Go Back
Oxtail Bourguignon is a classic French dish that brings warmth and comfort to the dining table. This rich and hearty stew, simmered in red wine, is not only a feast for the senses but also a wonderful way to showcase the depth of flavors that slow-cooking can achieve. The meltingly tender oxtail, infused with the robust essence of Burgundy wine and complemented by a medley of aromatic vegetables, makes this dish a true culinary treasure. In this article, we will explore the origins of Oxtail Bourguignon, the key ingredients that make this dish unique, and a step-by-step guide to cooking it perfectly. Whether you're a seasoned cook or a beginner, this recipe promises to impress your family and friends.

Oxtail Bourguinonne

Discover the magic of Oxtail Bourguignon, a classic French dish that promises warmth and comfort. This rich, slow-cooked stew features melt-in-your-mouth oxtail, Burgundy wine, and an array of aromatic vegetables, creating a culinary treasure. Perfect for cooks of all levels, our detailed guide walks you through the origins, ingredients, and preparation steps. Bring a taste of rustic French cuisine to your table! #OxtailBourguignon #FrenchCuisine #ComfortFood #SlowCooking #HomemadeStew
Print Recipe Pin Recipe

Ingredients
  

3 lbs oxtail, cut into pieces

4 cups red wine (preferably Burgundy)

2 cups beef broth

3 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

2 carrots, sliced

2 stalks celery, sliced

2 tablespoons tomato paste

2 bay leaves

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

1 teaspoon black pepper

1 teaspoon salt (or to taste)

1 cup pearl onions (optional)

1 cup mushrooms, quartered

Fresh parsley for garnish

Instructions
 

Marinate the Oxtail: In a large bowl, combine oxtail pieces with red wine, bay leaves, thyme, salt, and black pepper. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

    Sear the Oxtail: Remove the oxtail from the marinade and pat dry. Reserve the marinade. In a large Dutch oven, heat olive oil over medium-high heat. Sear the oxtail pieces in batches until brown on all sides. Remove and set aside.

      Sauté Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes or until the onions are translucent and vegetables are slightly softened.

        Add Tomato Paste: Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.

          Deglaze: Pour in the reserved marinade to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer.

            Combine and Simmer: Return the seared oxtail to the pot, add beef broth, and bring the mixture to a low boil. Lower the heat to simmer and cover. Cook for 2.5 to 3 hours, or until the oxtail is tender and falls off the bone.

              Add Mushrooms and Pearl Onions: In the last 30 minutes of cooking, add the pearl onions and mushrooms.

                Serve: Remove bay leaves before serving. Garnish with fresh parsley. Serve hot with crusty bread or over creamy mashed potatoes.

                  Prep Time: 30 minutes | Total Time: 3.5 hours | Servings: 6