Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, brad's red wine braised ox tail w/ cauliflower puree. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
How to Make Red Wine Braised Oxtail Oxtails are one of the most flavorful beef cuts. A long braise in the oven makes the meat so tender it falls off the bones. Add broth, ginger, salt, ground red pepper, and allspice.
Brad's red wine braised ox tail w/ cauliflower puree is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Brad's red wine braised ox tail w/ cauliflower puree is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have brad's red wine braised ox tail w/ cauliflower puree using 28 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Brad's red wine braised ox tail w/ cauliflower puree:
- Make ready For the ox tail
- Prepare 4-6 large pieces of ox tail. I had almost 2 lbs
- Take Seasoned salt, garlic powder, black pepper, and onion powder
- Prepare Ground coriander
- Take 2 + 2 tbs canola oil
- Make ready 1/2 medium onion, chopped
- Get 2 tbs minced garlic
- Get 2 cups beef broth
- Take 1 cup red wine, I used cabernet sauvignon
- Make ready 1/2 bunch Italian parsley
- Get For the reduction
- Get 1 large shallot, sliced thin
- Take 2 portobello mushrooms, sliced into bight sized pieces
- Get 2 tbs butter
- Prepare 1 tbs garlic
- Prepare 1/2 cup cream sherry
- Take 1 1/2 cup cabernet sauvignon
- Make ready 2 tbs red wine vinegar
- Get 2 tbs brown sugar
- Get 1 cup drippings from the ox tail
- Make ready For the cauliflower puree
- Get 1/4 cup pine nuts
- Get 1 lg head cauliflower, remove core and separate florets
- Take 4 cups beef broth
- Make ready 1/2 tsp Sea salt and white pepper
- Prepare 3 tbs butter
- Make ready Drizzle of heavy cream
- Take Bourbon barrel aged cheese, or whatever cheese you like
Juices from the bone-in beef, wine, and cooked-down vegetables combine to create a rich gravy for this braise. Nova Scotian teacher and cook Wendie Poitras advises that you save the precious leftovers: A few spoonfuls make a satisfying lunch over rice and beans. Be the first to rate & review! Garnish with the cilantro and cashews and serve.
Instructions to make Brad's red wine braised ox tail w/ cauliflower puree:
- Place ox tail on a plate. Coat well with spices on both sides. Refrigerate for a couple hours.
- Heat a large frying pan on medium heat with 2 tbs oil. Brown ox tail on both sides
- 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.
- 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.
- 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.
- The next two steps take about 20 minutes, so time accordingly with the cooking and decompress time of the pressure cooker.
- In a large sauce pot, add cauliflower and cover with beef broth. Bring to a simmer covered. Simmer until stalks are very soft.
- 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.
- 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.
- 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.
- 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.
Be the first to rate & review! Garnish with the cilantro and cashews and serve. They're cooked in red wine - which infuses them with flavor throughout and adds a slight acidity - as well as garlic cloves and thyme. I call them "anytime braised lentils" because they work well in so many scenarios: with bread and a fried egg; over creamy polenta; or with roasted veggies, greens, and a. The flavors continue to deepen as the braise sits, and it's that much easier to skim the surface when the sauce has a chance to chill.
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