Brad's red wine braised ox tail w/ cauliflower puree
Brad's red wine braised ox tail w/ cauliflower puree

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, brad's red wine braised ox tail w/ cauliflower puree. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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

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

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