How to Cook Appetizing Brad's red wine braised ox tail w/ cauliflower puree

Brad's red wine braised ox tail w/ cauliflower puree. Wintertime was made for meals like these red wine braised short ribs. Tender, fall-off-the-bone meat in a rich red wine sauce over top of a creamy puree I serve these over a bed of creamy celery root and parsnip puree, but you can easily substitute with mashed potatoes, polenta, egg noodles or whatever. Now he has taken the dish across town to PlumpJack Cafe.

Refrigerating the ribs overnight also allows the fat to rise and solidify on the surface of the Actually, I just decided to make these Wine Braised Short Ribs + Creamy Cauliflower Puree for Valentine's Day dinner. #romanticdinner. John Besh's Hot, Buttered Cauliflower Puree is silky and luscious. Made with both cream and butter, it's perfectly spiced with cayenne pepper. You can cook Brad's red wine braised ox tail w/ cauliflower puree using 28 ingredients and 11 steps. Here is how you achieve that.

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

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

This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. Prepare the cauliflower purée by bringing a large pot of water to a boil. Erika says 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.

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

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..

Reviews for: Photos of Braised Oxtails in Red Wine Sauce. Slow braised red wine oxtail, a proudly South African favourite with succulent fall-off-the-bone meat in a rich tomato sauce - a delicious winter hot-pot! Asian Style Braised Ox Tail - Ang Sarap. Wine-and-Sherry-Braised Flat Iron with Cauliflower Purée. Pour in the sherry and red wine and stir to scrape up any browned bits on the bottom of the pan.