Introduction
Get ready to dazzle your taste buds with the rich and savory delight of Oxtail Bourguignonne! This melt-in-your-mouth dish is perfect for impressing your dinner guests or indulging in a cozy night in. With a complex flavor profile and tender meat that falls off the bone, you’re in for a culinary treat that is sure to leave everyone asking for seconds.
Detailed Ingredients with measures
- For the Marinade:
- 1 cup red wine
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 cloves garlic, minced
- For the Dish:
- 2 pounds oxtail
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 tablespoon tomato paste
- 4 cups beef broth
- 1 cup mushrooms, sliced
- 2 tablespoons flour
- 1/4 cup water
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
Directions
1. Start by whisking up a delicious marinade with wine, olive oil, thyme, bay leaves, and garlic. Let the oxtail soak up all that flavor overnight. Elevate your prep game!
2. Heat up some oil in a large pot and brown the oxtail pieces. Season with salt and pepper for that irresistible crust.
3. Sauté onions and carrots in the same pot until they bring the warmth with a golden hue. Then, mix in tomato paste and let it cook for a minute.
4. Pour in the marinade and beef broth. Introduce those mushrooms to the party, bringing their earthy vibes. Cover and simmer low and slow for 3 hours until the oxtail is oh-so-tender.
5. To thicken, whisk together flour with water, then stir into the pot. Allow it to simmer until the sauce is just right.
6. Serve it up hot, and watch your dinner guests swoon!
Nutritional Information
Per serving:
Calories: 450 kcal
Protein: 30g
Fat: 35g
Carbohydrates: 12g
Detailed Directions and Instructions
Step 1: Prepare the Marinade
Whisk together 1 cup of red wine, 2 tablespoons of olive oil, 4 sprigs of fresh thyme, 2 bay leaves, and 2 cloves of minced garlic in a bowl. Submerge the 2 pounds of oxtail in the marinade and let it soak overnight in the refrigerator to absorb the flavors.
Step 2: Brown the Oxtail
In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Remove the oxtail from the marinade, allowing excess marinade to drip off. Season the oxtail pieces generously with salt and pepper. Brown the oxtail in the hot oil, turning occasionally to achieve an irresistible crust on all sides.
Step 3: Sauté Vegetables
Once the oxtail is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and peeled, chopped carrots. Sauté the vegetables until they are softened and golden, approximately 5-7 minutes. Stir in 1 tablespoon of tomato paste and cook for an additional minute, allowing the flavors to deepen.
Step 4: Combine Liquid Ingredients
Pour the marinade and 4 cups of beef broth into the pot, scraping up any browned bits from the bottom. Add 1 cup of sliced mushrooms to the mixture. Return the browned oxtail to the pot. Cover and let the dish simmer low and slow for 3 hours, or until the oxtail is tender and falling off the bone.
Step 5: Thicken the Sauce
After the oxtail has cooked for 3 hours, whisk together 2 tablespoons of flour with 1/4 cup of water in a small bowl until smooth. Stir the mixture into the pot to thicken the sauce. Allow it to simmer for an additional 10-15 minutes, adjusting the seasoning as necessary.
Step 6: Serve
Once the sauce has thickened to your liking, serve the Oxtail Bourguignonne hot. Enjoy the melt-in-your-mouth texture and rich flavors with your dinner guests.
Notes
Marinating Time
For best results, marinate the oxtail overnight to enhance the flavor of the dish.
Cooking Time
The oxtail must be cooked low and slow for at least 3 hours to ensure it becomes tender.
Serving Suggestions
Consider serving with crusty bread, mashed potatoes, or a simple green salad to complement the rich flavors of the dish.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat thoroughly before serving.
Cook techniques
Marinating
Whisk together red wine, olive oil, thyme, bay leaves, and minced garlic to create a flavorful marinade. Let the oxtail soak in this mixture overnight for maximum flavor infusion.
Browning the Oxtail
Heat vegetable oil in a large pot and sear the oxtail pieces on all sides. This step creates a savory crust, enhancing the dish’s overall texture and taste.
Sautéing Vegetables
In the same pot, add chopped onions and carrots. Sauté until they are golden and aromatic. This builds a flavorful base for the dish.
Simmering
Combine the marinade and beef broth with the sautéed vegetables and mushrooms. Cover the pot and let it simmer on low heat for about 3 hours, allowing the oxtail to become tender and the flavors to meld beautifully.
Thickening the Sauce
Mix flour with water to create a slurry, then stir it into the pot during the last stages of cooking. This technique will help thicken the sauce to a rich, velvety consistency.
FAQ
Can I use other cuts of meat instead of oxtail?
While oxtail is ideal for this dish due to its rich flavor and texture, beef short ribs or chuck can be used as alternatives.
How can I make this dish ahead of time?
You can prepare the dish up to the simmering step, then cool and refrigerate it. Reheat gently before serving, ensuring it’s heated through.
What sides pair well with Oxtail Bourguignonne?
This dish pairs beautifully with creamy mashed potatoes, crusty bread, or a simple green salad to balance the richness.
Can I freeze leftovers?
Yes, leftovers can be frozen for up to 3 months. Make sure to store them in an airtight container and allow them to cool before freezing.
What type of red wine is best for marinating?
Choose a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir to complement the flavors of the dish.
