Oxtail Bourguignonne
Indulge in the rich, slow-cooked flavors of Oxtail Bourguignonne, a hearty French-inspired stew that transforms humble ingredients into an elegant dining experience. Perfectly browned oxtail is braised for hours in a luxurious sauce of dry red wine, beef stock, and tomato paste, infused with aromatics like fresh thyme, garlic, and a medley of hearty vegetables. The addition of sautéed mushrooms and pearl onions adds earthy depth, while the tender, fall-off-the-bone meat creates a melt-in-your-mouth texture. This comforting dish is a true labor of love, perfect for impressing dinner guests or enjoying a cozy night at home. Serve it with creamy mashed potatoes, buttered noodles, or crusty bread for an unforgettable meal.
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Recipe Information
Ingredients
- 3 lbs oxtail
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 4 large garlic cloves, minced
- 2 tbsp all-purpose flour
- 3 cups dry red wine (e.g. Burgundy or Pinot Noir)
- 2 cups beef stock
- 2 tbsp tomato paste
- 4 sprigs fresh thyme sprigs
- 1 bay leaf
- 8 oz mushrooms, halved or quartered
- 1 cup pearl onions, peeled
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Season the oxtail pieces generously with salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the oxtail pieces in batches until browned on all sides, about 3-4 minutes per side. Transfer them to a plate and set aside.
Reduce the heat to medium and add the butter to the pot. Once melted, add the diced yellow onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and lightly golden.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by about half, about 10-12 minutes.
Add the beef stock, tomato paste, thyme sprigs, and bay leaf. Stir to combine, then return the seared oxtail pieces to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (165°C). Braise for 3 hours, checking and stirring occasionally, until the oxtail is tender and the meat is falling off the bone.
While the oxtail is braising, heat a skillet over medium-high heat with a tablespoon of olive oil. Sauté the mushrooms and pearl onions until golden, about 5-7 minutes. Set aside.
After 3 hours, add the sautéed mushrooms and pearl onions to the pot and braise for an additional 30 minutes uncovered to let the flavors meld and the sauce thicken slightly.
Remove the pot from the oven. Discard the thyme sprigs and bay leaf. Skim off any excess fat from the surface if necessary.
Serve the Oxtail Bourguignonne hot, garnished with fresh parsley. It pairs beautifully with mashed potatoes, buttered noodles, or crusty bread.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 87 mg | 7% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
