Fast Guide to Preparing Perfect Brad's red wine braised ox tail w/ cauliflower puree
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To cook an unforgettable Brad's red wine braised ox tail w/ cauliflower puree, below are the components required:
- Take of For the ox tail.
- Prepare 4-6 of large pieces of ox tail. I had almost 2 lbs.
- Use of Seasoned salt, garlic powder, black pepper, and onion powder.
- Provide of Ground coriander.
- Prepare 2 of + 2 tbs canola oil.
- Take 1/2 of medium onion, chopped.
- Provide 2 tbs of minced garlic.
- Prepare 2 cups of beef broth.
- Provide 1 cup of red wine, I used cabernet sauvignon.
- Take 1/2 bunch of Italian parsley.
- Provide of For the reduction.
- Take 1 of large shallot, sliced thin.
- Provide 2 of portobello mushrooms, sliced into bight sized pieces.
- Prepare 2 tbs of butter.
- Use 1 tbs of garlic.
- Prepare 1/2 cup of cream sherry.
- Prepare 1 1/2 cup of cabernet sauvignon.
- Use 2 tbs of red wine vinegar.
- Provide 2 tbs of brown sugar.
- Use 1 cup of drippings from the ox tail.
- You need of For the cauliflower puree.
- Provide 1/4 cup of pine nuts.
- Get 1 of lg head cauliflower, remove core and separate florets.
- You need 4 cups of beef broth.
- You need 1/2 tsp of Sea salt and white pepper.
- Use 3 tbs of butter.
- Use of Drizzle of heavy cream.
- Prepare of Bourbon barrel aged cheese, or whatever cheese you like.
After preparing the components, now you are ready to prepare your 5-star Brad's red wine braised ox tail w/ cauliflower puree by following the guidances below:
Braised low and slow with finely diced vegetables in a rich sauce prepared with red wine, beef stock, and herbs until perfectly shreddable, this braised oxtail is absolutely divine spooned over top of creamy herbed polenta! Place the oxtail on the cloth and arrange the carrots, onion, celery and garlic around the sides. Add the red wine, cover with water and cover the tray in foil. Vegan Desserts very diverse and have mind sense that unique. Some kinds of Vegan Desserts recipes are also adequate convenient to process and do not pick up lengthy.
Recipe : Brad's red wine braised ox tail w/ cauliflower puree
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