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
Scale
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.
