Description
Indulge in the rich flavors of Oxtail Bourguignon, a slow-cooked French classic featuring tender oxtail, red wine, and aromatic vegetables. Perfect for cozy dinners or gourmet gatherings, this dish is the epitome of comfort food.
Ingredients
2 ½ pounds oxtail, cut into segments
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine (preferably Burgundy)
2 cups beef stock
2 sprigs fresh thyme
2 bay leaves
1 cup pearl onions, peeled
1 cup button mushrooms, halved
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (160°C). Season the oxtail with salt and pepper.
- Heat olive oil in a large Dutch oven over medium heat. Sear oxtail pieces until browned on all sides. Remove and set aside.
- In the same pot, cook onions, carrots, and celery for 5–7 minutes until softened. Add garlic and tomato paste; cook for another minute.
- Deglaze the pot with red wine, scraping up browned bits. Simmer for 3–4 minutes.
- Return the oxtail to the pot. Add beef stock, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven.
- Cook for 2 ½ to 3 hours, until the meat is tender and falling off the bone.
- In the last 30 minutes, add pearl onions and mushrooms. If desired, thicken the sauce by whisking flour with water and stirring it in.
- Remove from the oven, discard thyme and bay leaves, and adjust seasoning. Garnish with parsley before serving.
Notes
For deeper flavors, prepare the dish a day ahead and reheat before serving.
Pair with mashed potatoes, buttered noodles, or crusty bread.
For an alcohol-free version, substitute wine with additional beef stock.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6 servings
- Calories: 430 kcal
