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.
