Brad'S Red Wine Braised Ox Tail W/ Cauliflower Puree

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Brad's red wine braised ox tail w/ cauliflower puree. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must 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 cook that.

So, my roommate and I had an iron chef night. We both picked a small entrée and made it. My daughter then judged the outcome. 🤣 this braised ox tail has a shallot portobello red wine reduction. Sitting on top of a toasted pine nut and bourbon barrel aged belvitano cheese cauliflower puree. This was super simple, since I made it in my one pot. The flavors here are off the chart.

Ingredients and spices that need to be Get to make Brad's red wine braised ox tail w/ cauliflower puree:

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

Instructions to make 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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