Oxtail Bourguinonne

Oxtail Bourguignon is a savory dish that brings the rich flavors of French cuisine to your dining table. This slow-cooked stew, featuring tender oxtail simmered in a robust red wine sauce, is perfect for special occasions or cozy family dinners. The combination of hearty ingredients and meticulous preparation creates a dish that not only tantalizes the taste buds but also warms the soul. In this article, we’ll explore the history of this comforting dish, its key ingredients, step-by-step preparation, and tips for serving, ensuring that you can recreate this classic recipe with confidence.

Indulge in the comforting flavors of Oxtail Bourguignon, a classic French stew that combines tender oxtail with a rich red wine sauce. Perfect for gatherings or cozy dinners, this hearty dish encapsulates the essence of French peasant cuisine. With a blend of aromatic vegetables and meticulous preparation, you’ll create a meal that warms the soul. Discover the history, ingredients, and easy steps to bring this delightful stew to your table. #OxtailBourguignon #FrenchCuisine #ComfortFood #SlowCooking #HeartyMeals

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Ingredients

2.5 lbs oxtail, cut into segments

1/4 cup all-purpose flour

4 tablespoons olive oil

4 slices thick-cut bacon, chopped

1 large onion, finely diced

2 medium carrots, sliced

2 stalks celery, chopped

4 garlic cloves, minced

2 cups red wine (preferably Burgundy)

2 cups beef broth

2 tablespoons tomato paste

1 bouquet garni (bay leaf, thyme, and parsley tied together)

1 cup pearl onions, peeled

8 ounces mushrooms, quartered

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Oxtail: Pat the oxtail pieces dry with paper towels and season generously with salt and pepper. Dredge them lightly in flour, shaking off the excess.

Brown the Meat: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the oxtails in batches, browning them on all sides for about 8-10 minutes. Remove and set aside.

Cook Bacon and Vegetables: In the same pot, add the chopped bacon and cook until crispy, about 4-5 minutes. Add the onion, carrots, and celery; sauté for 5 minutes until softened. Stir in the garlic and cook for an additional minute.

Deglaze with Wine: Pour in the red wine, scraping up any browned bits on the bottom of the pot. Bring to a simmer and reduce for about 5 minutes.

Add Remaining Ingredients: Return the oxtail to the pot. Add beef broth, tomato paste, and bouquet garni. Stir to combine, ensuring the liquid covers the oxtail. Bring to a boil, then lower the heat to a simmer.

Slow Cook: Cover and cook on low heat for about 3-4 hours, or until the oxtail is fork-tender, stirring occasionally.

Sauté Pearl Onions and Mushrooms: In a separate pan, heat the remaining 2 tablespoons of olive oil. Add the pearl onions and mushrooms and sauté until golden brown, about 5-7 minutes. Set aside.

Combine and Finish: Once the oxtail is tender, remove the bouquet garni and stir in the sautéed pearl onions and mushrooms. Let everything simmer together for an additional 15-20 minutes, allowing the flavors to meld.

Serve: Serve hot, garnished with fresh parsley. This dish pairs beautifully with crusty bread or over creamy mashed potatoes.

Prep Time: 30 minutes | Total Time: 4 hours | Servings: 6