Name: Oxtail Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: French
Ingredients: Oxtail: 3 pounds oxtail, trimmed of excess fat Seasoning: 2 tablespoons olive oil, salt, and black pepper Aromatics: 4 ounces pancetta or bacon, diced, 1 large onion, chopped, 2 carrots, peeled and sliced, 3 garlic cloves, minced Thickening and Flavoring: 2 tablespoons tomato paste, 2 tablespoons all-purpose flour Liquids: 2 cups dry red wine (such as Burgundy or Pinot Noir), 2 cups beef broth Herbs and Mushrooms: 1 bay leaf, 4 sprigs fresh thyme, 1 sprig rosemary, 1/2 pound cremini mushrooms, halved, 1 tablespoon butter

Jump to Recipe·Print Recipe

If you’re searching for the ultimate comfort food that combines rich French tradition with melt-in-your-mouth tenderness, look no further than Oxtail Bourguignon. This masterful stew layers succulent oxtail, aromatic herbs, and a robust red wine sauce into a dish that radiates both rustic charm and deep, soulful flavor. Each spoonful is an invitation to slow down and savor, making it a memorable centerpiece for family dinners or special gatherings.

Oxtail Bourguignon Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Oxtail Bourguignon plays a critical role in building the lush, heartwarming flavors that define the dish. Don’t be intimidated by the list: these pantry staples and fresh aromatics come together with ease to create something truly special.

Oxtail (3 pounds, trimmed): Provides the signature silky, gelatinous texture and rich flavor that make this stew unforgettable.
Olive oil (2 tablespoons): Helps achieve a golden crust on the oxtail and sauté the aromatics beautifully.
Pancetta or bacon (4 ounces, diced): Adds a smoky, salty depth that permeates the entire dish.
Onion (1 large, chopped): Caramelizes into sweetness, balancing the savory notes.
Carrots (2, peeled and sliced): Offer sweetness and earthy undertones, plus color.
Garlic (3 cloves, minced): Infuses the stew with unmistakable aromatic warmth.
Tomato paste (2 tablespoons): Concentrates the umami and deepens the stew’s color.
All-purpose flour (2 tablespoons): Gently thickens the sauce for luxurious spoon-coating body (use gluten-free if preferred).
Dry red wine (2 cups, such as Burgundy or Pinot Noir): Infuses rich, complex flavors—the backbone of any Bourguignon.
Beef broth (2 cups): Lends savory depth and body to the sauce.
Bay leaf (1): Releases subtle herbal notes as it simmers.
Fresh thyme (4 sprigs): Adds fragrant, woodsy complexity and classic French aroma.
Rosemary (1 sprig): A touch is all you need for a piney lift.
Cremini mushrooms (1/2 pound, halved): Soak up the sauce while adding earthiness and texture.
Butter (1 tablespoon): Sautéing the mushrooms brings a glossy, irresistible finish.
Salt and black pepper (to taste): Essential for seasoning every layer to perfection.

How to Make Oxtail Bourguignon

Step 1: Sear the Oxtail

Start strong by patting your oxtail pieces dry with paper towels—this helps drive a serious golden crust when searing. Season all over with salt and black pepper. In a large Dutch oven heated over medium-high, add olive oil, then brown the oxtail in batches, turning to color every side. This not only locks in flavor but builds the foundation for the whole dish. Transfer browned oxtail to a plate and set aside, but don’t touch those caramelized bits at the bottom!

Step 2: Crisp the Pancetta and Sauté the Veggies

Pop the diced pancetta or bacon into the same pot and cook, stirring, until crisp and fragrant—these little bites add a smoky backbone through the entire stew. Toss in the chopped onion and carrot, and give them about five minutes to soften up and develop gentle sweetness, stirring occasionally. Next, add the minced garlic and tomato paste, stirring constantly for 1–2 minutes more until the aroma deepens and the tomato paste darkens slightly.

Step 3: Build the Sauce

Sprinkle the flour over your sautéed vegetables and stir to make a gooey, golden paste. This step ensures your Bourguignon sauce will have that classic, velvety body. Now, slowly pour in the red wine, scraping up all the tasty browned bits stuck to the pot (this is flavor gold!). Add the beef broth, stirring well to combine.

Step 4: Simmer with Herbs and Oxtail

Return the seared oxtail to the pot, nestling them into the rich, ruby liquid. Drop in the bay leaf, fresh thyme, and sprig of rosemary. Bring the whole pot to a gentle simmer, then cover and reduce the heat to low. Let it bubble away for 3 to 3.5 hours, until the oxtail is tender enough to fall off the bone and the flavors have become wonderfully concentrated.

Step 5: Finish with Mushrooms

About 30 minutes before the stew is finished, melt butter in a separate skillet over medium heat. Add the halved cremini mushrooms and sauté until golden and just tender. Stir them into your Oxtail Bourguignon, allowing them to soak up and share their earthy flavor with the entire stew. Discard the bay leaf and herb stems. Taste and adjust seasoning if needed.

How to Serve Oxtail Bourguignon

Garnishes

To really let your Oxtail Bourguignon shine, sprinkle on some freshly chopped parsley or thyme just before serving. Not only does this add a punch of freshness and vibrant color, it also brings out the best in those deep, slow-cooked flavors. For a little extra flair, try a zesting of lemon or a grind of coarse black pepper right on top.

Side Dishes

This French classic yearns for a perfectly creamy partner: silky mashed potatoes, buttery polenta, or a chunky rustic bread for soaking up all that glorious sauce. The stew sings with root vegetable purée or even a side of buttery noodles. Choose something that will help you swipe up every last drop!

Creative Ways to Present

Oxtail Bourguignon isn’t just for family-style gatherings. Try serving it in shallow bowls with a dramatic bone sticking out for rustic effect, or plate with a ring mold for a fine-dining twist. Mini portions in ramekins make showstopping appetizers at dinner parties. Add a crispy crostini or roasted pearl onions as a finishing touch.

Make Ahead and Storage

Storing Leftovers

Your Oxtail Bourguignon only gets better with a little time. Cool leftovers completely before transferring to an airtight container. It will keep beautifully in the fridge for up to 3 days; the flavors continue to deepen overnight.

Freezing

This stew is a freezer hero! Portion it into freezer-safe containers (bones and all) and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating, so the texture stays just right.

Reheating

Gentle is the name of the game: warm the stew slowly over low heat on the stovetop, adding a splash of broth or water if the sauce thickened up too much. If you’re in a hurry, you can reheat individual servings in the microwave, stirring halfway through for even warmth.

FAQs

What makes Oxtail Bourguignon different from classic beef bourguignon?

Oxtail brings a unique gelatin-rich quality that turns the sauce silky and glossy, and the meat itself becomes fall-off-the-bone tender after long braising—something standard beef cubes just can’t match for both texture and flavor.

Can I make Oxtail Bourguignon in a slow cooker?

Absolutely! After searing the oxtail and sautéing your veggies and pancetta, transfer everything to your slow cooker and cook on low for 8 hours. You’ll get all the same incredible depth and tenderness, with even less active time in the kitchen.

What type Main Course

Choose a dry, robust red like Burgundy or Pinot Noir, and always use something you’d enjoy drinking. The wine is a key flavor in Oxtail Bourguignon, so its quality really shines through in the finished dish.

Is this dish gluten-free?

With a simple swap to a gluten-free flour blend instead of all-purpose flour, your Oxtail Bourguignon becomes entirely gluten-free—just be mindful of the broth and other packaged ingredients as well.

Can I prepare Oxtail Bourguignon ahead of time?

In fact, it’s even better the next day! Letting the stew sit overnight in the fridge allows the flavors to meld and deepen. Simply reheat gently when ready to serve, and enjoy a dish that’s even more delicious with time.

Final Thoughts

If you’re ready to impress friends, family, or just treat yourself to something exceptional, don’t hesitate to try this Oxtail Bourguignon. Each step is a little act of care, richly rewarded with every hearty, savory spoonful. Pour a glass of that red wine, toast the slow-simmered goodness, and dig in—you deserve it!

Oxtail Bourguignon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 4 hours
Yield: 6 servings
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich flavors of this classic French dish with a twist. Oxtail Bourguignon is a hearty stew featuring tender oxtail, savory pancetta, and a medley of aromatic vegetables, simmered to perfection in red wine and beef broth.

Ingredients

Oxtail:

3 pounds oxtail, trimmed of excess fat

Seasoning:

2 tablespoons olive oil, salt, and black pepper

Aromatics:

4 ounces pancetta or bacon, diced, 1 large onion, chopped, 2 carrots, peeled and sliced, 3 garlic cloves, minced

Thickening and Flavoring:

2 tablespoons tomato paste, 2 tablespoons all-purpose flour

Liquids:

2 cups dry red wine (such as Burgundy or Pinot Noir), 2 cups beef broth

Herbs and Mushrooms:

1 bay leaf, 4 sprigs fresh thyme, 1 sprig rosemary, 1/2 pound cremini mushrooms, halved, 1 tablespoon butter

Cook Mode Prevent your screen from going dark

Instructions

Prepare Oxtail: Pat dry, season, and brown in a pot.
Cook Aromatics: Sauté pancetta, onion, and carrots until soft; add garlic, tomato paste, and flour.
Deglaze and Simmer: Pour in wine and broth, return oxtail, add herbs, and simmer for 3-3.5 hours.
Sauté Mushrooms: Sauté mushrooms and add to stew; discard herbs before serving.
Serve: Enjoy hot with your choice of sides.