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

Name: Brad's red wine braised ox tail w/ cauliflower puree
Cuisine: American
Ingredients: 4-6 large pieces of ox tail. I had almost 2 lbs; Seasoned salt, garlic powder, black pepper, and onion powder; Ground coriander; 2 + 2 tbs canola oil; 1/2 medium onion, chopped; 2 tbs minced garlic; 2 cups beef broth; 1 cup red wine, I used cabernet sauvignon; 1/2 bunch Italian parsley; 1 large shallot, sliced thin; 2 portobello mushrooms, sliced into bight sized pieces; 2 tbs butter; 1 tbs garlic; 1/2 cup cream sherry; 1 1/2 cup cabernet sauvignon; 2 tbs red wine vinegar; 2 tbs brown sugar; 1 cup drippings from the ox tail; 1/4 cup pine nuts; 1 lg head cauliflower, remove core and separate florets; 4 cups beef broth; 1/2 tsp Sea salt and white pepper; 3 tbs butter; Drizzle of heavy cream; Bourbon barrel aged cheese, or whatever cheese you like

wingmaster835 @wingmaster

Sequim Washington

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.

wingmaster835 @wingmaster

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Ingredients

For the ox tail
4-6large pieces of ox tail. I had almost 2 lbs
Seasoned salt, garlic powder, black pepper, and onion powder
Ground coriander
2+ 2 tbs canola oil
1/2medium onion, chopped
2 tbsminced garlic
2 cupsbeef broth
1 cupred wine, I used cabernet sauvignon
1/2 bunchItalian parsley
For the reduction
1large shallot, sliced thin
2portobello mushrooms, sliced into bight sized pieces
2 tbsbutter
1 tbsgarlic
1/2 cupcream sherry
1 1/2 cupcabernet sauvignon
2 tbsred wine vinegar
2 tbsbrown sugar
1 cupdrippings from the ox tail
For the cauliflower puree
1/4 cuppine nuts
1lg head cauliflower, remove core and separate florets
4 cupsbeef broth
1/2 tspSea salt and white pepper
3 tbsbutter
Drizzle of heavy cream
Bourbon barrel aged cheese, or whatever cheese you like

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Steps

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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Cooksnaps

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wingmaster835 @wingmaster

on February 04, 2021 00:52

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.