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
Scale
- 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