[2 - 2] the most comforting oxtail soup this
[2 - 4] might be the richest most comforting
[4 - 7] cine gong I've ever had most people use
[7 - 10] pork or shrimp but this this changes
[10 - 12] everything I've been a professional cook
[12 - 14] for over a decade and I'm taking your
[14 - 16] comments and making good soup today it's
[17 - 20] good soup oxtail cineon oh my God it's
[20 - 22] such a comforting broth and it's got
[22 - 25] just like that sourness to it and with
[25 - 28] that fat from the oxtail it's just so
[28 - 30] luxurious and then like all of the
[31 - 33] veggies they just make it so nice and
[33 - 37] Hearty and comforting and nutritious
[37 - 40] oxtail is definitely the move for this
[40 - 43] soup it's just so fall apart and
[43 - 47] tender this is definitely a very
[48 - 51] luxurious sagong nothing more to say on this let's
[51 - 53] sagong nothing more to say on this let's just jump on into the soup okay I made
[53 - 55] my life easier and I just put everything
[55 - 56] on one tray just so I can show you guys
[56 - 59] this is everything I'm going to be using
[59 - 64] to make my sinong now sinong is a very
[64 - 67] comforting pillar of Filipino Cuisine
[67 - 69] and usually it's made with a pork or a
[69 - 71] shrimp but today I'm going to be taking
[71 - 74] it on with an oxtail now why isn't
[74 - 77] sagong made with oxtails in the first
[77 - 80] place reason being is it's meant to be
[80 - 82] you know a quick thing and that's why
[82 - 85] it's usually shrimp pork or my favorite
[85 - 88] salmon with Auntie Li does now the
[88 - 91] reason the other reason reason why is
[91 - 94] oxtails are pretty damn expensive and
[94 - 96] you're not going to be seeing oxtails
[96 - 98] used on this I mean this stuff is hella
[98 - 100] expensive guys so I'm definitely making
[100 - 102] the most out of it now the reason why
[102 - 105] I'm doing this though is I think it'd be
[105 - 108] nice to really slow down the process
[108 - 110] take our time and show the song some
[110 - 112] respect you know let's put some respect
[112 - 115] behind the sup because it's delicious
[115 - 117] okay these are well seasoned salt pepper
[117 - 119] staying that aside and then I'm just
[119 - 121] going to to chop up the veggies that I
[121 - 124] need now for this soup that's going to
[125 - 128] be jalapeno onion and scallion now
[128 - 130] here's something I picked up from Auntie
[130 - 133] lie she is like my auntie in the market
[133 - 137] that makes my favorite Filipino food and
[137 - 139] that is the jalapeno not only is it
[139 - 141] going to add spice but this is going to
[141 - 142] be our condiment later on so she always
[142 - 146] says to use the amount of jalapenos for
[146 - 148] the amount of people you are serving she
[148 - 151] usually recommends one jalapeno per
[151 - 154] person now this is just for myself so
[154 - 155] I'm going to do three cuz I love it
[155 - 159] spicy why not then after that all I need
[159 - 162] is some onion also I just got to point
[162 - 163] this out isn't this the cutest little
[163 - 165] onion you've ever seen I found these at
[165 - 167] the market and I bought a whole bag of
[167 - 168] them because I just love having these
[168 - 170] tiny onions I don't like to always use a
[175 - 175] one remember when I mentioned that it's
[176 - 178] usually a quick thing sinong it's all
[178 - 180] thrown into the pot usually
[180 - 182] and what I want to do is I just want to
[182 - 184] take my time with this man I want to
[184 - 186] take my time so here's what I'm going to
[186 - 187] do I'm going to get a little bit of
[187 - 191] color on all of my Meats okay I'm going
[191 - 195] to get a good old gbd now what does gbd
[195 - 199] mean golden brown delicious just like
[199 - 201] you so this is just going to get a
[201 - 203] little gbd so it can develop some of
[203 - 206] that flavor get some
[206 - 209] caramelization and then then it'll go
[210 - 212] but otherwise it's usually all thrown
[212 - 214] into the pot and brought up to a boil
[214 - 217] still delicious but we could take our
[228 - 228] today all right my friends this is what
[228 - 230] we want right here beautiful color
[230 - 232] that's going to make this so much nicer
[232 - 235] okay so I'm going to toss all of this
[235 - 239] into my pot and then you're going to see
[239 - 241] look at all these beautiful yum yums
[241 - 242] that I've got left over this is all
[243 - 247] oxtail fat all beef fat straight up now
[247 - 250] I take my veggie my garlic my onion my
[250 - 264] scallion bottoms all going
[268 - 268] in adding in all of my charred
[268 - 272] onion garlic scallion and then I'm
[272 - 276] tossing in the tomato and the
[276 - 278] jalapeno to this I'm adding in beef
[278 - 281] stock this is just like a little uh
[281 - 282] broth if you want you could do chicken
[283 - 285] stock vegetable stock water but it's
[285 - 287] just going to be much more flavorful if
[287 - 290] you use the flavor stuff all right check
[290 - 292] it out dude if you're Filipino you know
[292 - 295] your Auntie your mom they use this right
[295 - 298] here this is OG this is what you use but
[298 - 301] look like I said I want to take my time
[301 - 303] I'm not trying to fluff it up and add
[303 - 305] Truffles and all this BS to it I'm not
[305 - 307] doing that I just want to add nice
[307 - 309] ingredients the reason for the packet is
[309 - 312] to save time at the end of the day and I
[312 - 315] want to take my time so I've got some
[315 - 317] Tamarind paste I couldn't find the fresh
[317 - 320] stuff but I've Got The Tamarind paste
[320 - 324] and this stuff is very strong it's got a
[324 - 325] re this is what's going to give it like
[325 - 328] that that acidity that like oomph and
[328 - 331] that umami I really love Tamarin though
[331 - 333] I I grew up on this stuff I was actually
[333 - 336] just telling my mom today I was using
[336 - 337] tambourin she didn't even know what the
[337 - 339] hell that was and we grew up on it she
[339 - 341] only knows it as Tamarindo uh but
[341 - 344] anyways that's beyond the point I I
[344 - 347] wanted to up the flavor with this and
[347 - 350] for some extra umam I'm adding in some
[350 - 354] miso now this is something that would
[354 - 357] add more depth and Umami is some
[357 - 363] fermented miso
[364 - 364] all right look dude I'm using a pressure
[364 - 366] cooker I get it maybe you don't have one
[366 - 368] but if you do makes it so much better 45
[369 - 371] minutes to an hour good if you don't put
[371 - 374] in a pot and let it go for about four or
[374 - 377] 5 hours yeah I know it's a long time
[377 - 379] that's another reason why oxtails aren't
[379 - 380] used for this this is going to
[380 - 382] definitely speed it up all right this is
[382 - 385] my favorite part just lying on the floor
[407 - 407] gong oh my God that smells so good all
[407 - 409] right man so here are some things that
[411 - 414] happen first off this pot needs to go
[414 - 415] back onto a burner this is something
[416 - 418] that was taught to me by TI you take the
[418 - 420] jalapenos out this is the reason why you
[420 - 423] put the amount you want to serve people
[423 - 424] you're taking these out and this is
[424 - 430] going to be separated to make a
[434 - 434] sauce oh my God my power always goes out
[434 - 436] when I work with this
[436 - 438] stuff I'll be right
[438 - 442] back okay and we're back so as I was
[442 - 444] saying I'm going to toss in those
[444 - 447] veggies earlier these are going to go in
[447 - 448] this is just a little bit of aoy you can
[448 - 451] use Bo Choy you can use like spinach
[451 - 453] honestly like whatever green you want to
[453 - 454] use it's all good now this is the part
[454 - 456] where we're going to be flavoring up
[456 - 459] this entire broth you can use calamansi
[459 - 462] or you can use some lime now I would go
[462 - 464] with lime just cuz it's easier for me to
[464 - 467] find they do sell the calaman juice at
[467 - 471] most Filipino or Asian stores Filipinos
[471 - 474] love sour things and this is why you
[474 - 478] know this has to have hell of lime or
[478 - 480] calamansi I'm tell telling you like the
[480 - 483] more sour the better it just really
[483 - 486] balances out with all the fat from the
[486 - 489] Protein that's been cooked up it's so
[489 - 492] delicious and comforting now it's not
[492 - 494] sagong without black pepper it has to
[494 - 498] get Hella black pepper it's really
[498 - 501] peppery I've even had some cine gongs
[501 - 502] where it's just whole pepper corn
[503 - 505] straight up never ground and like I like
[505 - 508] bite into some of those which is not
[508 - 510] nice to most people I I kind of like
[510 - 512] biting into whole pepper corns but most
[512 - 515] people don't so you know grind it up
[515 - 516] then I'll just do some fish sauce
[517 - 519] usually like a tablespoon or two and
[519 - 521] then from there I'll go to taste same
[521 - 525] thing with soy sauce for that umam and
[525 - 527] saltiness you take the
[527 - 530] jalapeno little choppy choppy like such
[530 - 532] and then that just gets a little bit of
[540 - 540] sauce mixy mix then she says this
[540 - 544] is your condiment to go on your rice and
[544 - 548] your soup this is absolutely one of my
[548 - 550] favorite condiments that comes out of
[550 - 551] this soup this soup Community is
[551 - 554] crushing it with the input I loved this
[554 - 556] one so give me some more soups to make
[556 - 559] on the next good soup