If you’ve ever dreamed of sinking your teeth into a rich, tender, and deeply flavorful stew, this Oxtail Bourguignon Recipe is going to be your new go-to comfort dish. With oxtail slowly braised in red wine and beef stock alongside aromatic vegetables and herbs, every forkful delivers luxurious, melt-in-your-mouth goodness. This classic French-inspired dish transforms humble ingredients into an unforgettable feast that warms the soul and impresses any dinner guest.
Ingredients You’ll Need
Though the ingredient list might look lengthy, each component is straightforward and essential, working together to build layers of taste, texture, and that gorgeous deep color that defines the dish. From the hearty oxtail to the fragrant herbs and vibrant vegetables, every ingredient plays a crucial role.
- 2 ½ pounds oxtail, cut into segments: The star of the dish, providing rich, gelatinous meat that becomes incredibly tender.
- Salt and pepper to taste: Simple seasoning to enhance the natural flavors of the oxtail and vegetables.
- 2 tablespoons olive oil: For searing the oxtail and softening the vegetables with a subtle fruity undertone.
- 1 large onion, diced: Adds sweetness and depth as it softens during cooking.
- 2 carrots, peeled and sliced: Brings a gentle earthiness and a touch of natural sweetness.
- 2 celery stalks, chopped: Offers a subtle, savory crunch that rounds out the flavor base.
- 3 cloves garlic, minced: Infuses a warm, aromatic kick that uplifts the entire stew.
- 2 tablespoons tomato paste: Adds a rich umami boost and helps thicken the sauce later.
- 2 cups red wine (preferably Burgundy): The defining element for authentic Bourguignon, it tenderizes the meat while imparting deep, fruity notes.
- 2 cups beef stock: Enhances the meatiness and ensures the stew has a luscious body.
- 2 sprigs fresh thyme: Offers a delicate herbal fragrance that complements the richness perfectly.
- 2 bay leaves: Adds subtle earthiness and complexity as the stew simmers.
- 1 cup pearl onions, peeled: Sweet and tender, these onions dissolve nicely into the sauce.
- 1 cup button mushrooms, halved: Absorbs the savory sauce and provides a pleasant meaty texture.
- 2 tablespoons all-purpose flour (optional, for thickening): Use to give the sauce a velvety finish if desired.
- Fresh parsley, chopped (for garnish): Adds brightness and a fresh finish to the rich dish.
How to Make Oxtail Bourguignon Recipe
Step 1: Prepare and Season the Oxtail
Start by preheating your oven to 325°F (160°C). Season the oxtail pieces generously with salt and pepper to bring out their robust natural flavor. This simple seasoning forms the foundation of a well-balanced stew.
Step 2: Brown the Oxtail
Heat olive oil in a large Dutch oven over medium heat. Sear each piece of oxtail until it has a deep, golden crust on all sides. This browning step adds tremendous flavor and texture, creating a caramelized base that will enrich your sauce. After browning, remove the oxtail and set it aside.
Step 3: Sauté the Aromatics
Using the same pot, cook diced onions, sliced carrots, and chopped celery for about 5 to 7 minutes until softened and fragrant. Add the minced garlic and tomato paste, cooking for an additional minute to release their vibrant aroma and deepen the sauce’s richness.
Step 4: Deglaze with Red Wine
Pour in the red wine and scrape up those delicious browned bits stuck to the bottom of the pot. Simmer the mixture for 3 to 4 minutes to allow the wine’s alcohol to cook off and intensify its fruity notes, which will infuse the entire stew.
Step 5: Add Oxtail and Braising Liquids
Return the browned oxtail to the pot and pour in the beef stock. Tuck in the fresh thyme sprigs and bay leaves, then bring everything to a gentle simmer. Cover the pot and transfer it to the oven to braise low and slow for 2 ½ to 3 hours. This prolonged cooking melts the collagen in the oxtail, resulting in unbelievably tender meat that nearly falls off the bone.
Step 6: Add Pearl Onions and Mushrooms
In the final 30 minutes of cooking, stir in the pearl onions and halved button mushrooms. They soak up the aromatic sauce and contribute their own delicate sweetness and umami, rounding out the dish beautifully. If you want a thicker sauce, mix the all-purpose flour with a bit of water and stir it into the stew now for a luscious finish.
Step 7: Final Touches
Remove the pot from the oven and fish out the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley for a vibrant pop of color and fresh flavor right before serving.
How to Serve Oxtail Bourguignon Recipe
Garnishes
Freshly chopped parsley is classic and brightens the dish beautifully, but you could also add a little drizzle of extra virgin olive oil or a sprinkle of finely grated lemon zest for a surprising lift. These touches add freshness and make each forkful more exciting.
Side Dishes
This Oxtail Bourguignon pairs wonderfully with creamy mashed potatoes, buttered egg noodles, or a crusty artisanal bread to sop up every drop of the luscious sauce. Roasted root vegetables or a simple green salad with a tangy vinaigrette work perfectly to balance the richness.
Creative Ways to Present
For a stunning presentation, serve the stew in individual rustic bowls or mini cast iron pots with a sprinkle of parsley on top. You could also spoon it over a bed of fluffy polenta or creamy grits for a modern twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Oxtail Bourguignon tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days for a convenient, hearty meal ready to enjoy.
Freezing
This recipe freezes beautifully. After cooking, let the stew cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months, making it perfect for meal prep or a comforting last-minute dinner.
Reheating
To reheat, gently warm the stew in a saucepan over low heat, stirring occasionally to prevent sticking. Add a splash of beef stock or water if the sauce has thickened too much. Reheat slowly to maintain the tender texture of the oxtail and keep all those fantastic flavors.
FAQs
Can I use a different cut of meat for this Oxtail Bourguignon Recipe?
While oxtail gives the stew its signature tenderness and richness due to its high collagen content, you can substitute short ribs or beef chuck for a similar but less gelatinous result. Just be sure to adjust cooking times accordingly.
Is red wine necessary for this recipe?
The red wine is key to the classic flavor profile of Bourguignon, adding fruity acidity and depth. However, if you prefer not to use alcohol, you can replace it with additional beef stock and a splash of balsamic vinegar for some acidity.
Why does this recipe take so long to cook?
The long, slow braise is essential to break down the tough connective tissues in the oxtail, making the meat incredibly tender and flavorful. Rushing this process results in tougher meat and less flavorful sauce.
Can I make this dish in a slow cooker?
Absolutely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 to 10 hours. Add the pearl onions and mushrooms in the last hour to keep their texture.
How do I thicken the sauce without flour?
If you want to avoid flour, reduce the sauce uncovered on the stovetop after removing the meat, which will naturally thicken it. Alternatively, use a slurry made with cornstarch and water for a gluten-free option.
Final Thoughts
Making this Oxtail Bourguignon Recipe is truly a rewarding experience that fills your home with irresistible aromas and ends with an exquisitely comforting meal. Its rich flavors and tender meat make it a dish you’ll want to return to again and again, whether for a special occasion or a cherished family dinner. Give it a try—you might just be sharing this beloved recipe with your close friends in no time!
Print
Oxtail Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Stew
- Method: Baking
- Cuisine: French
Description
Oxtail Bourguignon is a rich and hearty French stew featuring tender oxtail slow-cooked in a savory red wine and beef stock sauce with aromatic vegetables, pearl onions, and mushrooms. This classic dish is perfect for special gatherings or comforting meals, delivering deep, complex flavors from a long, slow braise in the oven.
Ingredients
Meat
- 2 ½ pounds oxtail, cut into segments
- Salt and pepper to taste
Vegetables
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup pearl onions, peeled
- 1 cup button mushrooms, halved
Liquids and Herbs
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
Thickening (Optional)
- 2 tablespoons all-purpose flour (optional, for thickening)
- Water, as needed to mix with flour
Garnish
- Fresh parsley, chopped
Instructions
- Preheat and season: Preheat your oven to 325°F (160°C). Season the oxtail pieces generously with salt and pepper to enhance flavor before searing.
- Sear the oxtail: Heat olive oil in a large Dutch oven over medium heat. Brown the oxtail pieces thoroughly on all sides to develop deep flavor. Once browned, remove them from the pot and set aside.
- Sauté vegetables: In the same pot, add diced onion, sliced carrots, and chopped celery. Cook for 5 to 7 minutes until softened and aromatic. Add minced garlic and tomato paste, cooking for an additional minute to release their flavors.
- Deglaze with wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Allow the wine to simmer for 3 to 4 minutes to reduce slightly and concentrate the taste.
- Add liquids and herbs: Return the seared oxtail to the pot. Pour in the beef stock and add the thyme sprigs and bay leaves. Bring the mixture to a gentle simmer on the stove.
- Braise in oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 ½ to 3 hours until the oxtail is extremely tender and falling off the bone.
- Add pearl onions and mushrooms: During the last 30 minutes of cooking, add the peeled pearl onions and halved mushrooms to the pot, allowing them to soften and absorb the flavorful sauce.
- Thicken sauce (optional): If a thicker sauce is preferred, whisk the all-purpose flour with a little water to make a slurry. Stir this mixture into the stew about 10 minutes before the end of cooking and continue simmering until the sauce thickens.
- Finish and serve: Remove the pot from the oven. Discard the thyme sprigs and bay leaves. Adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving to add a fresh, bright note.
Notes
- For best flavor, use a good quality Burgundy red wine or similar dry red wine.
- Pearl onions can be frozen or canned if fresh is unavailable; peel prior to adding.
- If a thicker stew is desired, use the flour slurry to achieve a velvety sauce consistency.
- This dish pairs wonderfully with creamy mashed potatoes, buttered noodles, or crusty French bread.
- Allow leftovers to sit overnight; flavors often deepen after resting.
