Introduction
Burgundy oxtail is a deeply flavorful dish inspired by the French classic Boeuf Bourguignon. It features slow-braised oxtail simmered in a rich Burgundy wine sauce with aromatic herbs, vegetables, and a touch of beef broth for an indulgent and comforting meal. The gelatinous nature of oxtail renders a silky, full-bodied sauce, making this dish perfect for a cozy dinner served over creamy mashed potatoes or buttered noodles.
Why You’ll Love This Recipe
- Rich and Flavorful: Slow-cooked to perfection, oxtail releases deep, meaty flavors into the wine-based sauce.
- Luxurious Texture: The natural collagen in oxtail creates an irresistibly silky and hearty dish.
- Classic French Elegance: Inspired by Boeuf Bourguignon, it brings a refined yet rustic feel to your table.
- Perfect for Special Occasions: While it requires a long braise, the result is a restaurant-quality dish at home.
Ingredients
- 3 lbs oxtail, trimmed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups Burgundy wine (or another dry red wine)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 4 sprigs fresh thyme
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 8 oz cremini mushrooms, sliced
- 1 tablespoon butter (for mushrooms)
- Chopped fresh parsley for garnish
Instructions
Step 1: Brown the Oxtail
- Pat the oxtail dry with paper towels and season with salt and black pepper.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
- Sear the oxtail in batches until deeply browned on all sides. Remove and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add diced onions, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in the garlic and tomato paste, cooking for another 2 minutes.
- Sprinkle the flour over the vegetables and stir to coat evenly.
Step 3: Deglaze with Wine
- Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot.
- Let the wine simmer for 5 minutes to reduce slightly.
Step 4: Braise the Oxtail
- Return the oxtail to the pot and add the beef broth, Worcestershire sauce, bay leaf, and thyme.
- Bring the liquid to a gentle simmer, then cover and reduce heat to low.
- Let the oxtail braise for 3–4 hours until the meat is tender and nearly falling off the bone.
Step 5: Prepare the Mushrooms
- While the oxtail braises, heat butter in a separate skillet over medium heat.
- Sauté the mushrooms until browned and tender, about 5 minutes. Set aside.
Step 6: Finish the Dish
- Once the oxtail is tender, remove the bay leaf and thyme stems.
- Stir in the sautéed mushrooms and adjust seasoning with additional salt or pepper if needed.
Step 7: Serve and Enjoy
- Garnish with chopped fresh parsley and serve hot over mashed potatoes, polenta, or egg noodles.
Variations
- Spiced Version: Add a pinch of cinnamon or star anise for a warm, spiced undertone.
- Vegetable Medley: Incorporate pearl onions or root vegetables like parsnips and turnips.
- Gluten-Free: Use cornstarch instead of flour for thickening.
- White Wine Twist: Swap Burgundy for a dry white wine for a lighter version.
Servings and Timing
- Servings: 4–6
- Prep Time: 20 minutes
- Cook Time: 3.5–4 hours
- Total Time: About 4 hours 30 minutes
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months in a sealed container. Thaw overnight before reheating.
- Reheating: Warm in a saucepan over low heat, adding a splash of broth if needed.
Frequently Asked Questions
How do I ensure my oxtail is tender?
Low and slow cooking is key—simmer for at least 3 hours to allow the collagen to break down.
Can I make this in a slow cooker?
Yes! Brown the oxtail and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 8 hours.
What is the best substitute for Burgundy wine?
Any dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon will work.
Can I make this dish ahead of time?
Absolutely! The flavors deepen overnight, making it even better the next day.
What should I serve with Burgundy oxtail?
Mashed potatoes, polenta, buttered noodles, or crusty bread are great options.
How can I make this dish more budget-friendly?
Try using beef shanks or short ribs, which have a similar richness.
Is oxtail fatty?
Yes, but much of the fat renders out during cooking. Skim off excess fat before serving if desired.
Can I use store-bought beef stock?
Yes, but opt for a low-sodium variety to control the saltiness.
Does this dish taste better the next day?
Yes! Like most braised dishes, it develops even richer flavors after resting overnight.
Can I add potatoes to the braise?
Yes, but add them in the last hour of cooking so they don’t overcook.
Conclusion
Burgundy oxtail is a true comfort dish, delivering deep, rich flavors and a luxurious texture with every bite. Whether you’re making it for a special dinner or a cozy weekend meal, this slow-braised classic is well worth the time. Enjoy it fresh or let the flavors develop overnight for an even more decadent experience.
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PrintBurgundy Oxtail Recipe: A Rich and Hearty Braised Dish
- Total Time: 4.5 hours
- Yield: 4–6 servings 1x
Description
A rich and hearty Burgundy oxtail recipe inspired by Boeuf Bourguignon. Slow-braised oxtail simmers in a luxurious red wine sauce with vegetables, herbs, and beef broth, resulting in a deeply flavorful, melt-in-your-mouth dish perfect for special occasions or cozy dinners.
Ingredients
- 3 lbs oxtail, trimmed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups Burgundy wine (or another dry red wine)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 4 sprigs fresh thyme
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 8 oz cremini mushrooms, sliced
- 1 tablespoon butter (for mushrooms)
- Chopped fresh parsley for garnish
Instructions
Step 1: Brown the Oxtail
- Pat the oxtail dry and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear oxtail in batches until browned on all sides. Remove and set aside.
Step 2: Sauté the Vegetables
- In the same pot, cook onions, carrots, and celery for 5 minutes.
- Add garlic and tomato paste, cooking for 2 more minutes.
- Sprinkle in flour and stir to coat vegetables evenly.
Step 3: Deglaze with Wine
- Pour in Burgundy wine, scraping up browned bits.
- Simmer for 5 minutes to slightly reduce the wine.
Step 4: Braise the Oxtail
- Return oxtail to the pot and add beef broth, Worcestershire sauce, bay leaf, and thyme.
- Bring to a gentle simmer, cover, and reduce heat to low.
- Braise for 3-4 hours until meat is tender and nearly falling off the bone.
Step 5: Prepare the Mushrooms
- While the oxtail braises, melt butter in a skillet over medium heat.
- Sauté mushrooms until browned and tender, about 5 minutes. Set aside.
Step 6: Finish the Dish
- Remove bay leaf and thyme stems from the pot.
- Stir in the sautéed mushrooms and adjust seasoning if needed.
Step 7: Serve and Enjoy
- Garnish with chopped parsley.
- Serve over mashed potatoes, polenta, or buttered noodles.
Notes
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheating: Warm over low heat, adding broth if needed.
- Slow Cooker Option: After browning the oxtail and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours.
- Wine Substitutes: Use Pinot Noir, Merlot, or Cabernet Sauvignon if Burgundy is unavailable.
- Prep Time: 20 minutes
- Cook Time: 3.5-4 hours
- Category: Main Course
- Method: braising
- Cuisine: French
Keywords: Burgundy oxtail recipe, braised oxtail, French oxtail stew, oxtail in red wine sauce, slow-cooked oxtail