Brad's red wine braised ox tail w/ cauliflower puree. 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.
A long braise in the oven makes the meat so tender it falls off the bones. Add the broth, ginger, salt, ground red pepper, and allspice. While cooling and storing braised oxtail, it's best to leave the meat in the braising liquid so that it doesn't dry out.
Brad's red wine braised ox tail w/ cauliflower puree is food healthy is whatever all of us want to do, although it can be hard. With the intention to devour healthy, you must first make the correct nutrition choices. Eating healthy is all about what you eat, which makes the choices very crucial to your results.
Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special 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 will be really delicious.
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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.
To get started with this 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 can achieve it.
The ingredients needed to make Brad's red wine braised ox tail w/ cauliflower puree:
- Prepare of For the ox tail.
- Make ready 4-6 of large pieces of ox tail. I had almost 2 lbs.
- Make ready of Seasoned salt, garlic powder, black pepper, and onion powder.
- Make ready of Ground coriander.
- Get 2 of + 2 tbs canola oil.
- Make ready 1/2 of medium onion, chopped.
- Make ready 2 tbs of minced garlic.
- Make ready 2 cups of beef broth.
- Prepare 1 cup of red wine, I used cabernet sauvignon.
- Make ready 1/2 bunch of Italian parsley.
- Get of For the reduction.
- Make ready 1 of large shallot, sliced thin.
- Make ready 2 of portobello mushrooms, sliced into bight sized pieces.
- Make ready 2 tbs of butter.
- Get 1 tbs of garlic.
- Take 1/2 cup of cream sherry.
- Take 1 1/2 cup of cabernet sauvignon.
- Prepare 2 tbs of red wine vinegar.
- Get 2 tbs of brown sugar.
- Prepare 1 cup of drippings from the ox tail.
- Prepare of For the cauliflower puree.
- Make ready 1/4 cup of pine nuts.
- Make ready 1 of lg head cauliflower, remove core and separate florets.
- Prepare 4 cups of beef broth.
- Prepare 1/2 tsp of Sea salt and white pepper.
- Get 3 tbs of butter.
- Make ready of Drizzle of heavy cream.
- Prepare of Bourbon barrel aged cheese, or whatever cheese you like.
Red Wine and Chipotle Braised Oxtails. Pour over the red wine, balsamic vinegar and beef stock. Gently stir through the tomato paste, brown sugar and rosemary sprigs. Bring to the boil over Serve with cauliflower puree.
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..
Note. • Any leftover lamb can be pulled from the bone, shredded and tossed with the sauce through some torn fresh pasta. 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. Lastly in went back the brisket, red wine, chicken base and chicken stock. Braised oxtails is one of Judy's specialties, which she likes to whip out on special occasions.
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