Oxtail Bourguignon
For your next pot roast dinner try something different, like this fabulous Oxtail Bourguignon.
Servings 6 servings
Ingredients
- 4 ½ lb meaty ox tails trimmed of excess fat
- 2 ½ teaspoon salt
- ¾ teaspoon black pepper ground
- 1 ½ cup all-purpose flour
- ¼ teaspoon nutmeg ground
- 8 slices of bacon chopped
- 2 cup onions chopped
- 1 cup carrot diced
- 1 garlic clove minced
- 1 bouquet garni *
- 1 ¾ cup beef broth
- 1 ½ cup Burgundy wine
- 1 lb crimini mushrooms thickly sliced
- 12 shallots blanched in hot water for 1 minute & peeled
- 6 medium carrots cut into 2-inch chunks
- 3 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 tablespoon butter unsalted, room temperature
Instructions
- Rinse ox tails with water and pat dry with paper towels.
- Season oxtails with salt and pepper.
- In a medium bowl, whisk together flour, salt, pepper and nutmeg.
- Add oxtails, one at a time, to seasoned flour and toss to coat.
- Heat a large Dutch oven over medium-high heat and add chopped bacon. Cook bacon until browned and crisp, approximately 10 minutes.
- Remove the bacon with a slotted spoon to a large plate. Reserve for another use.
- Pour drippings into a small bowl.
- Return 6 TBS of drippings to the pot.
- Over medium-high heat, add oxtails one at a time and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
- Reduce heat to medium-low and add onions, 1 cup diced carrot and 1 clove garlic to the empty pot.
- Cook until onions start to soften, about 5-6 minutes.
- Return oxtails and any juices to the pot.
- Add bouquet garni* to the pot, along with beef broth and Burgundy wine.
- Bring to a boil, cover and gently simmer until meat is almost tender, about 4 hours.
- Stir in mushrooms, shallots, carrots and garlic.
- 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.
- Tilt pot and spoon off any fat that rises to the surface.
- In a small bowl, stir flour and butter together to make a smooth paste.
- Stir flour paste into the stew.
- Simmer uncovered until sauce thickens slightly, about 6-8 minutes.
- Season to taste and serve.
Notes
Serving Suggestions: Serve with mashed potatoes or some hearty bread. If you can't find a good Burgundy wine, substitute with a Pinot.
Cooking Tips: * For your bouquet garni, tie together with kitchen twine 3 sprigs of parsley, 3 springs of fresh thyme and 2 large fresh bay leaves, bruised.
Recipe adapted from Bon Appetit, February 2011
