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 eating natural and organic is whatever we all would like to do, although it’s hard. As a way to devour healthy, you must first make the right nutrients choices. Dining healthy is all about what you eat, which makes the options very crucial on your results.
Hey everyone, it is me again, Catlyn, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brad's red wine braised ox tail w/ cauliflower puree. It is one of my favorites. This time, I’m gonna 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 have to prepare a few components. You can cook 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:
- Prepare of For the ox tail.
- Prepare of large pieces of ox tail. I had almost 2 lbs.
- Take of Seasoned salt, garlic powder, black pepper, and onion powder.
- Prepare of Ground coriander.
- Take of + 2 tbs canola oil.
- Get of medium onion, chopped.
- Take of minced garlic.
- Make ready of beef broth.
- Take of red wine, I used cabernet sauvignon.
- Prepare of Italian parsley.
- Make ready of For the reduction.
- Take of large shallot, sliced thin.
- Take of portobello mushrooms, sliced into bight sized pieces.
- Get of butter.
- Take of garlic.
- Take of cream sherry.
- Make ready of cabernet sauvignon.
- Get of red wine vinegar.
- Make ready of brown sugar.
- Prepare of drippings from the ox tail.
- Make ready of For the cauliflower puree.
- Get of pine nuts.
- Make ready of lg head cauliflower, remove core and separate florets.
- Make ready of beef broth.
- Get of Sea salt and white pepper.
- Take of butter.
- Make ready of Drizzle of heavy cream.
- Get 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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