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
Scale
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.
