All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Stir this mixture into the slow cooker 1 hour before the oxtails finish cooking. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. US Department of Agriculture. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Oxtail is a good source of protein and iron with one serving providing 30.8 grams and 3.6 milligrams respectively. To get the most benefits of eating oxtail, include a variety of healthy vegetables in the recipe. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. By using our site, you agree to our. Store the leftover oxtails in an airtight container for up to 4 days. Season with spices. The tail of the ox (cow) is where this dish takes its name, but there are so many other beefy items that have an important part in this process. Because they are very boney with little meat, oxtails are ideal for making stock and happen to make the most flavorful beef stock. ". Oxtail is mainly used for making soup to extract its rich flavours. Her recipes range from Grandma’s favorites to the latest food trends. Although oxtails are being used for much more than soup or stew nowadays, long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is very little meat. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Feeling trapped by your life and career? % of people told us that this article helped them. Let the oxtails simmer for 2 1/2 to 3 hours, stirring every 15 to 30 minutes. Melt coconut oil on medium heat, scrap off the marinade and brown oxtail alone. Because they are very boney with little meat, oxtails are ideal for making stock and happen to make the most flavorful beef stock. Because of the tail's high amount of bone and cartilage and a small amount of meat, it does need to be cooked low and slow for the best results. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2020 wikiHow, Inc. All rights reserved. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. I make oxtail soup at home, and we just use our fingers to get out all the tasty tidbits, but there's gotta be a better and/or more polite method. An expert shows how to escape. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Oxtail or gravel is part of the cartilage that wraps the bones and cow’s toes without the hairs that are attached to it. It requires gently braising the meat over slow heat. Hang on for dear life with the chopsticks and knaw away? If you are not cooking the oxtail right away, you can store it in the refrigerator for three to five days, or if well-wrapped, in the freezer for up to a year. Arrange the oxtails so they're in a single layer in the skillet. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. By signing up you are agreeing to receive emails according to our privacy policy. discussion, consuming oxtails dates back to when all of an animal was used or consumed, leaving no part to waste. Include your email address to get a message when this question is answered. Add 1/2 tsp. Oxtails How to Cook Them in a Pressure Cooker (by: Richard) Put 5 pounds of Oxtails in a pressure cooker, for 1 hour, they will be ready to eat with the meat falling off the bone. Before skinned and cut into pieces for the market, an oxtail generally weighs 7 to 8 pounds. Beef, oxtails, cooked. Add oxtail, with its juices, and butter. That being said, a 100-gram serving of oxtail has 250 calories. There are 13.19 grams of fat in a serving with a more than a third being saturated. The tail made a wonderfully hearty soup that stretched a small amount of meat with the addition of any variety of vegetables. Ox Tails (H-man's) Brown several seasoned pieces at a time to some oil in a fry pan and transfer to a slow cooker, heavy based pot or casserole dish. Use less of the oil if you're cooking closer to 4 pounds (1.8 kg) of oxtails. Glad to say they were wrong. The thing about oxtail is that it sits … Oxtail is sold in sections, and since oxtail is really a tail, it is thick at one end and thin at the other, so you will get some pieces that are meatier. Dec 11, 2012. But before you can cut it, you have to strip it of its copious covering of fat, which makes the spaces between the bones visible. I usually improvise, so it gave me a good idea of what I need to do. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2020 wikiHow, Inc. All rights reserved. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Yes. A little fat gives the dish flavor. For those outside the oxtail or faux oxtail (would that make it "foxtail?") Heat up the beef broth on the stove and mix in the soy sauce, fish sauce, tomato paste, and butter. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Get daily tips and expert advice to help you take your cooking skills to the next level. Read on to learn how to cook the oxtails in the slow cooker! Reduce … Eating oxtails dates back as far as the consumption of beef when all of an animal was used and no part went to waste. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. For oxtail stew, follow the same steps, except you'll need to thicken the broth with flour or another starch. When you cook the oxtails slowly over low heat, these break down to create a tender beef dish that melts in your mouth. My first oxtails were tender and delicious. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. There will still be a little fat left on the oxtails because they're a fatty piece of beef. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Sure, it takes a little time to get the meat to fully tenderize (as its name implies, oxtail is the meat from the tail of the cow, which means it’s a tougher cut), but all you have to do it is let it simmer over low heat and back away for a few hours. Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Oxtail averages about 3 feet long, and you have to cut it into manageable segments before you can cook it. 1 To get the most benefits of eating oxtail, include a variety of healthy vegetables in the recipe. Thanks. Pressure cook oxtails (by: Charmaine) Hi Jerome, They are also often used for making stock. ", using this method; they use a crock pot or pressure cooker. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2020 wikiHow, Inc. All rights reserved. Oxtail is a good source of protein and iron with one serving providing 30.8 grams and 3.6 milligrams respectively. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Oxtails are eaten the world around, from China and Korea to Jamaica and the USA. When ready to cook them, place the pan in a larger aluminum pan with 1-2 inches of water in the outer pan. Oxtail requires a long time to cook since it’s so bony and fatty; this is the perfect braising meat. The cholesterol count is somewhat high at 105 milligrams. Browning the meat creates a rich, deep flavor. In this post I’m going to show you how I make my smoked oxtails! You may have to put in an order ahead of time as the availability will depend on supply and demand in your area. You can simmer the oxtails on the stove with beans and lots of spices or braise them in the oven with red wine and fresh herbs. It is used in a variety of cuisines, including traditional Jamaican and Chinese recipes. This process will not only soften the … Homemade smoked oxtails that can be eating alone or used in another dish! The main difference I can see between oxtail and other proteins is that you would have to cook a lot of them to get the same amount of meat provided by a single steak or chop. Will be using this recipe from now on. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The flour helps the liquid thicken as it cooks. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Whereas oxtails used to be considered "throwaway" meat, often free for the asking (or close to it), it is now one of the higher-priced cuts of meat, reaching several dollars a pound. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2020 wikiHow, Inc. All rights reserved. I love my Le Crueset! Braised Oxtail. The salt will tenderize the meat as it initially roasts. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Slice the garlic and ginger as thinly as you can. The spaces between the bones serve as … Most oxtails are already cut when you buy them. Reserve the marinade so you can add it to the pot later. Slow-Cooker Jamaican Oxtails Trim the excess fat from 2 pounds (910 g) of oxtails. Browning the oxtails in the oven creates a rich, caramelized flavor. On top of this you pile the onions, some tinned tomatoes, some carrots, bay leaves, celery, stock or water and the alcohol. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture. Read our, 14 Crockpot Recipes for Fall-Off-the-Bone Short Ribs. Eating oxtails date back as far as the consumption of beef when all of the animal was used and no part went to waste. The meat is gelatinous, and is best used for stocks, soups, and braises. That's how it's done in Hawaii. Freeze them in an aluminum pan and cover it tightly with aluminum foil. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2020 wikiHow, Inc. All rights reserved. After all, there is only one tail per cow. If you like, you can make a gravy by heating oil, flour, and liquid from the stock pot in a skillet. The end result is … Tip: If you don't want to add the beans, leave them out or substitute a different type of bean. Last Updated: April 7, 2020 Onions Then dredge your oxtail pieces in flour, mustard, and cloves, and brown them in the same pan. Eating oxtail would have the same benefit as eating any other kind of meat. Updated April 1, 2020. Look for oxtails in the freezer if you can't find them at the meat counter. FoodData Central. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. At restaurants, rice is served on the side. Keep it simple to cooking Oxtails. Bring to a boil. The flour was new to me, but it worked great. How To Make Oxtail Soup. It requires gently braising the meat over slow heat. Oxtail of ordinary cows we find in various types of domestic dishes such as noodles, satay, soup, soup, and much more. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2020 wikiHow, Inc. All rights reserved. Braise oxtails, turning once or twice and adding a splash of water if pot is looking dry, until fork-tender and meat is beginning to fall apart, about 7 hours. This is probably my favorite way to eat oxtails. Oxtail soup has become comfort food for many. The idea of eating oxtail soup without rice feels strange and incomplete. ", "First time cooking them, I'm excited to see how they turn out. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Stewed Oxtail Recipe: Wine and Chicken Stock with Onions, Mushrooms, Celery, Garlic, Tomato, and Carrot. The rendered stock will be thick and gelatinous due to the collagen released. If you want barley or potatoes in the soup, simmer them in the broth before adding back the meat. Oxtails in soups and stews do seem to be more tender, but you do not want to eat them in only these ways. Picture a big steaming bowl of oxtail soup, a plate of rice, and a dipping sauce dish of ginger and soy sauce. Thanks to all authors for creating a page that has been read 416,408 times. "I liked the pics and the ingredients list. If you're just learning how to cook oxtails, you can't go wrong with … We use cookies to make wikiHow great. British Columbia Cook Articulation Committee. I prepared the whole dish in an enameled cast iron pot. The oxtails will become more tender the longer they're stored. The wikiHow Video Team also followed the article's instructions and verified that they work. The rendered stock will be thick and gelatinous due to the collagen released… The tail is gelatin-rich meat due to a large amount of collagen. … I wanted something I could serve as a main dish, something that could be … Thanks! It is more bone than meat, but the meat from the oxtail, once properly braised, is very rich in flavour.” [1] Meat Cutting and Processing for Food Service. Cooks across the globe have long made use of oxtails with variations on a theme. Remove the oxtail from the slow cooker and set aside on paper towels to drain (if you are going to serve them dry). Cook on low for 6-7 hours. It’s common in Italian and Korean cuisine to see oxtail used as an ingredient. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2020 wikiHow, Inc. All rights reserved. After browning the oxtails, I deglazed the pot with meade and some beef stock. It would give me more control over the amount of liquids. Fill with enough water to cover oxtails, and place over high heat. I swear y’all are trying to oxtail me out, LOL! If you're short on prep time, you can skip this step, but the meat may not be as flavorful. Oxtail is the common name for a cow’s tail. Transfer the contents from the skillet to the slow cooker. Description. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. The tail made a wonderfully hearty soup that stretched a small amount of meat with the addition of any variety of vegetables. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. Tested. wikiHow is where trusted research and expert knowledge come together. Variation: If you'd like to braise vegetables with the oxtails, add 1 onion chopped into 2 in (5.1 cm) pieces, 5 roughly chopped shallots, 2 carrots chopped into 2 in (5.1 cm) pieces, and 2 stalks of celery chopped into 2 in (5.1 cm) pieces. Tip: If you want to thicken up the liquid in the slow cooker, whisk 3 tablespoons of cornstarch (22.5 g) with 1⁄4 cup (59 ml) of cold water. There are 23 references cited in this article, which can be found at the bottom of the page. stew came out very nice for the first try. We always eat oxtail soup with rice! But they do not have any special nutrients or vitamins not provided by other cuts of meat. Today, upscale chefs are using oxtails in inventive new ways. This article has been viewed 416,408 times. Anyways, as long as you request the recipes, I’m going to upload them! It will always be cooked slowly and served as a stew, soup, or braised in a liquid like red wine. If you want to leave the liquid thin, skip this step. Get all your ingredients for stewed oxtails together. Hey cousins! Simply put, the oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Oxtail can be found in Italian, Russian, and British cuisines, as well as Asian, African, Jamaican, and Spanish. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. This stock is the basis for oxtail soup—which includes the meat, vegetables, barley, herbs, and often sherry or Madeira—as well as rich, hearty stews. My friends who cook oxtail regularly did not believe the oxtail would be tender, "Very flavorful. It’s no secret that my babies love oxtails! wikiHow's. The marinade will also tenderize the oxtails as they chill. But keep in mind that since the oxtail consists of mainly bone, cartilage, and connective tissue, it has very little meat overall. So unless you are eating this at home, a meal of oxtail is usually going to require several large pots to get the powerful soup broth ready for this recipe. Learn more... Oxtails might not look like they have a lot of flavor, but these small cuts of beef tail contain fat, muscle and gelatin. Stir the oxtails occasionally to prevent them from sticking to the bottom of the pot. The basic idea behind this dish is that only after several hours of stewing will these oxtails be any good to eat. 1 teaspoon (4.9 ml) of Worcestershire sauce. Oxtail can be found in Italian, Russian, and British cuisines, as well as Asian, African, Jamaican, and Spanish. My, "I followed the stove top method. Nutritional Content of Oxtail An oxtail is actually the tail of a steer, which means they are beef. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\n<\/p><\/div>"}. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. For a complete meal, brown the oxtails and put them in a slow cooker with chunks of root vegetables. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2020 wikiHow, Inc. All rights reserved. When braising oxtail, plan on long cooking time—at least 3 hours; oxtails work particularly well in slow cookers and pressure cookers. Oxtail is most often served as part of a stew or a soup, as the fat, cartilage and bone marrow add plenty of flavor. The recipe will taste even better if left to sit overnight. Although oxtail may not be pretty to look at, its taste is worth seeing past its knobby appearance. How do you eat them? If you want to cook oxtails on the stovetop, place the oxtails, salt, and any other seasonings you want to use in a large, heavy stockpot. ", https://www.cookingchanneltv.com/recipes/rev-run/braised-oxtail-3293088, https://www.jamesbeard.org/recipes/home-style-oxtail-stew, https://www.allrecipes.com/recipe/161666/braised-oxtails-in-red-wine-sauce/, https://www.sunset.com/recipe/red-wine-braised-oxtails, https://www.stilltasty.com/fooditems/index/16499, https://www.allrecipes.com/recipe/270818/slow-cooker-oxtail-stew/, http://jehancancook.com/2018/09/slow-cooker-oxtails/, consider supporting our work with a contribution to wikiHow, 1 tablespoon (6 g) of Spanish seasoning, such as Sazon. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Cover the oxtails with a combination of beef broth and red wine, then bring the liquid to a boil. Read on to learn how to cook the oxtails in the slow cooker! It will always be cooked slowly and served as a stew, soup, or braised in a liquid like red wine. Place in the slow cooker with the oxtails. Add the onion, garlic, carrots from the bowl to the skillet and saute until soft. Heat it at 350 degrees for about 30 minutes or until heated thoroughly. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Outrageously Good Oxtail. Refrigerate leftover oxtails in an airtight container for up to 4 days. “Oxtail is classified as offal even though it is not an internal organ. Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised.It is a traditional stock base for oxtail soup.Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker.Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). Slow cooker won in our book! For a dry red wine, you could use Cabernet Sauvignon, Sangiovese, or Pinot Noir. Because you don't normally eat oxtail on its own and it is almost always part of a dish that includes several other ingredients, the number of calories and fat will vary. No all day long cooking in a crock required! Next time I would try the stove version. References After it begins to boil, stir the oxtails, cover the pot, and reduce the heat to medium or medium-low. An oxtail has a large bone, and is very gelatinous,which makes them perfect for stewing or braising. Then made the gravy, added the oxtails back to the pot with the thickly slice onion and crushed garlic, covered the … In days of old, oxtail came from oxen, but today it is simply the tail of beef cattle or veal of both genders. (If you have difficulty finding oxtails in your locale, you can substitute meaty veal or beef neck, short rib, shank, or other various soup bones, but do not expect quite as robust a flavor.). You can never have too much oxtail. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/9e\/Cook-Oxtails-Step-5-Version-2.jpg\/v4-460px-Cook-Oxtails-Step-5-Version-2.jpg","bigUrl":"\/images\/thumb\/9\/9e\/Cook-Oxtails-Step-5-Version-2.jpg\/aid2532193-v4-728px-Cook-Oxtails-Step-5-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"

\u00a9 2020 wikiHow, Inc. All rights reserved. If they aren't, ask the butcher to cut them for you instead of trying to cut them yourself. Put the oxtails … It’s common in Italian and Korean cuisine to see oxtail used as an ingredient. For oxtail soup, you just need to skim the fat from the broth and then shred the oxtail and add it back in. This should take roughly 10 minutes.



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