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Oxtail Bourguignon is a comforting and hearty dish that brings the essence of French cuisine into your home. This savory stew features tender oxtail simmered in a rich red wine sauce, creating a dish that is both luxurious and satisfying. As the oxtail braises, it transforms into a melt-in-your-mouth delicacy, showcasing the beautiful interplay of flavors that only slow cooking can achieve. Whether served on a chilly evening or as the centerpiece of a lavish dinner party, Oxtail Bourguignon is a timeless recipe that will leave a lasting impression on your palate.

Oxtail Bourguinonne

Discover the rich flavors of Oxtail Bourguignon, a classic French stew that will warm your soul. This hearty dish features tender oxtail slow-cooked in a luscious red wine sauce, creating a melt-in-your-mouth experience. Perfect for cozy evenings or special gatherings, this recipe combines high-quality ingredients like aromatic vegetables, herbs, and beef broth to elevate your culinary journey. Try it to impress your guests! #OxtailBourguignon #FrenchCuisine #ComfortFood #HeartyMeals #CookingFromHome
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Ingredients
  

2.5 lbs oxtail, cut into pieces

3 tablespoons olive oil

1 large onion, diced

2 carrots, sliced

3 garlic cloves, minced

1 tablespoon tomato paste

3 cups red wine (preferably Burgundy)

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

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Sear the Oxtail: 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.

    Sauté Vegetables: 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.

      Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

        Combine Ingredients: Return the oxtail to the pot. Add beef broth, soy sauce, and bouquet garni. Bring to a gentle boil.

          Slow Cook: 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.

            Add Mushrooms: After 2.5 hours, add the quartered mushrooms. Continue cooking for the last 30 minutes.

              Thicken the Sauce: 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.

                Final Seasoning: Adjust seasoning with salt and pepper to taste. Discard the bouquet garni before serving.

                  Serve and Garnish: Serve hot, garnished with fresh parsley. Pair with crusty bread or creamy mashed potatoes for a complete meal.

                    Prep Time, Total Time, Servings: 20 minutes | 3 hours 30 minutes | 4 servings