Recipe of Ultimate Brad's red wine braised ox tail w/ cauliflower puree

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brad's red wine braised ox tail w/ cauliflower puree. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Brad's red wine braised ox tail w/ cauliflower puree is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Brad's red wine braised ox tail w/ cauliflower puree is something that I have loved my whole life. They’re fine and they look wonderful.

But, then, I said - let me use ox tails. Wintertime was made for meals like these red wine braised short ribs. Tender, fall-off-the-bone meat in a rich red wine sauce over top of a creamy puree I serve these over a bed of creamy celery root and parsnip puree, but you can easily substitute with mashed potatoes, polenta, egg noodles or whatever. Now he has taken the dish across town to PlumpJack Cafe.

To begin with this particular recipe, we must prepare a few ingredients. You can cook brad's red wine braised ox tail w/ cauliflower puree using 28 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Brad's red wine braised ox tail w/ cauliflower puree:

1. Get For the ox tail
2. Make ready 4-6 large pieces of ox tail. I had almost 2 lbs
3. Get Seasoned salt, garlic powder, black pepper, and onion powder
4. Get Ground coriander
5. Get 2 + 2 tbs canola oil
6. Prepare 1/2 medium onion, chopped
7. Prepare 2 tbs minced garlic
8. Make ready 2 cups beef broth
9. Take 1 cup red wine, I used cabernet sauvignon
10. Get 1/2 bunch Italian parsley
11. Take For the reduction
12. Prepare 1 large shallot, sliced thin
13. Take 2 portobello mushrooms, sliced into bight sized pieces
14. Get 2 tbs butter
15. Prepare 1 tbs garlic
16. Take 1/2 cup cream sherry
17. Take 1 1/2 cup cabernet sauvignon
18. Prepare 2 tbs red wine vinegar
19. Prepare 2 tbs brown sugar
20. Make ready 1 cup drippings from the ox tail
21. Make ready For the cauliflower puree
22. Get 1/4 cup pine nuts
23. Make ready 1 lg head cauliflower, remove core and separate florets
24. Take 4 cups beef broth
25. Take 1/2 tsp Sea salt and white pepper
26. Get 3 tbs butter
27. Get Drizzle of heavy cream
28. Get Bourbon barrel aged cheese, or whatever cheese you like

There are a lot of mashed cauliflower recipes out there; what I like about this one is that the cauliflower is steamed in, and then puréed with, chicken broth. Oxtails are browned in butter before they go into the oven for a long slow roast that makes them perfectly tender. This is a perfect dish on a cold winter day. All Reviews for Braised Oxtails in Red Wine Sauce.

Steps to make Brad's red wine braised ox tail w/ cauliflower puree:

1. Place ox tail on a plate. Coat well with spices on both sides. Refrigerate for a couple hours.
2. Heat a large frying pan on medium heat with 2 tbs oil. Brown ox tail on both sides
3. At the same time, my one pot has a saute mode. I like using this before I pressure cook because it gets everything good and hot. Heat one pot on saute mode with 2 tbs oil. Add onion and saute until translucent. Add garlic and saute for 2 minutes.
4. Add broth and red wine to the one pot. Bring to a simmer. Add the ox tail to the one pot and lay parsley on top. Seal and pressure cook for 70 minutes.
5. Next, get a small frying pan. Heat on medium. Toast the pine nuts in a dry pan until golden. Stir often. When done, set aside.
6. The next two steps take about 20 minutes, so time accordingly with the cooking and decompress time of the pressure cooker.
7. In a large sauce pot, add cauliflower and cover with beef broth. Bring to a simmer covered. Simmer until stalks are very soft.
8. At the same time, heat a large frying pan over medium heat. Add shallots, portobello, and butter. Saute until shallots start to caramelize. Add garlic, and saute for 2 minutes. Add both wines, vinegar, and brown sugar. Let liquid reduce by at least half, maybe more. Turn to low and wait until ox tail is done.
9. When ox tail is done, and the lid is safely off of the pressure cooker, add 1 cup of the broth from the oxtail to the reduction. Turn heat to medium high, and reduce by half again.
10. At the same time, drain cauliflower. While still hot, add butter. Use an immersion blender to whip together. When well blended, slowly add cream and blend until mixture is light and smooth. This doesn't take much, I used less than a 1/4 cup. Season to taste.
11. Plate the cauliflower in a shallow bowl. Shred some cheese over the top. Sprinkle with pine nuts. Add oxtail to one side. Spoon reduction over the top of the oxtail. Garnish with minced chives. Serve immediately. Enjoy.

This is a perfect dish on a cold winter day. All Reviews for Braised Oxtails in Red Wine Sauce. Wine-and-Sherry-Braised Flat Iron with Cauliflower Purée. Pour in the sherry and red wine and stir to scrape up any browned bits on the bottom of the pan. Add the thyme, bay leaves and garlic, then pour in.

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