Easiest Way to Make Award-winning Brad's red wine braised ox tail w/ cauliflower puree

Hello everybody, it is me again, Dan, welcome to my recipe page. 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’m gonna make it a bit tasty. This is gonna smell and look delicious.

Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Season oxtails with salt and pepper. Add the beef stock and the browned oxtail pieces. Bring to a gentle simmer, cover and cook until very tender.

Brad's red wine braised ox tail w/ cauliflower puree is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Brad's red wine braised ox tail w/ cauliflower puree is something which I’ve loved my entire life. They are nice and they look wonderful.

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

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

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

This clean and simple cauliflower purée is made by simmering and then puréeing cauliflower and aromatics in a liquid, like cream or chicken stock. Place cauliflower on a foil-lined rimmed baking sheet, toss with olive oil, and season with salt and pepper. Red Miso Braised Ox Tail, White Truffle-Dashi Glazed Udon, Shallot Pickled in Tomato-Lemon Vinegar, Uni Devilled Egg, and a Nori Tempura Crisp. See more ideas about oxtail recipes, oxtail, soul food.

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.

Red Miso Braised Ox Tail, White Truffle-Dashi Glazed Udon, Shallot Pickled in Tomato-Lemon Vinegar, Uni Devilled Egg, and a Nori Tempura Crisp. See more ideas about oxtail recipes, oxtail, soul food. I serve this dish in between warm and cold. In olden days, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. The tail is skinned and cut into sections; each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail.

So that is going to wrap it up for this special food brad's red wine braised ox tail w/ cauliflower puree recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!