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Oxtail Bourguignon is a traditional French dish that embodies the essence of rustic French cooking. This hearty meal marries the rich flavors of slow-braised oxtail with a medley of aromatic vegetables and a robust red wine, creating a dish that is not only comforting but also sophisticated. Whether served on a chilly evening or at a festive family gathering, Oxtail Bourguignon has an undeniable charm that makes it a favorite among home cooks and chefs alike. Its deep, savory aroma wafts through the home, inviting everyone to the table, making it the perfect centerpiece for special occasions.

Oxtail Bourguinonne

Indulge in the rich, hearty flavors of Savory Oxtail Bourguignon, a classic French dish that transforms humble ingredients into a culinary masterpiece. Slow-braised oxtail, aromatic vegetables, and robust red wine meld together for a comforting meal perfect for any occasion. Perfect for chilly nights, this elegant dish promises to warm both the body and heart. Get ready to impress family and friends with this soul-satisfying recipe! #OxtailBourguignon #FrenchCuisine #ComfortFood #SlowCooking #HeartyMeals #Homemade
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Ingredients
  

2 lbs oxtail, cut into segments

4 slices of bacon, chopped

1 large onion, diced

2 carrots, sliced

3 cloves garlic, minced

2 cups red wine (preferably Burgundy)

2 cups beef broth

2 tablespoons tomato paste

1 bouquet garni (thyme, bay leaf, parsley tied together)

1 cup pearl onions, peeled

1 cup mushrooms, quartered

Salt and pepper, to taste

Olive oil, for searing

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Sear the Oxtail: In a large Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Season the oxtail segments with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

      Cook the Bacon: In the same pot, add chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon and set aside, leaving the fat in the pot.

        Sauté Vegetables: Add diced onion and sliced carrots to the pot, cooking until softened (about 5 minutes). Stir in minced garlic and cook for an additional minute.

          Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half.

            Combine Ingredients: Add the oxtail back in along with the beef broth, tomato paste, and bouquet garni. Bring to a gentle simmer.

              Braise in the Oven: Cover the pot with a lid and transfer it to the oven. Braise for about 2.5 to 3 hours, or until the oxtail is tender and falling off the bone.

                Cook Pearl Onions and Mushrooms: In the last 30 minutes of braising, sauté pearl onions and quartered mushrooms in a pan until golden. Add them to the pot for the final stage of cooking.

                  Finish and Garnish: Once the oxtail is cooked, remove the pot from the oven. Adjust seasoning with salt and pepper. Discard the bouquet garni and stir in the crispy bacon. Serve hot, garnished with fresh parsley.

                    Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 4

                      Enjoy your rich and hearty Oxtail Bourguignon!