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
Scale
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.
