Oxtail Bourguignonne Recipe– A French-Inspired Comfort Dish

Introduction

Oxtail Bourguignonne is a rich and flavorful braised dish inspired by the classic French Boeuf Bourguignon. This dish takes succulent, slow-cooked oxtail and simmers it in a deep, velvety red wine sauce infused with aromatic herbs, mushrooms, and root vegetables. The result? A luxurious, melt-in-your-mouth meal that is perfect for special occasions or a comforting dinner.

Oxtail Bourguignonne

Why You’ll Love This Dish

Deep, Robust Flavor: Oxtail slow-cooked in red wine creates an incredibly rich taste.
Tender, Fall-Off-The-Bone Meat: The slow braising process results in the juiciest and most tender oxtail.
Classic French Elegance: Inspired by the beloved Boeuf Bourguignon, this dish brings a gourmet experience to your table.
Perfect for Cold Evenings: Warm, hearty, and deeply satisfying.

Origin of Oxtail Bourguignonne

Oxtail Bourguignonne is a variation of Boeuf Bourguignon, a dish that originated in the Burgundy region of France. Traditionally made with beef, this adaptation uses oxtail, which has been enjoyed in European and Caribbean cuisines for centuries due to its rich marrow and gelatinous texture when slow-cooked. The use of red wine, aromatics, and slow braising remains true to the French tradition, making this a refined and indulgent dish.

Ingredients

For the Oxtail Braise:

3 lbs oxtail, trimmed
2 tbsp olive oil
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 cups red wine (preferably Burgundy or Pinot Noir)
2 cups beef broth
1 bouquet garni (thyme, bay leaves, and parsley tied together)
1 tbsp Worcestershire sauce
Salt and black pepper to taste

For the Bourguignonne Sauce:

8 oz pearl onions, peeled
8 oz mushrooms, sliced
2 tbsp butter
1 tbsp flour (optional, for thickening)
2 tbsp fresh parsley, chopped (for garnish)

Method of Preparation

1. Sear the Oxtail:

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

2. Build the Base:

In the same pot, sauté onions, carrots, and celery until softened.
Stir in garlic and tomato paste, cooking for 1-2 minutes.

3. Deglaze and Braise:

Pour in red wine, scraping up the browned bits from the bottom.
Add beef broth, Worcestershire sauce, and bouquet garni.
Return oxtail to the pot, bring to a simmer, then cover and braise at 325°F (160°C) for 3-4 hours.

4. Prepare the Garnish:

In a separate pan, melt butter and sauté pearl onions and mushrooms until golden brown.
Stir into the braised oxtail for the last 30 minutes of cooking.

5. Finish and Serve:

Remove bouquet garni and discard.
If needed, thicken the sauce with flour.
Garnish with fresh parsley and serve hot.

Cooking Tips

Use a Good Quality Red Wine: A dry Burgundy or Pinot Noir enhances the depth of flavor.
Low and Slow Cooking: Ensures tender, fall-off-the-bone meat.
Brown the Oxtail Well: This builds a rich, caramelized flavor base.
Skim Excess Fat: Oxtail has high gelatin content, so skimming helps refine the sauce.

Mistakes to Avoid

Not Browning the Oxtail: Skipping this step reduces flavor depth.
Cooking Too Fast: Rushing the braising process will result in tough meat.
Forgetting to Skim Fat: Helps keep the sauce from becoming greasy.
Overcrowding the Pot: Ensures even cooking and better sauce absorption.

Serving Tips

Serve over buttery mashed potatoes, polenta, or crusty French bread.
Pair with a glass of red wine to complement the rich flavors.
Garnish with fresh parsley for a pop of color and freshness.

Health Benefits of Ingredients

Oxtail: High in collagen, which supports joint and skin health.
Red Wine: Contains antioxidants that benefit heart health.
Garlic & Onions: Packed with immune-boosting properties.
Carrots & Celery: Provide fiber and essential vitamins.

Interesting Facts About Oxtail Bourguignonne

Oxtail was once considered a peasant’s cut but is now a sought-after delicacy.
The French Bourguignonne sauce technique is also used for escargots and other classic dishes.
In the past, oxtail was a nose-to-tail ingredient, ensuring no part of the animal went to waste.

Summarized Recipe

Sear the oxtail and set aside.
Sauté onions, carrots, celery, garlic, and tomato paste.
Deglaze with wine and add broth, Worcestershire sauce, and bouquet garni.
Braise at 325°F for 3-4 hours.
Sauté pearl onions and mushrooms in butter, then add to the pot.
Remove bouquet garni, skim fat, and thicken if necessary.
Garnish with parsley and serve hot!

Oxtail Bourguignonne is a luxurious yet comforting dish that brings the best of French cuisine to your kitchen. Slow-cooked to perfection, its deep flavors and fall-apart texture make it an unforgettable meal. Whether for a dinner party or a cozy night in, this dish is sure to impress!