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
Scale
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
