If you’re looking for a showstopper that’ll fill your kitchen with the most incredible aromas, Oxtail Bourguignon is exactly the dish to make. Each spoonful of this French classic is a celebration of fall-off-the-bone oxtail, wine-splashed sauce, and meltingly tender vegetables. The flavors deepen and fuse while it slowly braises, making every bite both luxurious and rustic. This is comfort food with old-world charm and a touch of extravagance, perfect not just for cozy Sundays but any time you want to truly savor a meal.
Ingredients You’ll Need
The beauty of Oxtail Bourguignon is in the harmony of its ingredients. Each item is simple on its own, but together they build layers of deep, unforgettable flavor and a beautiful, hearty texture. Here’s what you’ll need and why it matters:
- Oxtail pieces (3 pounds): The star of the show, these lend a rich, gelatinous texture and unmistakable beefy depth to the sauce.
- Salt and black pepper: Essential for seasoning the meat and unlocking its flavor from the start.
- Olive oil (2 tablespoons): For searing the oxtail, helping to develop that flavorful browned crust.
- Large yellow onion (chopped): Adds sweetness, body, and a gentle aromatic base.
- Carrots (2, peeled and sliced): Bring a mellow sweetness and color to the braise.
- Celery stalks (2, sliced): Lends subtle aromatic undertones and a touch of freshness.
- Garlic (4 cloves, minced): Essential for its bold, comforting fragrance.
- Tomato paste (2 tablespoons): Gives the sauce depth and a touch of acidity.
- All-purpose flour (2 tablespoons): Helps thicken the sauce, creating silky richness.
- Dry red wine (2 cups, Burgundy or Pinot Noir): Key for the broth’s complexity; pick something you’d happily drink.
- Beef broth (2 cups): Builds up the meaty, savory foundation of the stew.
- Bay leaf (1): Adds complexity and a subtle herbal note.
- Fresh thyme (4 sprigs): Brightens up the whole dish with earthy freshness.
- Pearl onions (8 ounces, peeled): Release sweet, delicate flavor and look gorgeous in the finished stew.
- Cremini mushrooms (8 ounces, halved): Bring a deep, woodsy taste and satisfying texture.
- Unsalted butter (2 tablespoons): For sautéing, making veggies golden and luscious.
- Chopped fresh parsley (optional, for garnish): Sprinkles in color and a final breath of freshness.
How to Make Oxtail Bourguignon
Step 1: Season and Sear the Oxtail
Start by generously seasoning your oxtail with salt and pepper. Heat olive oil in a large Dutch oven on medium-high and, working in batches if needed, sear the oxtail until every side achieves a deep, golden-brown crust. This is where the flavor magic begins, so don’t rush it—take your time and savor those caramelized aromas.
Step 2: Sauté the Aromatics and Veggies
With all the oxtail set aside, add the chopped onion, carrots, and celery to the same pot. Let them cook for about 5–6 minutes, stirring occasionally, until they’re soft and lightly golden. Follow with the minced garlic for just a minute, releasing all its warmth.
Step 3: Build the Flavor Base
Stir in the tomato paste and let it toast a bit, deepening its flavor. Sprinkle in the flour and stir so every little veggie is coated. This prepares the mix for the liquids, promising a velvety sauce later on.
Step 4: Deglaze and Add Braising Liquids
Pour in the red wine, scraping the bottom of the pot to unlock all those flavorful browned bits. Once bubbling, add in the beef broth, bay leaf, and fresh thyme. You’ll notice the colors deepen and a lovely, herby aroma start to emerge.
Step 5: Return Oxtail and Braise
Nestle the seared oxtail pieces back into the pot, making sure they’re mostly submerged in the rich mixture. Bring it all to a gentle simmer, cover, and transfer to a 325°F oven. Let it braise for about 3 hours, checking occasionally, until the oxtail is fabulously tender and almost falling off the bone.
Step 6: Sauté Pearl Onions and Mushrooms
About 30 minutes before the Oxtail Bourguignon is done, melt the unsalted butter in a skillet over medium heat. Add the pearl onions and cremini mushrooms and sauté until they’re nicely browned and tender, developing even more rich flavor. Stir them gently into your stew for the final half hour of cooking.
Step 7: Finish and Serve
When the cooking time is up, remove the bay leaf and thyme sprigs. Your Oxtail Bourguignon is now ready to serve! Don’t forget a shower of fresh parsley if you’d like a pop of color and freshness at the finish.
How to Serve Oxtail Bourguignon
Garnishes
A sprinkle of freshly chopped parsley is all you need to brighten up the bowl just before serving. It gives a flash of color and a clean herbal note that’s the perfect counterpoint to the deep, savory sauce. If you’re feeling fancy, a few twists of cracked black pepper or a drizzle of extra-virgin olive oil can add that final flourish.
Side Dishes
Oxtail Bourguignon absolutely adores a bed of creamy mashed potatoes, where the sauce can truly shine. Buttery egg noodles or a chunk of crusty French bread are equally dreamy partners—each soaks up every bit of that luscious braising liquid. For a lighter touch, steamed green beans or a simple salad on the side can cut through the richness perfectly.
Creative Ways to Present
For an elegant dinner, try portioning the Oxtail Bourguignon into shallow bowls and topping each serving with a single whole pearl onion and a sprig of thyme. If you’re serving a crowd, offer it family-style in your prettiest Dutch oven, letting everyone help themselves. For something a little unexpected, spoon leftovers over creamy polenta or serve atop toasted sourdough as a hearty open-faced sandwich.
Make Ahead and Storage
Storing Leftovers
One of the secret joys of Oxtail Bourguignon is how beautifully it improves overnight. Transfer cooled leftovers to an airtight container and keep them in the refrigerator, where the flavors will only get richer. It’ll stay fresh for up to three days, making it a wonderful make-ahead option for busy nights or leftovers worth looking forward to.
Freezing
To freeze, let the Oxtail Bourguignon cool completely, then spoon individual or family-sized portions into freezer-safe containers. Label and freeze for up to three months. This stew thaws surprisingly well and is fantastic to pull out on a chilly night when you crave a taste of comfort.
Reheating
Warm your refrigerated or thawed Oxtail Bourguignon gently on the stovetop over medium-low, stirring occasionally to avoid sticking. If it seems extra thick, add a splash of water or beef broth to loosen up the sauce. The flavors seem to harmonize even more after resting, so don’t be surprised if it tastes even better than the first night.
FAQs
Can I make Oxtail Bourguignon a day ahead?
Absolutely, and it’s actually encouraged! Letting the dish rest overnight in the refrigerator truly enhances the depth and richness of the sauce. Just reheat gently before serving, and you’ll find the flavors have melded into something even more spectacular.
What kind of wine is best for Oxtail Bourguignon?
A dry red wine like Burgundy or Pinot Noir is traditional and works beautifully, but any good-quality dry red you enjoy drinking will fit the bill. The key is to avoid wines that are sweet or overly tannic.
Is there a substitute for oxtail if I can’t find it?
While nothing matches oxtail’s unique texture and richness, beef short ribs or beef shank can be used in a pinch. Just note that these cuts might not have quite the same gelatinous mouthfeel, but the stew will still be delicious.
How do I peel pearl onions easily?
Blanch the onions in boiling water for about 30 seconds, then transfer to an ice bath. The skins will slip right off, making prep quick and painless for your Oxtail Bourguignon.
Can I make this dish gluten-free?
Definitely! Just substitute your favorite gluten-free all-purpose flour when thickening the sauce. Everything else in Oxtail Bourguignon is naturally gluten-free, so you won’t compromise on flavor or texture.
Final Thoughts
Oxtail Bourguignon is one of those dishes that turns an ordinary night into something memorable. Rich, rewarding, and deeply satisfying, it’s worth every minute of slow cooking. Trust me—once you’ve tasted how all those simple ingredients come together, you’ll want to share it with everyone you love. Give it a try and let yourself get swept away by this soul-warming French classic!
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Oxtail Bourguignon Recipe
- Total Time: 4 hours
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this classic French stew with a twist – Oxtail Bourguignon. Tender oxtail pieces braised in a savory red wine sauce until fork-tender, paired with earthy vegetables, and served with a sprinkle of fresh parsley. A hearty and comforting meal perfect for a cozy dinner.
Ingredients
Oxtail Bourguignon:
- 3 pounds oxtail pieces
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups dry red wine (like Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 8 ounces pearl onions (peeled)
- 8 ounces cremini mushrooms (halved)
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 325°F.
- Sear the Oxtail: Season oxtail pieces with salt and pepper. Sear in a Dutch oven until browned. Set aside.
- Sauté Vegetables: Sauté onion, carrots, and celery until softened. Add garlic, tomato paste, and flour.
- Deglaze and Braise: Pour in wine, beef broth, bay leaf, and thyme. Add oxtail back to the pot and braise in the oven.
- Prepare Mushrooms and Onions: Sauté pearl onions and mushrooms, then add to the pot.
- Finish and Serve: Discard bay leaf and thyme. Garnish with parsley and serve hot.
Notes
- This dish tastes even better the next day, ideal for preparing ahead.
- For a richer sauce, reduce the braising liquid slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 5g
- Sodium: 490mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 145mg
