If you’ve ever dreamed of a rich, hearty dish that feels like a warm hug on a plate, then this Oxtail Bourguignon Recipe is exactly what you need in your life. This slow-cooked masterpiece combines the unctuous tenderness of oxtail with the deep, complex flavors of a classic French red wine stew, marrying rustic comfort with gourmet sophistication. Perfect for special occasions or cozy dinners at home, this recipe transforms humble ingredients into something truly spectacular — a testament to patience, love, and the magic of time spent simmering in the kitchen.
Ingredients You’ll Need
Each ingredient in this Oxtail Bourguignon Recipe plays a vital role in building layers of flavor, texture, and visual appeal. From the robust red wine to the subtle fresh herbs, every element contributes to the final, unforgettable experience on your plate.
- 2 ½ pounds oxtail, cut into segments: The star of the dish, oxtail adds rich, gelatinous flavor and melts into tender perfection.
- Salt and pepper to taste: Essential seasonings that enhance the natural flavors and balance the dish.
- 2 tablespoons olive oil: Used for searing, bringing out the deep caramelized notes in the meat.
- 1 large onion, diced: Adds sweetness and depth during the slow cooking.
- 2 carrots, peeled and sliced: Brings a gentle sweetness and vibrant color beneath the surface.
- 2 celery stalks, chopped: Provides a subtle aromatic base to the stew’s rich flavor.
- 3 cloves garlic, minced: Infuses the dish with savory warmth and an irresistible aroma.
- 2 tablespoons tomato paste: Adds a concentrated tangy richness that rounds out the sauce.
- 2 cups red wine (preferably Burgundy): The soulful heart of the stew, imparting acidity and depth.
- 2 cups beef stock: Enriches the sauce with meaty undertones and body.
- 2 sprigs fresh thyme: Offers earthy herbal notes to balance richness.
- 2 bay leaves: Adds a subtle, fragrant complexity.
- 1 cup pearl onions, peeled: Sweet and tender, they absorb and complement the sauce beautifully.
- 1 cup button mushrooms, halved: Adds umami earthiness and textural contrast.
- 2 tablespoons all-purpose flour (optional, for thickening): Helps achieve a luscious sauce consistency if desired.
- Fresh parsley, chopped (for garnish): Provides a fresh, bright finish, cutting through the hearty richness.
How to Make Oxtail Bourguignon Recipe
Step 1: Prep and Season the Oxtail
Start by preheating your oven to 325°F (160°C). While it warms up, generously season the oxtail pieces with salt and pepper to enhance their natural flavor and prepare them for searing. This initial seasoning is crucial as it lays the foundation for the rich taste that will develop during the long cooking.
Step 2: Brown the Oxtail for Depth
Heat the olive oil in a large Dutch oven over medium heat. Once hot, carefully add the oxtail segments and brown them on all sides. This step caramelizes the meat’s surface, locking in juices and creating those irresistible browned bits that add complexity to the stew. After browning, remove the oxtail and set it aside—don’t skip this part!
Step 3: Build the Flavor Base
In the same pot, toss in the diced onion, sliced carrots, and chopped celery. Cook them for about 5 to 7 minutes until softened and fragrant, stirring occasionally. Then add the minced garlic and tomato paste, cooking everything together for another minute to intensify the flavors. This combination forms the aromatic backbone of your bourguignon.
Step 4: Deglaze and Simmer
Pour in the red wine next, using a wooden spoon to scrape up those delicious browned bits stuck to the bottom of the pot. Allow the mixture to simmer gently for 3 to 4 minutes — this reduces the wine slightly, concentrating its flavor and melding it with the vegetables.
Step 5: Combine and Oven Cook
Return the browned oxtail to the pot. Add beef stock, fresh thyme sprigs, and bay leaves. Bring everything to a gentle simmer on the stove. Once simmering, cover the pot securely with a lid and transfer it to your preheated oven. Let it cook low and slow for 2 ½ to 3 hours until the meat is falling off the bone tender, allowing the flavors to develop deeply.
Step 6: Add Pearl Onions and Mushrooms
About 30 minutes before the end of cooking, stir in the peeled pearl onions and halved button mushrooms. These will gently cook through, absorbing all the lovely juices and adding a wonderful textural contrast. If you want a thicker sauce, whisk together the flour with a bit of water and stir it in now, letting it simmer to thicken effortlessly.
Step 7: Finishing Touches
Remove the pot from the oven, discard the thyme sprigs and bay leaves, then taste and adjust seasoning with salt and pepper as needed. Finally, sprinkle fresh chopped parsley over the top for a vibrant, herbal note that brightens this rich, indulgent dish.
How to Serve Oxtail Bourguignon Recipe
Garnishes
A simple garnish with fresh parsley is all you need to lift the visual appeal and add a fresh herbaceous touch. For extra flair, consider a light drizzle of good-quality olive oil or a grating of fresh nutmeg for aromatic warmth.
Side Dishes
This oxtail bourguignon pairs beautifully with creamy mashed potatoes, buttered noodles, or a rustic crusty bread to soak up every last bit of that luscious sauce. Roasted root vegetables or a crisp green salad provide lovely balance by adding contrasting textures and brightness.
Creative Ways to Present
For a more elegant presentation, serve your Oxtail Bourguignon Recipe in individual shallow bowls with a sprig of thyme for decoration. Alternatively, try layering it over a bed of polenta or silky parsnip purée to amp up the comfort factor while impressing your guests with striking flavor combinations.
Make Ahead and Storage
Storing Leftovers
Oxtail Bourguignon actually tastes even better the next day since the flavors have more time to marry. Store leftovers in an airtight container in the refrigerator for up to 3 days. This makes it perfect for advance meal prep or enjoying multiple meals from one cooking session.
Freezing
This recipe freezes wonderfully. Portion the stew into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. Frozen, it will keep for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
When reheating, warm gently over low heat stirring occasionally to prevent sticking. You may want to add a splash of stock or water to loosen the sauce and preserve that melt-in-your-mouth texture that makes this Oxtail Bourguignon Recipe so special.
FAQs
Can I use a different cut of meat instead of oxtail?
While oxtail gives this dish its signature richness, you could substitute beef short ribs or chuck roast for a similar effect. Keep in mind that the texture and flavor will vary, but slow cooking will still yield tender results.
Do I have to use red wine in this recipe?
Red wine is traditional and essential to the depth of flavor in bourguignon, especially a Burgundy if possible. If you must avoid alcohol, use a good quality grape juice mixed with vinegar, or just more beef stock, though the dish won’t have quite the same character.
How do I peel the pearl onions easily?
Blanch pearl onions in boiling water for a couple of minutes, then plunge them into ice water. The skins will loosen significantly and peel off with minimal effort. Alternatively, you can find pre-peeled pearl onions in some stores for convenience.
Is it necessary to thicken the sauce with flour?
Thickening is optional and depends on your texture preference. The sauce often thickens naturally thanks to the gelatin released from the oxtail during cooking. Flour or a cornstarch slurry can be added for a more luscious, gravy-like consistency.
Can I prepare parts of this recipe ahead of time?
Absolutely! You can brown the meat and sauté the vegetables a day ahead, then refrigerate. When ready, just combine everything and slow cook. This will save time on the day you want to serve your Oxtail Bourguignon Recipe without sacrificing flavor.
Final Thoughts
Making this Oxtail Bourguignon Recipe is truly a rewarding experience that brings out the best flavors of humble ingredients through slow, loving cooking. It’s a dish that feels both luxurious and deeply comforting, perfect for sharing with family and friends on any special occasion or whenever you simply crave something extraordinary. Don’t hesitate — give yourself the delicious gift of patience and treat yourself to this unforgettable meal.
Print
Oxtail Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
This hearty Oxtail Bourguignon is a rich and flavorful slow-cooked stew inspired by traditional French cuisine. Tender oxtail pieces are seared and then braised slowly in red wine, beef stock, and aromatic vegetables until the meat is fall-off-the-bone soft. Enhanced with pearl onions, mushrooms, and fresh herbs, this comforting dish offers deep, complex flavors perfect for a special family dinner or cozy occasion.
Ingredients
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 & Seasoning
- 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
- 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 segments 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 on all sides until they develop a rich sear, about 5–7 minutes. Remove the browned oxtail and set aside.
- Sauté vegetables: In the same pot, cook the diced onions, sliced carrots, and chopped celery for 5–7 minutes until they soften and start to caramelize. Add minced garlic and tomato paste, cooking for another minute to deepen the base flavor.
- Deglaze with wine: Pour in the red wine, scraping the browned bits from the bottom of the pot to incorporate those savory flavors. Let the wine simmer for 3–4 minutes to reduce slightly.
- Add liquids and herbs: Return the seared oxtail to the pot. Add beef stock, fresh thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer on the stovetop.
- Braise in the oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 ½ to 3 hours, or until the oxtail meat is tender and falling off the bone.
- Add pearl onions and mushrooms: In the last 30 minutes of cooking, stir in the peeled pearl onions and halved button mushrooms so they cook through and absorb the rich flavors.
- Optional thickening: If you prefer a thicker sauce, whisk the flour with a small amount of water to make a slurry, then stir it into the stew during the last 15 minutes of cooking to thicken the sauce.
- Finish and garnish: Remove the Dutch oven from the oven, discard the thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if necessary. Garnish with freshly chopped parsley before serving.
Notes
- For best flavor, use a good quality Burgundy or other dry red wine.
- Peeling pearl onions can be easier if you blanch them briefly in boiling water before peeling.
- Make sure to brown the oxtail well for richer depth of flavor in the stew.
- If you prefer, substitute button mushrooms with cremini or shiitake for a different texture and taste.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
