How do you start your week with a simple roast chicken and end it with Oxtail Bourguignonne? I don’t know. That’s how I fly in my house! I realized I was getting burned out in the kitchen and I needed to jump start myself out of my rut. I found this recipe in my February 2011 issue of Bon Appetit. And when I saw the oxtails at my local Vietnamese market (Lucky Seafood, for you San Diegans), I knew I had to make this dish.
I had never eaten oxtail before, but my husband had. He was very excited when I told him what I was making. I love braising meat, it is the base to every Persian stew. I was up for the ox tail challenge!
Who would have thought there would be so much meat on an oxtail?
Although the recipe asked for Burgundy wine, I was told that a good Pinot was basically the same thing. I am not a wine fanatic, sorry friends, so it was good enough for me.
Just like Beef Bourguignonne, you start with bacon and browning the meat.
Then you add your bouquet garni, onions and carrots. A little beef broth and you simmer the oxtails while you clean the house, pick up toys, watch some tv, or whatever.
The recipe said you only needed to simmer for about 3 hours. Our meat wasn’t falling off the bone as we had hoped, so I cooked it a wee bit longer. This would be great made the night before, because the leftovers were mind-blowingly fabulous.
Instead of pearl onions, shallots were dropped in at the end with big chunks of carrots.
Served with mashed potatoes, steamed broccoli and some homemade crusty bread (thank you bread machine) and we had happy tummies.
Perfect for those cook fall or winter nights…
And, I didn’t tell the kids what the meat was until they ate most of it. The Professor was confused.
“Oxtails are THAT BIG????”
Yes, son, they are.