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

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

Introduce

Chef :

wingmaster835

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

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.

Ingredient

4-6

large pieces of ox tail. I had almost 2 lbs

+ 2 tbs canola oil

1/2

medium onion, chopped

2 tbs

minced garlic

4 cups

beef broth

1 cup

red wine, I used cabernet sauvignon

1/2 bunch

Italian parsley

large shallot, sliced thin

portobello mushrooms, sliced into bight sized pieces

3 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

lg head cauliflower, remove core and separate florets

1/2 tsp

Sea salt and white pepper

Cooking instructions

* Step 1

Place ox tail on a plate. Coat well with spices on both sides. Refrigerate for a couple hours.

* Step 2

Heat a large frying pan on medium heat with 2 tbs oil. Brown ox tail on both sides

* Step 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.

* Step 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.

* Step 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.

* Step 6

The next two steps take about 20 minutes, so time accordingly with the cooking and decompress time of the pressure cooker.

* Step 7

In a large sauce pot, add cauliflower and cover with beef broth. Bring to a simmer covered. Simmer until stalks are very soft.

* Step 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.

* Step 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.

* Step 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.

* Step 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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