Oxtail and Leg Beef Stew

How To Cook Oxtail and Leg Beef Stew

This recipe I learned from my mother she used to cook this dish when we are a kids back to the Philippines. When we first migrated here in America and have first gathering in my mom house she prepared this one of her dish that everybody liked.

My husband he is so picky eating habit, if not my stuff I mean if I'm not the one who cooked he will never eat, so I decided to try to cook this dish with my own idea.

So he started eating till he loved to eat this dish.

I posted the recipe of my mother you will find below, and I'm sure you will like to eat this dish too.

Ingredients:

2 pieces leg beef

1 large oxtail

1 can Garbanzos

1/2 can salted beans

1 whole garlic (crush)

1 piece large onion (sliced)

1 piece medium ginger (sliced)

1 tablespoon Tamarind Soup

2 cubes Bouillon knorr

1 tablespoon Peanut Butter

3 Bay Laurel leaves

1 teaspoon whole Black Pepper

1 teaspoon Cinnamon powder or 1 stick

1 red Bell Pepper

1 cup Green Peas

8 cups of water (just estimate be sure it is enough to cook and little gravy)

Procedure:

Boil the water then put the leg beef, after boiling the water throw out the water, and remove the leg beef put aside.
Boiled another water and add the leg beef, bouillon, ginger, garlic, cinnamon, laurel, black pepper, and tamarind soup on it, and stir all together.
While cooking the leg beef until tender add the oxtail, and salted beans, and reduce the heat to low. Cover and simmer 30 minutes until cooked.
If you think the meat are cooked add the green peas, stir all together then cover and simmer 5 to 10 minutes..
Then add the garbanzos, red pepper, and peanut butter, and stir again, cover and simmer 5 minute until all the vegetables are tender.
When it cooked serve with basmati rice while hot.

Enjoy everyone....http://shehgarlynn-myfavoriterecipes.blogspot.com/

Pizza

Hi! I used to baked pizza when I'm in Kuwait during Ramadan, to share to our neighbor, friends, and to my sister in Islam.

Ingredients:

4 cups white flour

1 teaspoon salt

2 tablespoon sugar

1 tablespoon yeast

2 tablespoon milk powder

4 tablespoon ketchup

2 cup mozzarella cheese, grated

1/4 cup olive oil

2 tablespoon dried mint

1 1/2 cup water

Preparation:

Combine flour, yeast, salt and sugar, add water and knead until get smooth and homogenous dough .
Cover and keep in warm place until double size.
Divide dough into balls, put over floured tray. Cover and keep for 5 minutes.
Combine, cheese, olive oil, ketchup and dried mint-flatten each piece on floured surface, arrange over greased oven-pan.
Pour 3 tablespoon cheese mixture on each piece and bake in oven.

Chicken Biryani

Hello everyone! I want to share the chicken biryani my husband favorite dish. I learned this recipe from our family friend in Kuwait.

Preparation in cooking:

Ingredients:

1 kg Chicken (cut into pieces)

500 gm Basmati Rice (washed and soaked for 30 minutes)

Whole Garam Masala (1/2 stick cinnamon, 2 bay leaves, 1 teaspoon black pepper, 1/2 teaspoon cloves, 1/2 teaspoon cardamons, 1 teaspoon coriander, 1 teaspoon cumin

4 teaspoon garam masala powder

50 gm butter

4 teaspoon Garlic (chopped)

1 cup Onions (sliced)

4 teaspoon ginger (chopped)

3 teaspoon Red Chili Powder

1 tablespoon Coriander Powder

5 tablespoon Oil

2 teaspoon Turmeric Powder

2 cups Curd (yogurt)

3/4 cup Tomato (chopped)

4 Bay Leaves

For the marinade:

1 1/2 teaspoon Red Chili Powder

2 teaspoon Finger (chopped)

2 teaspoon Garlic (chopped)

1 teaspoon Garam Masala Powder

1 teaspoon Turmeric Powder

1 cup Yoghurt

salt to taste

For garnishing:

1/2 gm Saffron (dissolved in 1/2 cup milk)

2 tablespoon Rose Water

Procedure:

Put all the ingredients of the marinade in a bowl and mix well.
Add chicken pieces to it and leave for an hour.
Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
Cook the rice until 3/4 is done, drain and keep it aside.
Heat oil in a thick bottomed pan and add remaining whole garam masala.
Allow it to crackle, add sliced onions and saute it till golden brown.
Add 1 teaspoon of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice.
Cook for 5 minutes, combine marinated chicken with it.
Cook the chicken until is tender.
Place alternate layers of chicken and rice.
Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
Carefully end it with the rice layer topped with saffron and rose water.
Cover and seal it with aluminum foil.
Cook it further on low flame for 10-12 minutes
Chicken Biryani is ready to serve.