Oxtail Bourguignon Recipe
There’s truly nothing like Oxtail Bourguignon – a deeply savory, French-inspired stew where meltingly tender oxtail meets red wine, aromatics, and vegetables in one hearty, soul-stirring dish. Each time I make this in my kitchen, it feels like a celebration of comfort food with rich flavors layered from simple, honest ingredients. From that glossy sauce to the fall-off-the-bone meat, Oxtail Bourguignon is pure magic served steaming at the table – and I can’t wait to share the secrets to this recipe with you.
Ingredients You’ll Need
You don’t need a long shopping list to create Oxtail Bourguignon, just a thoughtful selection of everyday ingredients that really shine together. Each one brings a special flavor or texture, building up to that classic, slow-cooked French stew you’ll crave again and again.
- Oxtail (3 pounds, trimmed): The star of the show—oxtail gives this dish unbeatably rich flavor and a silky, gelatinous sauce as it braises.
- Salt and black pepper: A generous hand with seasoning enhances every layer and brings the stew to life.
- Olive oil (2 tablespoons): For browning the meat and sautéing vegetables, it adds depth and silkiness.
- Onion (1 large, chopped): The foundation for any good stew, onions sweeten and deepen the base.
- Carrots (2, sliced): They infuse sweetness and color into the sauce while staying tender but distinct.
- Celery stalks (2, sliced): These boost aroma and earthiness, rounding out the classic French mirepoix trio.
- Garlic (4 cloves, minced): Four cloves provide a pungent, warming backdrop that perfumes every bite.
- Tomato paste (2 tablespoons): A dash of tomato paste adds umami, richness, and helps thicken the sauce.
- All-purpose flour (2 tablespoons): This helps the sauce cling, soaking up all those delicious juices. Use gluten-free flour if needed.
- Red wine (2 cups, Burgundy preferred): Burgundian wine brings a fruity, tangy edge—don’t be afraid to use a decent bottle for the best flavor.
- Beef broth (2 cups): It adds savoriness and gives body to the sauce as everything slowly cooks together.
- Bay leaf (1): An earthy, herbal undertone that infuses the stew subtly but beautifully.
- Fresh thyme (3 sprigs): A must-have for the classic French note—just tuck them in and let them work their magic.
- Dried rosemary (1 teaspoon): For piney, floral notes that linger in the background.
- Pearl onions (8 ounces, peeled): They become meltingly sweet and luxurious in the sauce.
- Cremini mushrooms (8 ounces, halved): Their earthy, meaty flavor soaks in all those lovely juices.
- Butter (1 tablespoon): Sautéing the mushrooms and onions in butter boosts richness and gloss.
- Chopped parsley (optional): Fresh green parsley at the end brightens everything up—totally optional but so worth it.
How to Make Oxtail Bourguignon
Step 1: Brown the Oxtail
Set your oven to 325°F (160°C) and generously season the oxtail pieces with salt and black pepper. In a large Dutch oven, heat up the olive oil until shimmering. Working in batches, brown the oxtail pieces on every side—don’t rush! This searing step is what develops deep, robust flavor. Set the browned oxtail aside on a plate as you go.
Step 2: Build the Aromatic Base
In the same pot, add the chopped onion, sliced carrots, and celery. Cook them for 5 to 7 minutes over medium heat, stirring occasionally, until they begin to soften and their aromas mingle. Stir in the minced garlic and tomato paste, letting them cook for about a minute until fragrant—you’re already building irresistible flavor!
Step 3: Thicken and Deglaze
Sprinkle the flour over your sautéed vegetables and stir well so it coats everything evenly. This is your secret to a velvety sauce! Slowly pour in the red wine, scraping up those tasty browned bits from the bottom of the pot. They dissolve into the sauce, giving depth you just can’t get any other way.
Step 4: Simmer and Braise
Add the beef broth, bay leaf, thyme sprigs, and dried rosemary. Slide the browned oxtail pieces back into the pot and bring everything up to a gentle simmer. Once bubbling, cover tightly and transfer your Dutch oven to the preheated oven. Let the Oxtail Bourguignon braise for a luxurious three hours. This patience is rewarded with mind-blowingly tender meat!
Step 5: Prepare the Vegetables
As the stew works its magic in the oven, melt the butter in a skillet over medium heat. Add your pearl onions and mushroom halves, sautéing until golden and tender. This step keeps their flavors and textures bright, so they don’t disappear into the stew.
Step 6: Combine and Finish
After three hours, carefully remove the pot from the oven. Stir in the sautéed mushrooms and pearl onions, then return the uncovered pot to the oven for another 30 minutes. This final stretch lets the sauce reduce and thicken into something positively luscious. Remove the bay leaf and thyme sprigs before serving. Give the pot a taste and adjust the seasoning if needed, then finish with a sprinkle of fresh parsley, if you like.
How to Serve Oxtail Bourguignon
Garnishes
For a final flourish, sprinkle chopped fresh parsley over your Oxtail Bourguignon. The vibrant green not only looks elegant against the deep, brick-red sauce but also adds subtle freshness. If you want extra French flair, try a little grated lemon zest or a swirl of crème fraîche. A finishing touch always helps your stew feel restaurant-quality!
Side Dishes
Oxtail Bourguignon begs for sides that help soak up its rich, glossy sauce. Creamy mashed potatoes are a classic match—seriously, don’t skimp on the butter. Buttery polenta or a hunk of crusty French baguette are just as tempting. Even soft egg noodles make a perfect canvas for every spoonful. Whatever you choose, you’ll want something to capture every drop.
Creative Ways to Present
Want to wow your guests? Serve Oxtail Bourguignon in shallow, wide bowls so the colorful vegetables and meat are front and center. For cozy gatherings, ladle individual portions into mini cocottes or ramekins. Or go rustic family-style with a big pot in the middle of the table and let everyone help themselves with plenty of bread for dipping. It’s a dish that looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
Leftover Oxtail Bourguignon keeps beautifully in the fridge for up to three days. Let it cool to room temperature first, then pack it into an airtight container. The flavors mingle and deepen overnight, making it even more delicious the next day—just one of the many joys of slow-cooked stews!
Freezing
If you want to stash some Oxtail Bourguignon away for future cravings, you’re in luck. Divide cooled portions into freezer-safe containers or heavy zip-top bags (removing as much air as possible), then freeze for up to three months. Defrost overnight in the fridge for best results—your future self will thank you.
Reheating
To reheat, gently warm Oxtail Bourguignon on the stove over medium-low heat, covered, until steaming and hot. If the sauce seems too thick, splash in a little water or beef broth. You can also reheat individual portions in the microwave—just cover with a microwave-safe lid and stir halfway through. The stew will taste every bit as fantastic as when it was freshly made.
FAQs
Can I make Oxtail Bourguignon in advance?
Absolutely! In fact, Oxtail Bourguignon tastes even richer the next day. Cool it, refrigerate, and gently reheat before serving—the flavors meld together beautifully overnight.
What can I use instead of oxtail?
If you can’t find oxtail, try beef short ribs or beef shanks. Both cuts have enough collagen and marbling to give you a similarly rich and unctuous result, though nothing quite matches that unique oxtail texture.
Is it possible to make Oxtail Bourguignon gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free blend or even potato starch. The result will still be a silky, thick sauce with all the classic flavors.
What kind of red wine should I use?
A Burgundy-style red wine is traditional, but any dry red wine you enjoy drinking will work wonders in Oxtail Bourguignon. Don’t use anything too sweet—you want acidity and depth.
Can I make this dish in a slow cooker?
You can! After browning the meat and building the base on the stovetop, transfer everything into the slow cooker. Cook on low for 8 hours, adding the mushrooms and pearl onions in the last hour. The oxtail should be meltingly tender.
Final Thoughts
Every time I set a pot of Oxtail Bourguignon on the table, it feels like serving a bowl full of joy. The slow-cooked richness, the sumptuous sauce, and the melt-in-your-mouth meat are genuinely worth every minute of the gentle braise. Trust me—once you try this, you’ll be hooked. Go ahead and give it a go, and let this French classic become a favorite in your kitchen too.
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Oxtail Bourguignon Recipe
- Total Time: 4 hours
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of Oxtail Bourguignon, a classic French dish that features tender oxtail braised in red wine and beef broth until it’s fall-off-the-bone delicious. This hearty stew is perfect for a special dinner or a cozy weekend meal.
Ingredients
Oxtail Bourguignon:
- 3 pounds oxtail, trimmed
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (Burgundy preferred)
- 2 cups beef broth
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon dried rosemary
- 8 ounces pearl onions, peeled
- 8 ounces cremini mushrooms, halved
- 1 tablespoon butter
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Brown the oxtail: Season oxtail with salt and pepper. Brown in batches in a large Dutch oven. Set aside.
- Cook the vegetables: In the same pot, cook onion, carrots, and celery until softened. Add garlic and tomato paste.
- Add flour and liquids: Sprinkle flour over vegetables. Pour in red wine, beef broth, bay leaf, thyme, and rosemary.
- Braise: Return oxtail to the pot, simmer, cover, and transfer to the oven for 3 hours.
- Sauté pearl onions and mushrooms: Brown in butter. Add to the stew after 3 hours.
- Thicken the sauce: Cook uncovered for another 30 minutes. Remove bay leaf and thyme before serving. Garnish with parsley.
Notes
- This dish tastes even better the next day.
- Serve over mashed potatoes, polenta, or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg
