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Burgundy 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

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

  1. Pat the oxtail dry and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat.
  3. Sear oxtail in batches until browned on all sides. Remove and set aside.

Step 2: Sauté the Vegetables

  1. In the same pot, cook onions, carrots, and celery for 5 minutes.
  2. Add garlic and tomato paste, cooking for 2 more minutes.
  3. Sprinkle in flour and stir to coat vegetables evenly.

Step 3: Deglaze with Wine

  1. Pour in Burgundy wine, scraping up browned bits.
  2. Simmer for 5 minutes to slightly reduce the wine.

Step 4: Braise the Oxtail

  1. Return oxtail to the pot and add beef broth, Worcestershire sauce, bay leaf, and thyme.
  2. Bring to a gentle simmer, cover, and reduce heat to low.
  3. Braise for 3-4 hours until meat is tender and nearly falling off the bone.

Step 5: Prepare the Mushrooms

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

Step 6: Finish the Dish

  1. Remove bay leaf and thyme stems from the pot.
  2. Stir in the sautéed mushrooms and adjust seasoning if needed.

Step 7: Serve and Enjoy

  1. Garnish with chopped parsley.
  2. 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