From: Chef Jet Tila, Bistronomics, L.A. Pop-up Restaurant. Yield: 1 serving. Pickled Cauliflower: 1 cup Kikkoman Sushi Vinegar ½ cup water ½ cup sugar to taste, kosher salt to taste, freshly ground black pepper 2 cups cauliflower, shaved Oxtail: 2 750-ml bottles dry red wine 1 cup all-purpose flour to taste, kosher salt to taste, freshly ground black pepper 8 lb. beef oxtails, cut into pieces as needed, butter 5 shallots, chopped 5 garlic ...

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