Easiest Way to Make Delicious Brad's red wine braised ox tail w/ cauliflower puree

Brad's red wine braised ox tail w/ cauliflower puree. This is a dish that we got inspired by a family owned restaurant called Piccolo Angolo in NYC. We hope you could make this delicious bold flavor of the. Следующее. How to Make Red Wine Braised Oxtail

Braised ox cheeks recipe braised in full bodied wine with carrots and celery for delicious autumnal eating and long in the mouth flavour. The braising liquid in this beef cheeks recipe is infused with incredible flavour and when pureed transforms into a thick luscious gravy like sauce. Oxtails are browned in butter before they go into the oven for a long slow roast that makes them perfectly tender. Brad's red wine braised ox tail w/ cauliflower puree highly diverse and have mind taste that unique. Few types of Brad's red wine braised ox tail w/ cauliflower puree recipes are also sufficient convenient to process and do not take long. Even though not everyone likes Brad's red wine braised ox tail w/ cauliflower puree food, currently several people are get attached and like the sundry Brad's red wine braised ox tail w/ cauliflower puree foods available. This could be visible from the number of restaurants that supply Brad's red wine braised ox tail w/ cauliflower puree as one of the dish. 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.

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

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

This is a perfect dish on a cold winter day. Reviews for: Photos of Braised Oxtails in Red Wine Sauce. Braised oxtails are usually cooked slowly in a flavored liquid (often a combination of beef stock and red wine or beer) and some mix of sautéed aromatic vegetables, such as onions, celery, and peppers. Before you jump to Braised oxtail in a red wine reduction recipe, you may want to read this short interesting tips about Clever Diet Tips.

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

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..

Basic assistance is probably not why you thought to start this article. You're likely hungry and upset at the moment. Braising oxtail transforms this oft-overlooked, tough cut of meat into something rich, tender, and Although back in the day oxtail was literally the tail of an ox, nowadays it refers to any tail coming Add the wine and using a wooden spoon or heatproof spatula scrape all the browned bits from the. Remove ox tail from the Dutch oven. Add garlic and onions in the Dutch oven until caramelized.

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