Oxtail Bourguignon Bliss: A Hearty Culinary Journey

Ingredients

• 2.5 lbs oxtail, cut into pieces
• 3 tablespoons olive oil
• 1 large onion, diced
• 2 medium carrots, sliced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 3 cups red wine
• 2 cups beef broth
• 2 tablespoons soy sauce
• 1 bouquet garni (thyme, bay leaf, parsley tied together)
• 8 oz button mushrooms, quartered
• 2 tablespoons flour
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 bunch fresh parsley for garnish

Instructions

1. In a large Dutch oven, heat olive oil over medium-high heat. Season the oxtail pieces with salt and pepper, then brown them in batches for about 5 minutes per side. Remove oxtail and set aside.
2. In the same pot, add onions and carrots. Sauté for 4-5 minutes until soft. Stir in the garlic and tomato paste, cooking for another minute.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
4. Return the oxtail to the pot. Add beef broth, soy sauce, and bouquet garni. Bring to a gentle boil.
5. Cover the pot and reduce heat to low. Let it simmer for about 3 hours, until the oxtail is tender and falls off the bone.
6. After 2.5 hours, add the quartered mushrooms. Continue cooking for the last 30 minutes.
7. In a small bowl, mix flour with a few tablespoons of the cooking liquid to make a slurry. Stir this back into the pot to thicken the sauce, cooking for an additional 10-15 minutes.
8. Adjust seasoning with salt and pepper to taste. Discard the bouquet garni before serving.
9. Serve hot, garnished with fresh parsley.