Description
Oxtail Bourguignon is a rich and hearty French stew featuring tender oxtail slow-cooked in red wine and beef stock with aromatic vegetables and herbs. This classic dish delivers deep, savory flavors and melt-in-your-mouth meat, perfect for a comforting dinner.
Ingredients
Scale
Meat
- 2 ½ pounds oxtail, cut into segments
- Salt and pepper to taste
Vegetables and Aromatics
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup pearl onions, peeled
- 1 cup button mushrooms, halved
- Fresh parsley, chopped (for garnish)
Liquids and Seasonings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Preheat and Season: Preheat your oven to 325°F (160°C). Season the oxtail segments generously with salt and pepper to enhance the flavor before cooking.
- Sear Oxtail: Heat the olive oil in a large Dutch oven over medium heat. Brown the oxtail pieces on all sides to develop a rich crust. Once browned, remove the oxtail and set aside.
- Sauté Vegetables: In the same pot, cook the diced onion, sliced carrots, and chopped celery for 5 to 7 minutes until softened and aromatic. Add the minced garlic and tomato paste, cooking for another minute to enhance depth.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to lift all the tasty browned bits. Allow it to simmer for 3 to 4 minutes to reduce slightly and concentrate flavors.
- Add Oxtail and Broth: Return the seared oxtail to the pot. Add beef stock along with fresh thyme sprigs and bay leaves. Bring the mixture to a gentle simmer.
- Oven Braising: Cover the pot with its lid and transfer it to the preheated oven. Cook for 2 ½ to 3 hours until the oxtail meat is tender and falling off the bone.
- Add Vegetables and Thicken Sauce: In the last 30 minutes of cooking, add the peeled pearl onions and halved mushrooms. To thicken the sauce if desired, whisk the all-purpose flour with a little water and stir it into the pot to create a luscious consistency.
- Finish and Serve: Remove the pot from the oven, discard the thyme sprigs and bay leaves, and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving the rich and comforting stew.
Notes
- Use Burgundy wine or another full-bodied dry red wine for the best flavor.
- Peeling pearl onions can be done by blanching them briefly in boiling water, then removing skins.
- Thickening with flour is optional and can be omitted for a lighter sauce.
- This dish is excellent when prepared a day ahead, allowing flavors to deepen overnight.
- Serve with creamy mashed potatoes or crusty bread to soak up the sauce.
