This is how making recipe Brads red wine braised ox tail w cauliflower puree with 28 ingredients and 11 stages of easy cooking, which is fast and tasty.
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In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 28 ingredients and 11 stages of easy cooking Brad's red wine braised ox tail w/ cauliflower puree.
Ingredients all Brad's red wine braised ox tail w/ cauliflower puree
Needed : For the ox tail.
Needed : large pieces of ox tail. I had almost 2 lbs.
Prepare : Seasoned salt, garlic powder, black pepper, and onion powder.
Needed : Ground coriander.
Needed : + 2 tbs canola oil.
Prepare : medium onion, chopped.
Needed : minced garlic.
Needed : beef broth.
Needed : red wine, I used cabernet sauvignon.
Needed : Italian parsley.
Prepare : For the reduction.
Prepare : large shallot, sliced thin.
Prepare : portobello mushrooms, sliced into bight sized pieces.
Needed : butter.
Needed : garlic.
Prepare : cream sherry.
Prepare : cabernet sauvignon.
Needed : red wine vinegar.
Prepare : brown sugar.
Prepare : drippings from the ox tail.
Prepare : For the cauliflower puree.
Prepare : pine nuts.
Needed : lg head cauliflower, remove core and separate florets.
Prepare : beef broth.
Prepare : Sea salt and white pepper.
Prepare : butter.
Prepare : Drizzle of heavy cream.
Prepare : Bourbon barrel aged cheese, or whatever cheese you like.
If all material requirements Brad's red wine braised ox tail w/ cauliflower puree it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Step by Step Cooking Brad's red wine braised ox tail w/ cauliflower puree
Place ox tail on a plate. Coat well with spices on both sides. Refrigerate for a couple hours..
Heat a large frying pan on medium heat with 2 tbs oil. Brown ox tail on both sides.
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..
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..
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..
The next two steps take about 20 minutes, so time accordingly with the cooking and decompress time of the pressure cooker..
In a large sauce pot, add cauliflower and cover with beef broth. Bring to a simmer covered. Simmer until stalks are very soft..
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..
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..
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..
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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