Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, brad's red wine braised ox tail w/ cauliflower puree. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
How to Make Red Wine Braised Oxtail 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. Reviews for: Photos of Braised Oxtails in Red Wine Sauce.
Brad's red wine braised ox tail w/ cauliflower puree is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Brad's red wine braised ox tail w/ cauliflower puree is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to 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:
- Take For the ox tail
- Get 4-6 large pieces of ox tail. I had almost 2 lbs
- Get Seasoned salt, garlic powder, black pepper, and onion powder
- Get Ground coriander
- Prepare 2 + 2 tbs canola oil
- Make ready 1/2 medium onion, chopped
- Take 2 tbs minced garlic
- Make ready 2 cups beef broth
- Prepare 1 cup red wine, I used cabernet sauvignon
- Get 1/2 bunch Italian parsley
- Take For the reduction
- Get 1 large shallot, sliced thin
- Get 2 portobello mushrooms, sliced into bight sized pieces
- Prepare 2 tbs butter
- Make ready 1 tbs garlic
- Take 1/2 cup cream sherry
- Take 1 1/2 cup cabernet sauvignon
- Prepare 2 tbs red wine vinegar
- Prepare 2 tbs brown sugar
- Make ready 1 cup drippings from the ox tail
- Prepare For the cauliflower puree
- Get 1/4 cup pine nuts
- Prepare 1 lg head cauliflower, remove core and separate florets
- Get 4 cups beef broth
- Prepare 1/2 tsp Sea salt and white pepper
- Get 3 tbs butter
- Take Drizzle of heavy cream
- Prepare Bourbon barrel aged cheese, or whatever cheese you like
Slow braised red wine oxtail, a proudly South African favourite with succulent fall-off-the-bone meat in a rich tomato sauce - a delicious winter hot-pot! Asian Style Braised Ox Tail - Ang Sarap. One of the best beef parts cooked in the best way possible. #oxtail. Red Wine and Chipotle Braised Oxtails.
Steps 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.
One of the best beef parts cooked in the best way possible. #oxtail. Red Wine and Chipotle Braised Oxtails. 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. 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.
So that is going to wrap this up for this special food brad's red wine braised ox tail w/ cauliflower puree recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
