Description
Oxtail Bourguignon is a rich and hearty French stew featuring tender, slow-cooked oxtail braised in red wine with aromatic vegetables, pearl onions, and mushrooms. This classic dish melds deep flavors from slow oven cooking, resulting in melt-in-your-mouth meat and a thick, savory sauce perfect for comforting dinners.
Ingredients
Scale
Meat and Seasonings
- 2 ½ pounds oxtail, cut into segments
- Salt and pepper to taste
- 2 tablespoons olive oil
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 tomato paste
- 2 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
Thickener and Garnish
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Season: Preheat your oven to 325°F (160°C). Season the oxtail pieces evenly with salt and pepper to enhance flavor throughout the cooking process.
- Sear the Oxtail: Heat olive oil in a large Dutch oven over medium heat. Add the oxtail segments and sear them until browned on all sides, which locks in juices and develops rich flavor. Remove the meat and set aside.
- Sauté Vegetables: Using the same pot, cook the diced onions, sliced carrots, and chopped celery for 5 to 7 minutes until softened and aromatic. Stir in the minced garlic and tomato paste and cook for an additional minute to build depth in the base.
- 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 flavors.
- Add Meat and Aromatics: Return the seared oxtail to the pot. Add the beef stock, fresh thyme sprigs, and bay leaves. Bring the mixture to a simmer on the stovetop.
- Oven Braise: Once simmering, cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 ½ to 3 hours until the oxtail meat is tender and falling off the bone, the hallmark of a perfect braise.
- Add Onions and Mushrooms: About 30 minutes before the end of cooking, stir in the peeled pearl onions and halved button mushrooms. If you prefer a thicker sauce, whisk the all-purpose flour with some water to create a slurry and stir it into the pot at this time.
- Final Seasoning and Garnish: Remove the pot from the oven, discard the thyme sprigs and bay leaves, then taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley before serving to add brightness and color.
Notes
- For best results, use Burgundy wine or another dry red wine for authentic flavor.
- Slow braising is key to tender meat and rich sauce development.
- The optional flour slurry helps thicken the sauce, but you can omit it if you prefer a thinner broth.
- Pearl onions can be substituted with small shallots if unavailable.
- Serve with mashed potatoes, crusty bread, or buttered noodles to soak up the savory sauce.
