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
Scale
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