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@aminmansour646: #egypt #مصر #diving ##freediving احلي ما في الفديو علم مصر ❤️🇪🇬❤️

Dive with Amin 👌🤿
Dive with Amin 👌🤿
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Region: EG
Saturday 07 March 2026 22:23:26 GMT
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basmala.mansour5
بَسبوسَهہ 🎀 :
🥰🥰🥰🥰🥰
2026-03-08 12:41:45
0
hawary_masr1
Ashraf El Hawary👳🏻‍♂️🧘🏻 :
🥰🥰🥰
2026-03-08 01:18:06
0
om.amin7801
Om Amin :
❤️❤️❤️❤️❤️❤️
2026-03-23 09:59:03
0
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agradece poder levantarte un día más
agradece poder levantarte un día más
ИНВЕСТОРЫ ЕЩЕ НЕ ВИДЕЛИ ТАКОГО СМЕШНОГО ПАРНЯ Пришел продавать футболки, ему говорят - сожги ты их, на этом не заработаешь. А он за год 270к, только через свой сайт. Просит 212к за 10%. Почему 212? Потому что 200к без заикания сказать не может, забудет презентацию. Честность убила всех. Лучшая презентация в истории по мнению акул. #бизнес #sharktank #стартап #юмор #история
ИНВЕСТОРЫ ЕЩЕ НЕ ВИДЕЛИ ТАКОГО СМЕШНОГО ПАРНЯ Пришел продавать футболки, ему говорят - сожги ты их, на этом не заработаешь. А он за год 270к, только через свой сайт. Просит 212к за 10%. Почему 212? Потому что 200к без заикания сказать не может, забудет презентацию. Честность убила всех. Лучшая презентация в истории по мнению акул. #бизнес #sharktank #стартап #юмор #история
Currently watching grimesxwolk podcast.. Feeling like I might know something
Currently watching grimesxwolk podcast.. Feeling like I might know something
#CapCut #محظورة_مشاهدات #منشوراتي #دينيه_واسلاميه_واذكار_أدعية_استغفار🌴🍂 #قرأنكريم
#CapCut #محظورة_مشاهدات #منشوراتي #دينيه_واسلاميه_واذكار_أدعية_استغفار🌴🍂 #قرأنكريم
اعتذر لنفسك كلما تكون مريض لانك انت سبب مرض جسدك
اعتذر لنفسك كلما تكون مريض لانك انت سبب مرض جسدك
Learn how to make delicious Slow-Braised Jamaican Oxtails with this detailed recipe. Enjoy rich, savory brown gravy and tender meat that falls off the bone. **Ingredients:** * 3 lbs (1.4 kg) beef oxtails, trimmed * 1 tbsp vegetable oil * 1 medium onion, chopped * 4 cloves garlic, minced * 3 scallions, chopped * 1 tbsp fresh thyme leaves (or 4 sprigs) * 1 tbsp freshly grated ginger * 1 Scotch bonnet pepper (whole or pierced) * 2 tbsp soy sauce * 1 tbsp Worcestershire sauce * 1 tbsp browning sauce * 1 tsp ground allspice * 1 tsp smoked paprika * 1 tsp black pepper * 1 tsp salt (to taste) * 2 medium carrots, sliced * 1 can (15 oz / 425 g) butter beans, drained & rinsed * 4 cups beef broth or water (plus more as needed) * 1 tbsp tomato paste * 1 tsp brown sugar (optional) * 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening) **Directions:** 1. **Marinate Oxtails:** Pat oxtails dry. Season with salt, black pepper, allspice, smoked paprika, soy sauce, Worcestershire sauce, browning sauce, garlic, ginger, thyme, scallions, and chopped onion. Mix well, cover, and marinate in the fridge for at least 2 hours (preferably overnight). 2. **Prepare for Cooking:** Remove oxtails from the fridge 20–30 minutes before cooking. Reserve marinade and aromatics. 3. **Brown Oxtails:** Heat oil in a Dutch oven over medium-high heat. Brown oxtails in batches (3–5 minutes per batch), then transfer to a plate. 4. **Sauté Aromatics:** Add reserved marinade ingredients to the pot. Cook for 2–3 minutes, stirring until fragrant. 5. **Add Tomato Paste & Sugar:** Stir in tomato paste and optional brown sugar. Cook for 1 minute, scraping up browned bits. 6. **Simmer:** Return oxtails to the pot. Pour in beef broth/water, add Scotch bonnet, and bring to a gentle boil. 7. **Braise:** Reduce heat to low, cover, and simmer for 2½–3½ hours, stirring occasionally. Add more liquid if needed. Cook until oxtails are fork-tender. 8. **Add Carrots:** During the final 30–40 minutes, add sliced carrots. 9. **Add Butter Beans:** During the final 15–20 minutes, stir in drained butter beans. Remove Scotch bonnet before serving if preferred. 10. **Thicken Gravy (Optional):** If gravy is too thin, either reduce by simmering uncovered or stir in cornstarch slurry and simmer for 2–3 minutes. 11. **Season & Serve:** Taste and adjust seasoning. Return oxtails to the pot, spoon gravy over them, and serve hot with rice and peas or other Caribbean sides. **Details:** * Prep Time: 20 minutes * Cooking Time: 3 hours * Total Time: 3 hours 20 minutes (plus marinating) * Kcal: ~650 kcal per serving * Servings: 6
Learn how to make delicious Slow-Braised Jamaican Oxtails with this detailed recipe. Enjoy rich, savory brown gravy and tender meat that falls off the bone. **Ingredients:** * 3 lbs (1.4 kg) beef oxtails, trimmed * 1 tbsp vegetable oil * 1 medium onion, chopped * 4 cloves garlic, minced * 3 scallions, chopped * 1 tbsp fresh thyme leaves (or 4 sprigs) * 1 tbsp freshly grated ginger * 1 Scotch bonnet pepper (whole or pierced) * 2 tbsp soy sauce * 1 tbsp Worcestershire sauce * 1 tbsp browning sauce * 1 tsp ground allspice * 1 tsp smoked paprika * 1 tsp black pepper * 1 tsp salt (to taste) * 2 medium carrots, sliced * 1 can (15 oz / 425 g) butter beans, drained & rinsed * 4 cups beef broth or water (plus more as needed) * 1 tbsp tomato paste * 1 tsp brown sugar (optional) * 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening) **Directions:** 1. **Marinate Oxtails:** Pat oxtails dry. Season with salt, black pepper, allspice, smoked paprika, soy sauce, Worcestershire sauce, browning sauce, garlic, ginger, thyme, scallions, and chopped onion. Mix well, cover, and marinate in the fridge for at least 2 hours (preferably overnight). 2. **Prepare for Cooking:** Remove oxtails from the fridge 20–30 minutes before cooking. Reserve marinade and aromatics. 3. **Brown Oxtails:** Heat oil in a Dutch oven over medium-high heat. Brown oxtails in batches (3–5 minutes per batch), then transfer to a plate. 4. **Sauté Aromatics:** Add reserved marinade ingredients to the pot. Cook for 2–3 minutes, stirring until fragrant. 5. **Add Tomato Paste & Sugar:** Stir in tomato paste and optional brown sugar. Cook for 1 minute, scraping up browned bits. 6. **Simmer:** Return oxtails to the pot. Pour in beef broth/water, add Scotch bonnet, and bring to a gentle boil. 7. **Braise:** Reduce heat to low, cover, and simmer for 2½–3½ hours, stirring occasionally. Add more liquid if needed. Cook until oxtails are fork-tender. 8. **Add Carrots:** During the final 30–40 minutes, add sliced carrots. 9. **Add Butter Beans:** During the final 15–20 minutes, stir in drained butter beans. Remove Scotch bonnet before serving if preferred. 10. **Thicken Gravy (Optional):** If gravy is too thin, either reduce by simmering uncovered or stir in cornstarch slurry and simmer for 2–3 minutes. 11. **Season & Serve:** Taste and adjust seasoning. Return oxtails to the pot, spoon gravy over them, and serve hot with rice and peas or other Caribbean sides. **Details:** * Prep Time: 20 minutes * Cooking Time: 3 hours * Total Time: 3 hours 20 minutes (plus marinating) * Kcal: ~650 kcal per serving * Servings: 6

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