Oh, my goodness! Let me tell you about one of my absolute favorite comfort foods: Oxtail Bourguignon. There’s something magical about this dish that transports me right to a cozy French bistro—just picture it: dim lighting, a fire crackling, and a dish that warms your soul. I first stumbled upon this gem while visiting a quaint little restaurant in the countryside of France. I was intrigued by the idea of oxtail, and after one bite, I was hooked!
Now, I whip up this dish whenever I have friends or family over, especially during those chilly winter evenings. It’s a bit of a labor of love, but I promise you, it’s worth every minute. The slow-cooked oxtail, combined with the rich flavors of red wine and bacon, makes for a dish that is not just delicious but something that leaves everyone feeling warm and satisfied. So, roll up those sleeves, and let’s get started!
What’s in Oxtail Bourguignon?
– Oxtail: This is the star of the show! Oxtail is wonderfully rich and meaty; it practically melts in your mouth after hours of cooking. Look for fresh, good quality oxtail—a little fat is good for flavor!
– Pancetta or Bacon: I usually opt for pancetta for its depth of flavor, but if you can’t find it, any good-quality bacon works just as well. It adds a delightful smokiness that pairs beautifully with the wine.
– Olive Oil: A splash of good olive oil is perfect for sautéing and marrying all those flavors together.
– Onion and Carrots: These veggies add sweetness and depth to the dish. They soften beautifully and soak up all those delicious juices.
– Garlic: Because every good recipe needs a little garlic love!
– Red Wine: I highly recommend using Burgundy for authenticity, but any full-bodied red will do the trick. This wine is what gives the dish its profound complexity.
– Beef Broth: Adding beef broth enriches the flavor profile, making it taste as if you’ve been slaving away for hours (don’t worry, I won’t tell anyone if you use store-bought!).
– Tomato Paste: A little bit goes a long way; it deepens the sauce and gives a touch of acidity to balance the richness.
– Dried Thyme and Bay Leaves: These herbs add an earthy note that rounds out the flavor.
– Baby Potatoes: Tender little potatoes bring heartiness to the dish. They soak up the flavor beautifully.
– Salt and Pepper: The essentials for bringing all these flavors together.
– Fresh Thyme or Parsley: These make for a beautiful garnish and add a lovely freshness at the end.
Is Oxtail Bourguignon Good for You?
Now, I’d be remiss not to address the importance of balance when it comes to any dish, including this one. Oxtail is quite rich, but it is also packed with collagen, which is great for your skin and joints! The carrots and potatoes add fiber and essential nutrients, too. However, this dish is definitely a treat—maybe not the go-to for a daily meal!
If you’re concerned about the fat content, you can always skim some off the top after cooking. But trust me, when you’re cozying up with a bowl of this deliciousness, you’re not going to worry too much about that!
Ingredients
– 2-3 lbs oxtail, cut into segments
– 4 oz pancetta or bacon, diced
– 2 tbsp olive oil
– 1 large onion, chopped
– 2-3 carrots, sliced
– 2-3 cloves garlic, minced
– 2 cups red wine (preferably Burgundy)
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1-2 bay leaves
– 1 lb baby potatoes, halved
– Salt and pepper, to taste
– Fresh thyme or parsley for garnish
This delightful recipe serves about 4-6 people, but let’s be real, I could eat half the pot myself!
How to Make Oxtail Bourguignon?
1. Preheat your oven to 325°F (160°C). Trust me, this step is key!
2. In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Toss in those diced pancetta or bacon pieces and sauté until they’re crispy. Oh, the scent!
3. Remove the bacon bits and set them aside. In the same pot, add the oxtail pieces and brown them on all sides. Then, set those aside with the pancetta.
4. Add the onion and carrots to the pot, and sauté until the onion is softened—about 5 minutes should do it. Add the garlic and fry it for an additional minute. The smell will draw everyone to the kitchen!
5. Stir in the tomato paste and cook for another minute. Then pour in your red wine while scraping up all those delicious, browned bits from the bottom of the pot.
6. Return the oxtail and pancetta to the pot. Pour in the beef broth, add the thyme and bay leaves, and season with salt and pepper. Let it simmer for a few minutes.
7. Cover the pot and transfer it to the oven. Let it cook low and slow for 2.5 to 3 hours, or until the oxtail is tender and practically falling off the bone.
8. In the last 30 minutes of cooking, throw those halved baby potatoes into the pot and give them a little stir. They’ll soak up all that tasty goodness!
9. After everything is done, discard the bay leaves. Give it a final taste and adjust the seasoning. You want it to be just right!
10. Serve hot, garnished with fresh thyme or parsley.
Perfect Pairing Suggestions!
If you’re looking to elevate this meal further (as if it needs it!), consider serving it with some crusty bread for dipping or creamy mashed potatoes to soak up the rich sauce. Honestly, this dish is like a hug in a bowl, and the flavors deepen wonderfully if you make it a day ahead, so it’s an ideal candidate for dinner parties!
Before my oxtail bourguignon adventures began, I never would have imagined that oxtail could create such a heartwarming experience. So, I encourage you, give this recipe a spin and bring some culinary magic into your kitchen. I’d love to hear how it turns out for you! Let’s all gather around the table and share in the joy of good food together. Happy cooking!
