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

Brad's red wine braised ox tail w/ cauliflower puree. But, then, I said - let me use ox tails. 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.

Brad's red wine braised ox tail w/ cauliflower puree 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. Prepare the cauliflower purée by bringing a large pot of water to a boil. Brad's red wine braised ox tail w/ cauliflower puree highly diverse and own mind sense that unique. Some types of Brad's red wine braised ox tail w/ cauliflower puree recipes are also enough simple to process and do not take lengthy. Although not everyone likes Brad's red wine braised ox tail w/ cauliflower puree food, nowadays some people are getting attached and like the sundry Brad's red wine braised ox tail w/ cauliflower puree foods available. This could be seen of the number of restaurants that supply Brad's red wine braised ox tail w/ cauliflower puree as one of the serving. 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.

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

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

Erika says These braised ribs are even better the next day—on their own or in the delicious sandwich that follows. Plus: More Beef Recipes and Tips. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Red Wine Braised Ox Cheek, Roast Parsnip Purée, Sautéed Sprout Leaves & Parsnip Chrisps - Picture of Thompson St Albans, St.

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..

Braised Ox Cheeks with Mashed Potato. At the threat of angering our vegetarian readers even further (not that I realised we had any until today), today we Here's a dish that will become a slow cooker favourite: slow-cooked ox cheeks gently braised in red wine. It's the perfect do-it-ahead number if. Porteño chefs share the recipe for one of their patrons' favourite dishes, complete with celeriac puree and radicchio salad. By Jenny Rosenstrach and Andy Ward.

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