Burgundy Oxtail Recipe: A Rich and Hearty Braised Dish

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

1. Pat the oxtail dry with paper towels and season with salt and black pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Sear the oxtail in batches until deeply browned on all sides. Remove and set aside.

Step 2: Sauté the Vegetables

4. In the same pot, add diced onions, carrots, and celery. Cook for about 5 minutes until softened.
5. Stir in the garlic and tomato paste, cooking for another 2 minutes.
6. Sprinkle the flour over the vegetables and stir to coat evenly.

Step 3: Deglaze with Wine

7. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot.
8. Let the wine simmer for 5 minutes to reduce slightly.

Step 4: Braise the Oxtail

9. Return the oxtail to the pot and add the beef broth, Worcestershire sauce, bay leaf, and thyme.
10. Bring the liquid to a gentle simmer, then cover and reduce heat to low.
11. Let the oxtail braise for 3–4 hours until the meat is tender and nearly falling off the bone.

Step 5: Prepare the Mushrooms

12. While the oxtail braises, heat butter in a separate skillet over medium heat.
13. Sauté the mushrooms until browned and tender, about 5 minutes. Set aside.

Step 6: Finish the Dish

14. Once the oxtail is tender, remove the bay leaf and thyme stems.
15. Stir in the sautéed mushrooms and adjust seasoning with additional salt or pepper if needed.

Step 7: Serve and Enjoy

16. 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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