Ravo Recipes

Steps:

• In a pan, melt the butter and add the ravo in it and fry it on a slow fire a little while in the butter, add the milk gradually t it, stirring all the time, add the sugar and keep stirring it till it thickens. (After adding all the milk and sugar you can cook it on high, but keep turning it or it will become lumpy). Close the stove and add essence and elchi-jaifal or only take 2 elci and crush it into fine powder and add to ravo for flavoring.
• OR.
• Just put milk, ravo and sugar all together with a little butter or ghee in a pan and keep stirring it on the flame till it thickens, then add the flavoring I wanted.
• Rose essence - You can get small bottles of essence. Rose essence is quite strong, so put just a little bit or you can put if you like vanilla essence instead. That also a little only if you cannot get rose essence. This is just for giving extra flavor. (Optional).
• Toast some sliced almonds and raisins and sprinkle on top for extra flavor. Serve with Boiled Eggs cut in half.

Steps:

• Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
• Drain oxtails, discarding all but 1/2 cup of the marinade.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
• Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
• Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.