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
Scale
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.
