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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's red wine braised ox tail w/ cauliflower puree. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Brad's red wine braised ox tail w/ cauliflower puree is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Brad's red wine braised ox tail w/ cauliflower puree is something which I have loved my whole life. They are fine and they look wonderful.

To get started 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 can achieve it.

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

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

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.

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