Name: Oxtail Bourguignonne
Cook time: 4 hours
Yield: 6 Servings
Ingredients: 8 slices fatty bacon, chopped; Olive oil; 3 large fresh Italian parsley sprigs; 3 large fresh thyme sprigs; 2 large fresh bay leaves, bruised; 1 tablespoon plus 1 1/2 cups all purpose flour; 1 tablespoon butter; 1/4 teaspoon ground nutmeg; 4 to 4 1/4 pounds meaty oxtail pieces, trimmed of excess fat; 2 cups chopped onions; 1 cup diced carrot plus 6 medium carrots, cut into 2-inch chunks; 4 large garlic cloves, peeled; 1 minced, 3 left whole; 1 3/4 cups beef broth; 1 1/2 cups red Burgundy wine (such as Beaujolais); 1 pound crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices; 12 small (1-inch-diameter) shallots, blanched 1 minute, peeled

Skip to main content

Image may contain Dish Food Meal Stew Pork Pot and Dutch Oven

This oxtail recipe is hearty and perfect on pasta.

Recipe notes

Back to top