mash Potato - peel & boil your potatoes until soft in plenty of salt, drain & then leave to steam for a few mins - geab a potato ricer or a masher and get it creamy - then warm some cream, add it with butter & parmesan - mix it through until you have your desired texture #beefshortribs #slowcookerrecipe #datenightideas #braisedbeefshortribs #slowcooker #beefstock
BRAISED BEEF SHORT RIBS 🥩🤤🔥 This takes a little time but its sooooooooo very worth it! A proper little date night showstopper that will save you spending £££££ at a restaurant! Stock: - marrow bones (grabbed 4 from the butchers, super cheap) - roast these in a super hot oven for about an hour until they’re nice and brown - add them to a big stock pot with carrots, onion, celery, parsley, bay leaves, thyme, peppercorns, garlic, apple cider vinegar & water nearly to the top! - then simmer on low for 4-8 hours or stick it in the oven at about 100 degrees C overnight! Longer = more flavour! - drain this off through a sieve & ideally cool completely and remove the fat (You can obviously buy shop bought stock and start here) Short Ribs: - optionally pat dry, salt & leave uncovered in the fridge overnight - this is dry brining and will allow the salt to penetrate the meat and make it more flavourful! - then brown off your short ribs in a casserole dish a few mins each side then leave to rest - now your mirepoix (diced carrots, onions & celery) into the pot with garlic, salt & pepper for a few mins - add your tomatoe paste, wine and scrape the bottom of the pan cooking off the alcohol & your tomato paste. - then add thyme & bay leaves, your ribs and your stock making sure its covering your meat - then roast in the oven for about 4 hours at about 150c or 8 hours at 100c or about 3 hours on a low simmer - remove it and your ribs should be able to be pulled apart but should really fall apart (but i think this is really preference) - either blend in your veg, or have it chunky or remove it - then reduce your sauce right down on high heat until it becomes thick and delicious - then serve, mash down, rib on, gravy/sauce over the top then classically add chopped chives & pepper! - ENJOY!!! Mash Potato - peel & boil your potatoes until soft in plenty of salt, drain & then leave to steam for a few mins - geab a potato ricer or a masher and get it creamy - then warm some cream, add it with butter & parmesan - mix it through until you have your desired texture #beefshortribs #slowcookerrecipe #datenightideas #braisedbeefshortribs #slowcooker #beefstock

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