Description: A rich and decadent oxtail stew, inspired by the classic French Boeuf Bourguignon. This slow-cooked dish features tender, fall-off-the-bone oxtail braised in a deeply flavorful red wine sauce with aromatic vegetables, pearl onions, and mushrooms. This is comfort food elevated to an art form.
Why you will love this recipe: Oxtail Bourguignon is an experience, not just a meal. The long braising process transforms the humble oxtail into an incredibly tender and succulent delicacy. The rich, complex flavors of the red wine sauce, infused with herbs and vegetables, will tantalize your taste buds. It’s perfect for a special occasion dinner or a cozy weekend gathering, offering a deeply satisfying and memorable culinary experience that is both impressive and surprisingly easy to make. Imagine serving this to friends on a chilly evening – the aroma alone will make them swoon! Furthermore, the leftovers (if there are any!) are even more delicious the next day as the flavors continue to meld together.
Introduction
Oxtail, a cut often overlooked, is a treasure trove of flavor and gelatin. When cooked low and slow, it yields incredibly tender meat and a rich, unctuous broth that’s perfect for hearty stews and braises. This Oxtail Bourguignon recipe takes inspiration from the classic French Boeuf Bourguignon, substituting the traditional beef for the deeply flavorful oxtail. The result is a dish that is both rustic and elegant, perfect for a special occasion or a cozy winter evening.
The key to a truly exceptional Oxtail Bourguignon lies in the patience of the braising process. Allowing the oxtail to simmer gently in the red wine sauce for several hours ensures that the meat becomes incredibly tender and that the flavors meld together beautifully. The addition of pearl onions and mushrooms in the last 30 minutes adds a touch of sweetness and earthiness to the dish.
This recipe is more than just a meal; it’s an opportunity to slow down, savor the process of cooking, and create something truly special. The rich aroma that fills your kitchen as the oxtail braises will transport you to a cozy French bistro. So, gather your ingredients, pour yourself a glass of wine, and prepare to embark on a culinary adventure that will leave you feeling satisfied and inspired.
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, Pinot Noir, or a good quality Cabernet Sauvignon)
- 2 cups beef stock (low sodium is best to control the salt levels)
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 cup pearl onions, peeled
- 1 cup button mushrooms, halved (cremini or baby bella mushrooms also work well)
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Preheat your oven to 325°F (160°C). This lower temperature ensures gentle braising, which is key to achieving tender oxtail. Season the oxtail generously with salt and freshly ground black pepper. Don’t be afraid to season generously – the oxtail can handle it! Proper seasoning at this stage is crucial for developing the overall flavor of the dish.
Step 2: Heat olive oil in a large Dutch oven or oven-safe pot over medium heat. The Dutch oven is ideal because it provides even heat distribution and is oven-safe. Ensure the oil is shimmering before adding the oxtail. Sear oxtail pieces in batches until browned on all sides. This step is essential for developing a rich, deep flavor in the sauce. Don’t overcrowd the pot, as this will lower the temperature of the oil and prevent proper browning. Brown the oxtail in batches to achieve a nice crust on each piece. Once browned, remove the oxtail from the pot and set aside.
Step 3: In the same pot (don’t discard those flavorful browned bits!), add the diced onion, sliced carrots, and chopped celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized. This process, known as mirepoix, forms the aromatic base of the Bourguignon. The softening of the vegetables releases their natural sugars, adding depth and complexity to the sauce.
Step 4: Add the minced garlic and tomato paste to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste. Cooking the tomato paste at this stage helps to intensify its flavor and add richness to the sauce.
Step 5: Deglaze the pot with the red wine, scraping up any browned bits from the bottom. These browned bits, known as fond, are packed with flavor and will contribute significantly to the richness of the sauce. Simmer the wine for 3–4 minutes, allowing it to reduce slightly. This helps to concentrate the flavors and remove some of the alcohol.
Step 6: Return the browned oxtail to the pot. Add the beef stock, fresh thyme sprigs, and bay leaves. Ensure the oxtail is mostly submerged in the liquid. Bring the mixture to a simmer, then cover the pot tightly with its lid.
Step 7: Transfer the covered Dutch oven to the preheated oven. Cook for 2 ½ to 3 hours, or until the oxtail meat is incredibly tender and practically falling off the bone. The exact cooking time will depend on the size and quality of the oxtail. Check the oxtail periodically to ensure it is not drying out. If the sauce is reducing too quickly, add a little more beef stock.
Step 8: In the last 30 minutes of cooking, add the peeled pearl onions and halved button mushrooms to the pot. This allows them to cook through without becoming mushy. The pearl onions add a touch of sweetness, while the mushrooms contribute an earthy, umami flavor.
Step 9: (Optional) If you prefer a thicker sauce, you can thicken it by whisking the all-purpose flour with a few tablespoons of cold water to form a smooth slurry. Stir the slurry into the Bourguignon during the last 15 minutes of cooking. Allow the sauce to simmer gently until it has thickened to your desired consistency.
Step 10: Remove the Dutch oven from the oven. Carefully discard the thyme sprigs and bay leaves. Taste the Bourguignon and adjust the seasoning with salt and pepper as needed. Remember, the flavors will continue to develop as the dish rests.
Step 11: Garnish the Oxtail Bourguignon generously with fresh chopped parsley before serving. The parsley adds a bright, fresh element to balance the richness of the dish.
COOKING Rating:
- Complexity: Intermediate
- Effort: Medium (mostly passive cooking time)
Serving Suggestions:
- Serve over creamy mashed potatoes, polenta, or egg noodles.
- Accompany with crusty bread for soaking up the delicious sauce.
- A simple green salad provides a refreshing counterpoint to the richness of the stew.
- Pair with a glass of the same red wine used in the recipe.
Tips:
- Don’t skimp on the wine! Choose a good-quality red wine that you would enjoy drinking. The flavor of the wine will significantly impact the flavor of the dish.
- Browning the oxtail is crucial for developing flavor. Take the time to sear the meat properly.
- Be patient! The long braising time is essential for achieving tender oxtail and a rich, flavorful sauce.
- Adjust the seasoning to your liking. Taste the Bourguignon throughout the cooking process and adjust the salt and pepper as needed.
- Make it ahead of time! Oxtail Bourguignon tastes even better the next day after the flavors have had a chance to meld together.
Prep Time:
- 30 minutes
Cook Time:
- 2 ½ – 3 hours
Total Time:
- 3 – 3 ½ hours
Nutritional Information (Approximate per serving):
- Calories: 650-750 (depending on serving size and ingredients)
- Protein: 45-55g
- Sodium: 500-700mg (depending on the beef stock used)
Conclusion
Oxtail Bourguignon is a dish that rewards patience and attention to detail. The slow braising process transforms humble ingredients into a culinary masterpiece. The rich, complex flavors of the red wine sauce, combined with the tender, fall-off-the-bone oxtail, create a truly unforgettable dining experience. So, gather your ingredients, pour yourself a glass of wine, and prepare to embark on a culinary adventure that will leave you feeling satisfied and inspired. This recipe is a testament to the power of slow cooking and the transformative effect it can have on simple ingredients. Enjoy!
Questions and Answers about Oxtail Bourguignon:
Q1: Can I use a different cut of meat instead of oxtail?
A: While oxtail is the star of this particular dish, you could substitute it with other cuts suitable for slow braising, such as beef chuck, short ribs, or even lamb shanks. However, keep in mind that the flavor and texture will be slightly different. Oxtail is particularly rich in collagen, which breaks down during the long cooking process to create a luscious, silky sauce. If using a leaner cut, you might consider adding a tablespoon of beef gelatin to enhance the sauce’s richness. Also, cooking times may need to be adjusted based on the cut of meat you decide to use.
Q2: What if I don’t have Burgundy wine? Can I use another type of red wine?
A: Absolutely! While Burgundy is a classic choice, any good-quality dry red wine will work well in this recipe. Pinot Noir, Cabernet Sauvignon, Merlot, or even a Côtes du Rhône are all excellent alternatives. The key is to choose a wine that you enjoy drinking, as its flavor will be prominent in the finished dish. Avoid using cooking wine, as it often contains added salt and preservatives that can negatively impact the taste.
Q3: I don’t have a Dutch oven. Can I cook this in a slow cooker instead?
A: Yes, you can definitely adapt this recipe for a slow cooker! Sear the oxtail in a skillet on the stovetop as directed, then transfer it to the slow cooker along with the vegetables, wine, beef stock, herbs, and tomato paste. Cook on low for 6-8 hours, or until the oxtail is very tender. Add the pearl onions and mushrooms during the last hour of cooking. If you want to thicken the sauce, you can whisk together the flour and water slurry and stir it in during the last 30 minutes of cooking.
Q4: Can I freeze Oxtail Bourguignon?
A: Absolutely! Oxtail Bourguignon freezes exceptionally well. Allow the dish to cool completely before transferring it to an airtight container or freezer bag. Be sure to leave some headspace in the container, as the liquid will expand when frozen. It can be stored in the freezer for up to 2-3 months. When ready to serve, thaw the Bourguignon in the refrigerator overnight and then gently reheat it on the stovetop or in the oven. The flavors will actually deepen and improve after freezing!
Q5: I’m a vegetarian. Is there a way to make a vegetarian version of this dish?
A: While Oxtail Bourguignon is inherently a meat-based dish, you can certainly create a delicious vegetarian-inspired version. You could substitute the oxtail with hearty vegetables like portobello mushrooms, butternut squash, and root vegetables like parsnips and celeriac. These vegetables will provide a similar satisfying texture and earthy flavor. Use vegetable broth instead of beef stock, and consider adding a touch of smoked paprika to enhance the smoky flavor. You could also add lentils or chickpeas for added protein and heartiness. While it won’t be the same as the original, you can still capture the essence of the Bourguignon flavor profile with a creative vegetarian twist!
