Oxtail Bourguinonne

Name: Oxtail Bourguinonne
Prep time: 30 min
Cook time: 3 h 45 min
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 8 slices fatty bacon; 2 tablespoons Olive oil; 3 sprigs Italian parsley; 3 sprigs thyme; 2 leaves bay leaves; 1⅝ cups all purpose flour; 1 tablespoon butter; ¼ teaspoon ground nutmeg; 4 pounds oxtail pieces; 2 cups chopped onions; 1 cup carrots; 4 cloves garlic; 1¾ cups beef broth; 1½ cups red Burgundy wine; 1 pound crimini mushrooms; 12 small shallots; blanched; peeled

A rich and hearty French-inspired stew made with tender oxtail, bacon, red wine, and vegetables. This classic dish features meat slowly braised in Burgundy wine with mushrooms, carrots, and shallots until fork-tender.

6 servings

4 hr 43 min

Published October 4, 2025

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Ingredients

•8 slices fatty bacon
•2 tablespoons Olive oil
•3 sprigs Italian parsley
•3 sprigs thyme
•2 leaves bay leaves
•1⅝ cups all purpose flour
•1 tablespoon butter
•¼ teaspoon ground nutmeg
•4 pounds oxtail pieces
•2 cups chopped onions
•1 cup carrots
•4 cloves garlic
•1¾ cups beef broth
•1½ cups red Burgundy wine
•1 pound crimini mushrooms
•12 small shallots
•blanched
•peeled

Cooking Instructions

1.
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.
15 min
2.
Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
10 min
3.
Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
25 min
4.
Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
225 min
5.
Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. rewarm over low heat before serving.
8 min

Ingredients

•8 slices fatty bacon

•2 tablespoons Olive oil

•3 sprigs Italian parsley

•3 sprigs thyme

•2 leaves bay leaves

•1⅝ cups all purpose flour

•1 tablespoon butter

•¼ teaspoon ground nutmeg

•4 pounds oxtail pieces

•2 cups chopped onions

•1 cup carrots

•4 cloves garlic

•1¾ cups beef broth

•1½ cups red Burgundy wine

•1 pound crimini mushrooms

•12 small shallots

•blanched

•peeled

Cooking Instructions

Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.

15 min

Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.

10 min

Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.

25 min

Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.

225 min

Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. rewarm over low heat before serving.

8 min