Oxtail Bourguignon

Discover the perfect dish to elevate your dinner table with Oxtail Bourguignon, a flavorful twist on the traditional French classic. This recipe slow-cooks tender oxtail in red wine alongside aromatic herbs and vegetables, delivering a luxurious and hearty meal ideal for special occasions or cozy evenings.

Ingredients:

2 ½ pounds oxtail, cut into segments

Salt and pepper, to taste

2 tablespoons olive oil

2 carrots, peeled and sliced

1 large onion, diced

2 tablespoons tomato paste

2 celery stalks, chopped

3 cloves garlic, minced

2 cups red wine (preferably Burgundy)

2 cups beef stock

1 cup pearl onions, peeled

2 sprigs fresh thyme

2 bay leaves

1 cup button mushrooms, halved

2 tablespoons all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

Directions:

Prepare the Oxtail:

Preheat the oven to 325°F (160°C).

Season the oxtail with salt and pepper.

Sear the Meat:

Heat olive oil in a large Dutch oven over medium heat.

Brown the oxtail on all sides, then remove and set aside.

Cook the Vegetables:

In the same pot, sauté onions, carrots, and celery for 5–7 minutes until softened.

Add garlic and tomato paste; cook for another minute.

Deglaze with Red Wine:

Pour in red wine, scraping up browned bits from the pot’s bottom.

Simmer for 3–4 minutes to concentrate the flavors.

Slow Cook to Perfection:

Return the oxtail to the pot. Add beef stock, thyme, and bay leaves.

Bring the mixture to a simmer, then cover and transfer to the oven.

Cook for 2 ½ to 3 hours, or until the oxtail is tender and the meat falls off the bone.

Final Touches:

Add pearl onions and mushrooms during the final 30 minutes of cooking.

For a thicker sauce, whisk flour with water and stir it into the pot.

Garnish and Serve:

Remove from the oven, discard thyme and bay leaves, and adjust seasoning.

Garnish with fresh parsley before serving.

Serving Tips:

Best Pairings:

Serve the dish hot with sides like creamy mashed potatoes, buttered egg noodles, or crusty French bread to mop up the flavorful sauce.

For a lighter option, pair it with roasted vegetables or a fresh green salad.

Presentation:

Garnish with freshly chopped parsley just before serving for a pop of color and freshness.

Serve in a wide, shallow bowl to highlight the rich sauce and tender oxtail pieces.

Wine Pairing:

Complement the dish with a glass of Burgundy or another full-bodied red wine for an enhanced dining experience.

Storage Tips:

Refrigeration:

Store leftovers in an airtight container.

Refrigerate for up to 3 days.

Freezing:

For longer storage, freeze in a freezer-safe container or heavy-duty resealable bag.

It can be frozen for up to 3 months.

Reheating:

On the Stove: Reheat gently over low heat, adding a splash of beef stock or water if the sauce has thickened too much.

In the Microwave: Use a microwave-safe dish, cover with a lid or damp paper towel, and reheat in short intervals, stirring occasionally.

From Frozen: Thaw overnight in the refrigerator before reheating.

Related Recipes:

• French Onion Beef and Noodles
• Easy French Onion Soup
• Caramelized Onions

FAQs:

Can I make Oxtail Bourguignon in a slow cooker?

Yes! After searing the oxtail and sautéing the vegetables, transfer everything to a slow cooker. Add the red wine, beef stock, thyme, and bay leaves. Cook on low for 8–10 hours or high for 4–6 hours until the oxtail is tender. Add the pearl onions and mushrooms during the last hour of cooking.

What wine is best for Oxtail Bourguignon?

A Burgundy wine is the traditional choice for this dish, but any full-bodied dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon will work well. Avoid using sweet wines as they may alter the dish’s flavor.

How do I peel pearl onions easily?

To peel pearl onions:

Blanch them in boiling water for 1–2 minutes.

Transfer to an ice bath to cool.

Gently squeeze the onion, and the skin will slide off.

Conclusion: