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At its core, Oxtail Bourguignon is a stew that features oxtail as the primary protein, braised in a rich sauce made from red wine, beef broth, and a medley of aromatic vegetables. The significance of this dish extends beyond its delicious taste; it represents a culinary tradition that values patience and attention to detail. Traditionally, a Bourguignon is made with beef, but the use of oxtail adds a unique twist that enhances the dish's flavor profile.

Oxtail Bourguinonne

Discover the rich flavors of Oxtail Bourguignon, a reimagined classic French dish that promises to elevate your cooking game. This hearty stew features tender oxtail slow-cooked with red wine, beef broth, and a medley of aromatics. Perfect for cozy nights or family gatherings, each bite encapsulates warmth and comfort. Dive into this culinary journey and let the comforting aroma fill your kitchen. #OxtailBourguignon #FrenchCuisine #ComfortFood #SlowCooking #HomeCooking #Foodie
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Ingredients
  

2.5 lbs oxtail, cut into pieces

4 cups red wine (preferably Burgundy)

2 cups beef broth

4 cloves garlic, minced

2 large onions, chopped

3 carrots, sliced

2 tablespoons tomato paste

3 tablespoons olive oil

2 tablespoons flour

2 bay leaves

1 teaspoon dried thyme

1 teaspoon fresh rosemary, chopped

Salt and pepper to taste

8 oz button mushrooms, halved

Fresh parsley, for garnish

Instructions
 

Marinate the Oxtail: In a large bowl, combine oxtail pieces, red wine, garlic, and bay leaves. Cover and refrigerate for at least 4 hours or overnight for best flavor.

    Drain and Pat Dry: Remove the oxtail from the marinade and pat dry with paper towels. Strain the marinade through a fine sieve, reserving the liquid and discarding the solids.

      Brown the Oxtail: In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, add the oxtail pieces and sear on all sides until golden brown. Remove the oxtail and set aside.

        Sauté Vegetables: In the same pot, add the chopped onions and carrots. Sauté for about 5 minutes until softened. Stir in the tomato paste and cook for another minute.

          Deglaze and Thicken: Sprinkle the flour over the vegetables and mix well. Gradually add the reserved marinade and beef broth, stirring to combine. Bring to a simmer.

            Add Herbs and Oxtail: Return the seared oxtail to the pot. Add thyme, rosemary, and season with salt and pepper. Cover and simmer on low for about 3 hours, or until the oxtail is tender and the meat is falling off the bone.

              Cook the Mushrooms: In the last 30 minutes of cooking, add the button mushrooms to the pot.

                Finish and Serve: Once cooked, discard the bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

                  Prep Time: 20 mins | Total Time: 4 hours | Servings: 6