@jbvfu83: #تفاعلكم ❤😕 #وبصنعاني🧡🦋 #اكسبلورexploreyfpシforyoupag #مالي_خلق_احط_هاشتاقات🧢

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Tuesday 08 September 2026 18:32:27 GMT

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"𝑳𝑬𝑰𝑳𝑨"ꨄ :

اويلي اشوف الصنعانيه ذابت

2026-09-09 12:12:47

3

☕︎︎خٰطِوٰة أخٰيِرةّ𓍯 :

وحنا الربحات يزعم نستحي لما نبسر ذيه الكلام 🤭

2026-09-09 16:49:42

1

ضہؤء آلقہمہر 🌚🌸🦋 :

صح مو صنعانيه بس والله اموت على صنعاء واهلها اما المجبر يدخلك عالم ثاني 🥰

2026-09-09 21:08:08

1

. :

احم احم وسعو الطريق الصنعانيه وصلت 🪄🙃

2026-09-09 08:55:06

2

عناد وكبرياء صنعانيه😎 :

لااحد يصدقوش 😂😂

2026-09-26 18:55:10

1

◞ࢪيــ⃪هاف↡𝚁𝚒𝚑𝚊𝚏𐦍 𓏺𓏺. :

ججبرنااا بسسس.

2026-09-08 21:40:21

0

صنعانيه لقنه 🎀🌚 :

الفديو اللي يجبر الخاطر وربي سلا🦋💙💙

2026-09-09 16:13:54

1

girl 🎀. :

دارياتت من ققبل متتقول لنا🙂🎀.

2026-09-21 15:28:34

1

↡♯̶ام الـ͢ـ⃪ــيمـ᭓ـن💗𓆪͢ :

❣️❣️❣️

2026-09-08 19:22:37

2

.ﯠډ//𓍼⃐.𝒘͢𝒅 :

وتفووزز الصنعانيةه🌚🌏☁.

2026-09-08 19:08:44

3

𓆩 الصمت 𝓦𝓪𝓽𝓮𝓮𝓷 ملاذ 𓆪 :

احرجتونا 🙈🙈

2026-09-09 04:29:40

0

🦋عيون♡ المها🦋 :

يعووو يااابه احرجتنا قوووي 🥰

2026-09-08 22:40:33

1

كيوته 🎀 :

يووووووووه فديتنا 🥰🥰

2026-10-02 19:53:25

0

♡゙↯ﻣ̶ﹻ⃪ـاࢪ̶ڪِوس 🐆١⁹⤹𓆰 :

ابدااااااااااع

2026-09-08 19:10:01

2

❤️حلاوي ❤️ :

جبرني بك وايش ازيد اقل لك

2026-09-26 18:49:16

0

انيق المشاعر. gg :

جبر قلبك 🥰🥰🥰

2026-09-08 18:41:01

0

باربي صِـنٌعَآنٌيّهِ 😎😒 :

اكيد

2026-09-27 12:18:59

0

𓆩𝓓𓆪 | ملكهہ مستفزهہ^١ :

☺️🤧🎀😂ايش الحراجات

2026-09-21 17:46:43

0

هدِيِڪِ۫ڬ أآࢦحࢦوᤤهۃَِ :

يوووة جعلكم فدا لناا ❣️❣️

2026-10-04 09:54:10

0

الجوري :

فديت الصنعانيه

2026-10-01 07:16:32

1

𐙚 سـكـرة صـغـيـرة🌷 :

يكفيك لما أقول مال أبي وروووحي 💗 صنعانيه 🌷🤍

2026-09-10 05:52:54

1

فــــــ 𝓕𝓵𝓲𝓪𝓷لَآنـــــه🚬 :

2026-09-21 15:44:22

0

جنـ⃪ــﯡטּ| صـنـꪇـعانيـہ͢🍷 :

جبرك الباري 😊

2026-09-08 20:04:45

1

♡゙↯ﻣ̶ﹻ⃪ـاࢪ̶ڪِوس 🐆١⁹⤹𓆰 :

يسعدكك

2026-09-08 19:10:07

0

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#فيديوهات_بالذكاء_الاصطناعي #عبارات_جميلة_وقويه😉🖤 #تصميم_فيديوهات🎶🎤🎬 #الحساب_محضور_ممكن_تسون_اكسبلور

#فيديوهات_بالذكاء_الاصطناعي #عبارات_جميلة_وقويه😉🖤 #تصميم_فيديوهات🎶🎤🎬 #الحساب_محضور_ممكن_تسون_اكسبلور

How to Make Beef Stock 🥩📈 FULL RECIPE BELOW ⬇️ INGREDIENTS: 8 lbs beef bones (whatever your butcher has available) 2 lbs bone marrow 1/4 cup tomato paste 3 tbsp neutral oil 1 large onion 2 large carrots 3 stalks celery 3-4 sprigs thyme 4 bay leaves 1 tbsp whole black peppercorns INSTRUCTIONS: 1. Pre-heat your oven to 400 degrees Fahrenheit. In two large trays/pans, space out your beef bones and toss them with a small squeeze of neutral oil. Roast your bones for 20-30 minutes, or until the bones are lightly golden in colour. Remove the bones from the oven, and brush them in a light coating of tomato paste. Place your bones back into the oven, and roast them for another 20-30 minutes, or until the tomato paste has caramelized, and your bones are nicely browned. I recommend flipping them after the first 10-15 minutes with the tomato paste, so they roast evenly and don’t burn. 2. When you add your beef bones to the oven for their initial roast, add your marrow bones to the oven on a separate, smaller tray. Coat them with a small drizzle of neutral oil. After 20-30 minutes, once the marrow has fully cooked (it will be sunken, and starting to melt away), remove the bones from the oven and scrape out the marrow. Return the bones to the oven for another 10 minutes of roasting, before removing them and setting them aside. 3. With the marrow that you remove, spread 1 tbsp on some toast with some flaky salt and pepper for a nice snack (trust me, you won’t want to skip this step 😉). With the remaining marrow, add it to a large mixing bowl. Cut your onion, carrots and celery into a large dice, and toss them with your marrow. Add them to the oven on a roasting tray, to roast for 10-15 minutes, or until golden. At this point, your roasted bones, roasted marrow, and roasted veggies should all be done! 4. In a large stock pot (I used a 16L pot), add all of your roasted bones + marrow bones, and add enough cold water to cover the bones by at least 2

How to Make Beef Stock 🥩📈 FULL RECIPE BELOW ⬇️ INGREDIENTS: 8 lbs beef bones (whatever your butcher has available) 2 lbs bone marrow 1/4 cup tomato paste 3 tbsp neutral oil 1 large onion 2 large carrots 3 stalks celery 3-4 sprigs thyme 4 bay leaves 1 tbsp whole black peppercorns INSTRUCTIONS: 1. Pre-heat your oven to 400 degrees Fahrenheit. In two large trays/pans, space out your beef bones and toss them with a small squeeze of neutral oil. Roast your bones for 20-30 minutes, or until the bones are lightly golden in colour. Remove the bones from the oven, and brush them in a light coating of tomato paste. Place your bones back into the oven, and roast them for another 20-30 minutes, or until the tomato paste has caramelized, and your bones are nicely browned. I recommend flipping them after the first 10-15 minutes with the tomato paste, so they roast evenly and don’t burn. 2. When you add your beef bones to the oven for their initial roast, add your marrow bones to the oven on a separate, smaller tray. Coat them with a small drizzle of neutral oil. After 20-30 minutes, once the marrow has fully cooked (it will be sunken, and starting to melt away), remove the bones from the oven and scrape out the marrow. Return the bones to the oven for another 10 minutes of roasting, before removing them and setting them aside. 3. With the marrow that you remove, spread 1 tbsp on some toast with some flaky salt and pepper for a nice snack (trust me, you won’t want to skip this step 😉). With the remaining marrow, add it to a large mixing bowl. Cut your onion, carrots and celery into a large dice, and toss them with your marrow. Add them to the oven on a roasting tray, to roast for 10-15 minutes, or until golden. At this point, your roasted bones, roasted marrow, and roasted veggies should all be done! 4. In a large stock pot (I used a 16L pot), add all of your roasted bones + marrow bones, and add enough cold water to cover the bones by at least 2". Set your pot onto a large burner over high heat. Bring the pot to a gentle rolling boil, then immediately turn down the heat to low. Skim all of the fat and impurities that rise to the surface, and discard. Allow the pot to simmer gently at 93C/200F for 4 hours, skimming every hour or so. At this point, you can add your roasted mirepoix, herbs, and peppercorns. Continue to simmer your stock for another 4 hours. Your stock will have reduced by at least 1/4 its original volume, and your bones/mirepoix should be starting to protrude from the stock. You can taste your stock at this point, and confirm that it is flavourful enough to finish and strain! 5. Strain your stock carefully through a fine mesh sieve. Start first by ladling your stock through the sieve, then when your stock pot is less than half full, with the assistance of a wire rack, pour the remaining stock directly through the sieve. #beef #stock #beefstock #homecooking #Recipe

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