If you are a fan of rich, slow-cooked meals that celebrate deep, comforting flavors, then you are going to absolutely love this Oxtail Bourguignon Recipe. It’s a beautiful twist on the classic French stew, featuring tender, fall-off-the-bone oxtail simmered slowly in a robust red wine and beef stock sauce with a bouquet of fresh herbs and vegetables. This dish brings such warmth and complexity to the table, perfect for special family dinners or when you want to impress friends with a show-stopping home-cooked meal. The oxtail’s unique gelatinous texture gives the stew an unmatched silkiness that will have everyone asking for seconds.
Ingredients You’ll Need
For a dish as soul-satisfying as this Oxtail Bourguignon Recipe, the ingredients are straightforward yet essential. Each one plays a thoughtful role, from building layers of flavor to adding vibrant textures and colors that make the stew irresistible.
- Oxtail, 2 ½ pounds: The star of the dish; its rich marrow and connective tissue create a luscious, velvety sauce.
- Salt and pepper: Basic seasonings that enhance the natural flavors of the meat and vegetables.
- Olive oil, 2 tablespoons: For a beautiful sear that locks in the oxtail’s juices and adds caramelized notes.
- Onion, 1 large diced: Adds sweetness and depth while softening into the broth.
- Carrots, 2 peeled and sliced: Gentle sweetness and a lovely pop of color.
- Celery stalks, 2 chopped: Adds freshness and a subtle aromatic crunch.
- Garlic, 3 cloves minced: Brings warmth and an irresistible savory punch.
- Tomato paste, 2 tablespoons: Concentrates the stew’s richness and introduces subtle acidity.
- Red wine, 2 cups: Burgundy is traditional but any good dry red wine will do; it infuses the dish with complex, fruity notes.
- Beef stock, 2 cups: Deepens the meaty flavor and ensures a luscious braising liquid.
- Fresh thyme, 2 sprigs: Herbaceous aroma that rounds out the flavors beautifully.
- Bay leaves, 2: Adds gentle bitterness and aromatic layers.
- Pearl onions, 1 cup peeled: Sweet and tender little bursts that elevate the stew’s texture.
- Button mushrooms, 1 cup halved: Earthy flavor that complements the meat perfectly.
- All-purpose flour, 2 tablespoons (optional): Helps thicken the sauce to a perfect, glossy consistency.
- Fresh parsley, chopped: Brightens the dish with a fresh, herbal finish for garnish.
How to Make Oxtail Bourguignon Recipe
Step 1: Prepare and Season the Oxtail
Start by preheating your oven to 325°F (160°C) and patting the oxtail dry. Generously season the pieces with salt and pepper. This step is crucial as it enhances the natural flavors and ensures that your meat doesn’t end up bland after slow cooking.
Step 2: Sear the Oxtail
Heat olive oil in a large Dutch oven over medium heat. Brown the oxtail pieces on all sides until they develop a beautiful caramelized crust. This searing locks in juices and creates those irresistible browned bits that add incredible depth to the sauce later. Once browned, remove and set the oxtail aside.
Step 3: Cook the Vegetables
In the same Dutch oven, toss in the diced onion, sliced carrots, and chopped celery. Let them soften and mellow for 5 to 7 minutes, stirring occasionally. Then add minced garlic and tomato paste, cooking for another minute to awaken their flavors. This combination creates the aromatic base of your stew that every forkful will thank you for.
Step 4: Deglaze and Simmer
Pour in the red wine to deglaze the pot, scraping up all those delicious brown bits sticking to the bottom. Let it simmer for 3 to 4 minutes; this step reduces the wine, concentrating its fruity and tangy notes while melding them with the vegetables.
Step 5: Return Oxtail and Add Liquids
Place the oxtail back into the pot along with beef stock, fresh thyme sprigs, and bay leaves. Bring the mixture to a simmer on the stovetop, ensuring everything is cozy and bubbling just right. Then cover the pot and move it into the oven to cook low and slow.
Step 6: Slow Cook to Tender Perfection
Let the oxtail braise for 2 ½ to 3 hours until the meat falls off the bone effortlessly. This slow cooking is what transforms the dish into a melt-in-your-mouth sensation with that signature gelatine-rich sauce only oxtail can deliver.
Step 7: Add Mushrooms and Pearl Onions
About 30 minutes before the end, stir in peeled pearl onions and halved button mushrooms. This timing ensures they remain tender but still hold their structure, adding great texture and earthy sweetness to the stew.
Step 8: Optional Thickening and Final Touches
If you prefer a thicker sauce, whisk the flour with a little water to make a smooth slurry and stir it carefully into the stew. Give the pot a quick simmer on the stovetop to allow the sauce to thicken nicely. Finally, remove thyme and bay leaves, taste for seasoning, and garnish with fresh chopped parsley just before serving.
How to Serve Oxtail Bourguignon Recipe
Garnishes
Fresh parsley is the classic garnish for this dish, adding a splash of color and a light, herbal freshness that balances the stew’s richness perfectly. You might also consider a sprinkle of finely chopped chives or a touch of lemon zest to brighten the flavors.
Side Dishes
This stew pairs beautifully with creamy mashed potatoes that soak up the luscious sauce or rustic crusty bread to mop up every last drop. Buttered egg noodles or polenta also work wonderfully for a comforting, hearty meal that satisfies on every level.
Creative Ways to Present
For a special occasion, serve the Oxtail Bourguignon Recipe in individual rustic ramekins with a sprig of thyme on top. Alternatively, place the stew over a bed of wild rice mixed with herbs and toasted nuts for a textural contrast. A roasted vegetable medley alongside also complements the deep flavors elegantly.
Make Ahead and Storage
Storing Leftovers
Leftover Oxtail Bourguignon tastes even better the next day once the flavors have had extra time to meld. Store the stew in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before refrigerating to maintain the best texture and flavor.
Freezing
This recipe freezes wonderfully. Divide into portions and freeze in airtight containers or heavy-duty freezer bags for up to 3 months. When freezing, try to include plenty of the sauce to keep the meat juicy and flavorful during thawing.
Reheating
To reheat, thaw overnight in the fridge if frozen, then gently warm on the stovetop over low heat, stirring occasionally. You can add a splash of beef stock or water if the sauce has thickened too much. Avoid microwaving as it can dry out the tender meat and alter the texture.
FAQs
Can I use a different cut of meat instead of oxtail?
While oxtail is ideal for its rich gelatinous texture and flavor, you can substitute beef short ribs or chuck roast for a similar slow-cooked stew. Just adjust cooking times accordingly to achieve tender meat.
What type of wine is best for Oxtail Bourguignon Recipe?
Burgundy is the traditional choice given its balance and complexity, but any good-quality dry red wine like Pinot Noir or Merlot can work beautifully, adding fruitiness and depth without overpowering the dish.
Is it necessary to peel the pearl onions?
Peeling pearl onions improves their tenderness and ensures they blend seamlessly into the stew. To make peeling easier, blanch them in boiling water for a minute then transfer to cold water; the skins slip off effortlessly.
Can I make Oxtail Bourguignon in a slow cooker?
Yes! After searing the meat and sautéing the vegetables on the stovetop, transfer everything to a slow cooker and cook on low for 8 to 10 hours. Add the pearl onions and mushrooms during the last hour to keep their texture.
How do I know when the oxtail is properly cooked?
The oxtail should be fork-tender and easily falling off the bone, with the connective tissues melted into the sauce creating a rich, silky texture. This usually takes about 2 ½ to 3 hours in the oven at 325°F or longer if using a slow cooker.
Final Thoughts
If you’re craving a dish that brings bold, rustic French flavors into your kitchen with an irresistible melt-in-your-mouth texture, the Oxtail Bourguignon Recipe is your culinary winner. It’s warm, comforting, and packed with those nuanced tastes that come from patient slow cooking and quality ingredients. Trust me, once you make it, this stew will become a beloved staple in your recipe rotation, perfect for cozy evenings and special gatherings alike. So grab that oxtail, pour a glass of good wine, and start cooking—you’re in for a real treat!
Print
Oxtail Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Oxtail Bourguignon is a rich and hearty French stew where tender oxtail pieces are slow-cooked in a flavorful blend of red wine, beef stock, and aromatic vegetables. This classic dish features a deep, savory sauce enhanced by pearl onions and mushrooms, making it perfect for a comforting and elegant meal.
Ingredients
Main 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 and Season: Preheat your oven to 325°F (160°C). Season the oxtail pieces generously with salt and pepper to enhance the meat’s flavor before cooking.
- Sear the Oxtail: Heat olive oil in a large Dutch oven over medium heat. Add the oxtail pieces and sear them until browned on all sides, which will lock in juices and add depth to the final stew. Remove the browned oxtail and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook for 5 to 7 minutes until the vegetables soften, then add the minced garlic and tomato paste. Stir and cook for an additional minute to build flavor.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up all the browned bits at the bottom. Let it simmer for 3 to 4 minutes to reduce slightly and concentrate the flavors.
- Combine Ingredients and Oven Cook: Return the seared oxtail to the pot, then add beef stock, fresh thyme sprigs, and bay leaves. Bring everything to a simmer on the stove, cover the pot with a lid, and transfer it to the preheated oven.
- Slow Cook: Cook the stew in the oven for 2½ to 3 hours, until the oxtail meat is tender and nearly falling off the bone, creating a sumptuous texture.
- Add Onions and Mushrooms: About 30 minutes before the cooking time ends, add the peeled pearl onions and halved button mushrooms to the pot. For a thicker sauce, mix the all-purpose flour with a little water to form a slurry and stir it into the stew to thicken.
- Finish and Serve: Remove the pot from the oven, discard the thyme sprigs and bay leaves, and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
Notes
- For best flavor, use a good quality dry red wine like Burgundy.
- Peeling pearl onions can be made easier by briefly blanching them in boiling water.
- If you prefer a thicker sauce, make sure to stir the flour slurry well to avoid lumps.
- Leftovers taste even better the next day as the flavors meld further.
- This dish pairs wonderfully with creamy mashed potatoes or crusty French bread.
