If you’re looking to treat yourself to the ultimate comfort food with a French twist, Oxtail Bourguignon is your answer. This slow-braised classic transforms humble oxtail into fork-tender bites swimming in a symphony of red wine, fragrant herbs, and sweet vegetables. Every spoonful offers deep, savory richness and melt-in-your-mouth texture, the kind of meal that fills your home with irresistible aromas and your table with eager smiles. Whether you’re cooking for a cozy weekend or an elegant dinner party, Oxtail Bourguignon is a dish with heart, perfect for sharing with loved ones.
Ingredients You’ll Need
The beauty of Oxtail Bourguignon lies in its simplicity: each ingredient shines, lending unique character and color to the final dish. Stock your kitchen with these essentials and let each one build the rich, layered flavor this stew is famous for.
- Oxtail (3 pounds): The star ingredient, full of collagen and flavor that transforms into succulent, melt-in-your-mouth beef after a long braise.
- Salt (1 teaspoon) and Black Pepper (½ teaspoon): These simple seasonings awaken the meat and vegetables without overpowering them.
- Olive Oil (2 tablespoons): For searing the oxtails, adding a subtle base of fruity richness.
- Onion (1 large, chopped): Lends natural sweetness and depth to the stew.
- Carrots (2, peeled and sliced): Provide color and a touch of earthy sweetness that balances the rich sauce.
- Celery (2 stalks, chopped): Brings freshness and enhances the aromatic base of the dish.
- Garlic (4 cloves, minced): For bold aromatic complexity throughout the sauce.
- Tomato Paste (2 tablespoons): Adds concentrated umami, deepening both color and flavor.
- All-Purpose Flour (2 tablespoons): Lightly thickens the sauce to a glossy, luscious finish.
- Dry Red Wine (2 cups, such as Burgundy or Pinot Noir): Lends acidity, body, and the signature flavor of Bourguignon.
- Beef Broth (2 cups): Builds on the savory notes, carrying all the flavors together.
- Bay Leaves (2): Impart subtle, herbal complexity to the braising liquid.
- Fresh Thyme (4 sprigs): Fresh herbs are essential for a true Oxtail Bourguignon, adding fragrance and earthiness.
- Rosemary (1 sprig): Gives a piney background note that beautifully complements the beef.
- Cremini or Button Mushrooms (8 oz, sliced): For savory depth, with a meaty texture that pairs so well with the braised oxtail.
- Butter (1 tablespoon): Used to sauté the mushrooms, making them silky and flavorful.
- Chopped Parsley (for garnish): Adds a burst of color and freshness to finish the dish.
How to Make Oxtail Bourguignon
Step 1: Prepare and Brown the Oxtail
Preheat your oven to 325°F to set the stage for slow, gentle cooking. Pat the oxtails dry with paper towels (this helps them brown beautifully) and season them liberally with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high, and brown the oxtails in batches until every side is deeply caramelized. This browning is where all that savory flavor begins—take your time! Once browned, set the oxtails aside on a plate.
Step 2: Sauté Aromatics and Vegetables
In the same Dutch oven, add your onion, carrots, and celery. Sauté these veggies for about 5 to 7 minutes, stirring often, until they’re softened and just starting to color. Add the minced garlic and tomato paste, stirring constantly for one minute—this wakes up the tomato paste and lets the garlic bloom, developing those irresistible aromas.
Step 3: Thicken and Deglaze
Sprinkle the flour over your sautéed vegetables and stir well, cooking for another minute. This simple step forms the backbone of your Oxtail Bourguignon’s signature sauce, helping it become rich and velvety. Pour in the dry red wine and beef broth, using a wooden spoon to gently scrape up any tasty browned bits from the bottom—those are pure gold for deep flavor!
Step 4: Add Herbs, Simmer, and Braise
Drop in the bay leaves, thyme sprigs, and rosemary. Return the browned oxtail and any juices back to the pot, nestling them into the liquid and vegetables. Bring everything just to a simmer on the stove, then cover and transfer the pot to the preheated oven. Let the magic happen for 3½ to 4 hours, until the oxtail is unbelievably tender and nearly falling off the bone.
Step 5: Sauté Mushrooms and Finish
About 30 minutes before your braise is done, heat butter in a skillet over medium. Add the sliced mushrooms, sautéing until they’re browned and fragrant. Stir them into the pot for the final stretch in the oven—their flavor melds into the sauce, while their texture gives the stew a wonderful, savory pop. When it’s finished, fish out and discard any herb stems. You’re moments away from a feast!
How to Serve Oxtail Bourguignon
Garnishes
A final shower of finely chopped parsley gives Oxtail Bourguignon brightness and visual pop. If you’re feeling extra, a sprinkle of flaky sea salt or a twist of black pepper on top just before serving wakes up all the flavors and gives a restaurant-quality finish right at home.
Side Dishes
For a truly classic pairing, serve your Oxtail Bourguignon over creamy mashed potatoes (they soak up every drop of that luxurious sauce), buttery egg noodles, or slices of crusty, toasted bread. If you’d like to balance the richness, try a crisp green salad or simply steamed green beans on the side.
Creative Ways to Present
Treat your guests by serving Oxtail Bourguignon in wide, shallow bowls, with a generous ladle of sauce and a few vibrant mushroom slices on top. For a playful touch, make individual portions in ramekins or mini Dutch ovens. You can also spoon leftovers over a baked potato for a decadent twist, or tuck the stew into puff pastry for savory hand pies.
Make Ahead and Storage
Storing Leftovers
Oxtail Bourguignon truly shines the next day! After cooling to room temperature, transfer any leftovers into an airtight container. Store in the refrigerator for up to four days, and skim off any fat that solidifies before reheating.
Freezing
This dish freezes like a dream. Ladle cooled Oxtail Bourguignon into freezer-safe containers, leaving a little space for expansion. It will keep its robust flavor for up to three months. Defrost in the refrigerator overnight before reheating gently.
Reheating
To reheat, gently warm your Oxtail Bourguignon over low heat on the stovetop until steaming hot, stirring occasionally. You can also microwave individual servings. If the sauce has thickened in the fridge, add a splash of broth or water to loosen it as it reheats, being careful not to bring it to a rapid boil.
FAQs
What makes Oxtail Bourguignon different from traditional beef Bourguignon?
Oxtail brings a unique, gelatin-rich texture and deeper beefy flavor compared to more common cuts like chuck roast. The long braise breaks down the collagen, giving the sauce irresistible silkiness and richness that’s hard to achieve with other cuts.
Can I substitute another cut of meat if I can’t find oxtail?
Absolutely! If oxtail is unavailable, beef short ribs or well-marbled chuck roast are excellent stand-ins, though the flavor and texture will be different. Follow the same braising steps to draw out all those comforting flavors.
Is there a non-alcoholic version of Oxtail Bourguignon?
Yes, you can replace the wine with extra beef broth plus a splash of balsamic vinegar or a few tablespoons of pomegranate juice. While the traditional wine lends signature flavor, this swap keeps the dish rich and satisfying (and kid-friendly!).
How do I skim excess fat easily?
The easiest trick is to chill the finished Oxtail Bourguignon overnight—the fat will firm up on top and can be lifted away with a spoon for a lighter stew. If serving immediately, gently blot the surface with a paper towel to absorb excess fat.
Can I make Oxtail Bourguignon in advance for a party?
Definitely! In fact, Oxtail Bourguignon improves in flavor when made the day before. Prepare and chill it, then reheat gently before your gathering. It frees you up to enjoy the party and wows your guests with even richer flavor.
Final Thoughts
Oxtail Bourguignon truly captures the heart and soul of French comfort cooking, with unfussy ingredients and a melt-in-your-mouth payoff. Don’t be intimidated by the long braise—let your kitchen do the work, and get ready for a showstopping meal that begs for second helpings. Trust me, once you try it, you’ll want to make this recipe part of your own family tradition too!
Print
Oxtail Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Non-Vegetarian
Description
Indulge in the rich and savory flavors of this classic French dish with a twist – Oxtail Bourguignon. Tender oxtail braised in red wine with aromatic herbs and vegetables, creating a hearty and comforting meal that’s perfect for a special dinner.
Ingredients
Oxtail:
- 3 pounds oxtail
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Additional:
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups dry red wine (like Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 sprig rosemary
- 8 oz cremini or button mushrooms, sliced
- 1 tablespoon butter
- Chopped parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Brown the oxtail: Pat the oxtails dry, season with salt and pepper, and brown on all sides in a Dutch oven.
- Sauté vegetables: Sauté onion, carrots, and celery until softened. Add garlic and tomato paste.
- Add flour and liquids: Sprinkle flour, pour in wine and broth. Add herbs and return oxtail to pot.
- Braise: Cover and braise in the oven for 3½ to 4 hours.
- Sauté mushrooms: Sauté mushrooms in butter until browned.
- Finish: Add mushrooms to the pot, discard herb stems, garnish with parsley, and serve.
Notes
- This dish tastes even better the next day.
- Substitute short ribs or chuck roast if oxtail isn’t available.
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