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If you’ve ever dreamed of indulging in a deeply rich, slow-cooked stew that marries tender meat with full-bodied flavors, then this Oxtail Bourguignon Recipe is your new best friend in the kitchen. With its luscious sauce brewed from red wine and fragrant herbs, combined with melt-in-your-mouth oxtail, this dish brings a touch of classic French comfort to your table. It’s a show-stopping meal that feels both luxurious and utterly satisfying, perfect for cozy dinners or impressing your guests with something truly special.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first joyful step to crafting the perfect Oxtail Bourguignon Recipe. Each component plays an important role, creating layers of flavor and inviting textures—from the rich meat to the earthy mushrooms and sweet pearl onions.
- 2 ½ pounds oxtail, cut into segments: The star ingredient offering incredible richness and gelatinous tenderness when slow-cooked.
- Salt and pepper to taste: Basic seasoning that enhances all flavors in the dish.
- 2 tablespoons olive oil: For searing the meat and building a savory base.
- 1 large onion, diced: Adds a natural sweetness and depth when softened.
- 2 carrots, peeled and sliced: Provide subtle sweetness and vibrant color.
- 2 celery stalks, chopped: Contribute an aromatic backbone to the stew.
- 3 cloves garlic, minced: Infuse the dish with a warm, fragrant note.
- 2 tablespoons tomato paste: Offers a concentrated, tangy richness that balances the wine.
- 2 cups red wine (preferably Burgundy): Essential for that classic Bourguignon flavor and tenderizing the meat.
- 2 cups beef stock: Builds a hearty, savory stew base.
- 2 sprigs fresh thyme: Bring a subtle herbaceous aroma and flavor.
- 2 bay leaves: Infuse a gentle earthiness throughout the slow cooking.
- 1 cup pearl onions, peeled: Small bursts of sweetness adding textural contrast.
- 1 cup button mushrooms, halved: Earthy and meaty, they absorb the savory juices beautifully.
- 2 tablespoons all-purpose flour (optional, for thickening): To create a lovely, velvety sauce consistency if desired.
- Fresh parsley, chopped (for garnish): Adds a fresh, bright finish and color pop.
How to Make Oxtail Bourguignon Recipe
Step 1: Prepare and Brown the Oxtail
Start by preheating your oven to 325°F (160°C). Generously season the oxtail segments with salt and pepper. Heating olive oil in a Dutch oven, sear each oxtail piece until it’s beautifully browned on all sides. This step locks in flavor and sets a rich foundation for the stew. Once browned, remove the meat and set it aside—patience here pays off with fantastic taste.
Step 2: Build the Flavor Base
In the same pot, toss in diced onions, sliced carrots, and chopped celery. Sauté gently for 5 to 7 minutes until everything softens and develops sweetness. Add the minced garlic and tomato paste next, letting the tomato paste cook for a minute to deepen the flavors—it’s like creating the dish’s aromatic heartbeat right in your pot.
Step 3: Deglaze and Simmer
Pour in the red wine to deglaze, scraping up all the caramelized bits stuck on the pot’s bottom. These bits carry immense flavor and help form the complex base of the bourguignon. Let the wine simmer for 3 to 4 minutes, reducing slightly and intensifying its character.
Step 4: Add the Liquids and Herbs, Then Oven Cook
Return the oxtail to the pot, nestling it back into the fragrant mixture. Add beef stock, fresh thyme sprigs, and bay leaves. Bring the stew to a simmer, then cover and transfer the whole pot to the oven. Slow roast for 2 ½ to 3 hours, until the meat is wonderfully tender, practically falling off the bone—this slow cooking is what transforms the oxtail into something magical.
Step 5: Finish with Vegetables and Thicken Sauce
About 30 minutes before the stew finishes, add the pearl onions and halved mushrooms. If you prefer a thicker sauce, whisk the flour with a bit of water into a smooth slurry and stir it into the stew now. Continue to cook until the sauce has thickened and all the flavors are beautifully melded together.
Step 6: Final Touches
Remove the pot from the oven, discard the thyme sprigs and bay leaves, then taste and adjust seasoning as needed. Garnish generously with freshly chopped parsley for a refreshing brightness that contrasts the richness, completing the picture of this hearty classic.
How to Serve Oxtail Bourguignon Recipe
Garnishes
A sprinkle of fresh parsley is a classic and simple garnish that adds a pop of color and fresh herbaceousness to each serving. For an indulgent touch, a dollop of creamy mashed potatoes or a pat of soft butter on top of the stew can elevate the dish further.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, buttered egg noodles, or rustic crusty bread to soak up every last drop of the luscious sauce. Roasted root vegetables or a simple green salad can help balance the richness and add variety to your plate.
Creative Ways to Present
For a charming, rustic presentation, serve the Oxtail Bourguignon Recipe family-style right in the Dutch oven placed at the center of the table. Alternatively, plate a generous ladle over a bed of creamy polenta or buttery mashed parsnips for a gourmet twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This stew tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing the meat to stay tender and the sauce to thicken nicely.
Freezing
You can freeze Oxtail Bourguignon Recipe without any worry. Transfer cooled portions into freezer-safe containers or bags, label and freeze for up to 3 months. This makes it a perfect meal to prep in advance for busy days or unexpected guests.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth can help loosen the sauce if it thickens too much. You can also reheat in the oven at a low temperature, covered, for even warming without drying out the meat.
FAQs
What makes Oxtail Bourguignon Recipe different from regular beef bourguignon?
The key difference lies in the cut of meat—oxtail offers a richer, more gelatinous texture with deep flavor due to its higher collagen content, resulting in a luscious, silky sauce that’s uniquely satisfying compared to the traditional beef cuts.
Can I use a different type of wine if I don’t have Burgundy?
Absolutely! While Burgundy is traditional and ideal, other full-bodied red wines like Pinot Noir, Merlot, or even a good Cabernet Sauvignon work beautifully. Just avoid overly sweet or fortified wines—they won’t provide the same depth.
How long does it take to cook oxtail to tender perfection?
Typically, slow cooking for 2 ½ to 3 hours at low heat is required for oxtail to become tender enough to fall off the bone. Rushing this process won’t allow the collagen to break down fully, which is essential for the stew’s luxurious texture.
Is it necessary to brown the oxtail before slow cooking?
Yes, browning is a crucial step that develops complex flavors through caramelization. It also creates those tasty browned bits on the pot bottom that enrich the sauce when deglazed with wine.
Can I make Oxtail Bourguignon Recipe in a slow cooker?
Definitely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or until the oxtail is tender. Add mushrooms and pearl onions in the last hour to keep their texture intact.
Final Thoughts
There’s something undeniably rewarding about making a hearty, soul-soothing dish like this Oxtail Bourguignon Recipe at home. It invites you to slow down, savor every aromatic stir, and enjoy the anticipation of a meal that’s as rich in flavor as it is in love. Give it a try—you’ll find yourself returning to it again and again, sharing it with family and friends as a true centerpiece of comfort and celebration.
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Oxtail Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Stew
- Method: Baking
- Cuisine: French
Description
Oxtail Bourguignon is a rich and hearty French stew featuring succulent oxtail slow-cooked in red wine with aromatic vegetables and herbs. This classic comfort dish is perfect for a leisurely weekend meal, offering tender, falling-off-the-bone meat in a deeply flavorful sauce accented by pearl onions and mushrooms.
Ingredients
Meat and Seasoning
- 2 ½ pounds oxtail, cut into segments
- Salt and pepper to taste
Vegetables and Aromatics
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup pearl onions, peeled
- 1 cup button mushrooms, halved
- Fresh parsley, chopped (for garnish)
Liquids and Herbs
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
Optional Thickening
- 2 tablespoons all-purpose flour (optional, for thickening)
- Water for mixing with flour
Instructions
- Preheat and Season: Preheat your oven to 325°F (160°C). Season the oxtail pieces generously with salt and pepper to enhance their flavor before cooking.
- Sear the Oxtail: Heat olive oil in a large Dutch oven over medium heat. Add the oxtail segments and sear them until they are browned on all sides. This step locks in the juices and develops depth in the stew’s flavor. Remove the browned oxtail and set aside.
- Sauté Vegetables: In the same pot, add the diced onions, sliced carrots, and chopped celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize. Add minced garlic and tomato paste, cooking for an additional minute to blend the flavors.
- Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine simmer for 3 to 4 minutes to reduce slightly and concentrate the flavor.
- Add Liquids and Herbs: Return the seared oxtail to the pot. Pour in the beef stock, then add the fresh thyme sprigs and bay leaves. Bring this mixture to a simmer on the stovetop.
- Braise in the Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook for 2 ½ to 3 hours, or until the oxtail is tender and easily pulls away from the bone.
- Add Pearl Onions and Mushrooms: About 30 minutes before the cooking time ends, stir in the peeled pearl onions and halved button mushrooms, allowing them to cook alongside the oxtail and absorb the rich flavors.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, whisk the all-purpose flour with a little water to form a smooth slurry and stir it into the pot. Cook for a few more minutes until the sauce thickens to your liking.
- Final Touches and Serve: Remove the pot from the oven. Discard the thyme sprigs and bay leaves, and adjust seasoning with salt and pepper if necessary. Garnish with chopped fresh parsley before serving to add a burst of color and freshness.
Notes
- Searing the oxtail properly is crucial for developing a rich flavor in the stew.
- Using a good quality Burgundy red wine will enhance the authenticity and depth of the dish.
- Prepare the pearl onions in advance by peeling them efficiently; blanching in boiling water helps loosen their skins.
- For a gluten-free option, omit the flour or substitute with a gluten-free thickener.
- Leftovers taste even better the next day as flavors continue to meld.
- This dish pairs excellently with creamy mashed potatoes or crusty French bread.
