OXTAIL BOURGUINONNE
Provided by Jean Anderson
Categories Soup/Stew Wine Beef Braise Stew Low Cal High Fiber Bon Appétit
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.
- Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
- Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
- Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. 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 surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. rewarm over low heat before serving.
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Elee Kuz
elee-kuz@aol.comThis oxtail bourguignon is a dish that will stay in my recipe rotation for a long time. Thank you, Alice!
Ihave Nolife
nolife.ihave@aol.comThis is a must-try for any adventurous foodie. The depth of flavors is truly impressive.
Cash Reynolds
cash75@gmail.comWow! This recipe is a winner. The combination of flavors is incredible.
David Bocanegra
davidb72@yahoo.comAmazing! This oxtail bourguignon will be a hit at any dinner party.
Shameem Bibi
shameemb@hotmail.comThis was my first time cooking oxtail, and this recipe made me look like a pro. My guests raved about the dish!
Yuki Wolf
wyuki17@hotmail.comI love how versatile this recipe is. I made a few substitutions based on what I had on hand, and it still came out great.
Braxton Fawks
braxtonf@gmail.comThis recipe is a keeper. The sauce was perfect, and the oxtail was so tender. I can't wait to make it again!
Mir Mukhtiar
m-mukhtiar@aol.comDefinitely give this recipe a try! Its unique flavor combination will make your taste buds happy.
Taslima
taslima11@gmail.comThis dish was a labor of love, but it was worth the effort. The flavors were incredible, and the meat was fall-off-the-bone tender.
Haruna Almiyaw
h.almiyaw41@gmail.comI'm not usually a fan of oxtail due to its gamy flavor. However, this recipe surprised me. The slow cooking process mellowed the gaminess and created a delicious and rich dish.
oliver bakhshi
bakhshi@hotmail.co.ukA bit apprehensive initially because I'd never cooked oxtail before, but this recipe was clear and easy to follow. The result was amazing. Meat was tender, sauce was flavorful, and overall it was a hit.
Ruben Lopez
lopez-r@gmail.comI wasn't sure how oxtail would work in a bourguignon, but Alice's masterful recipe made me a believer. I'll be making this regularly.
Shaimaa Khattab
shaimaa-k@yahoo.comAs someone who loves bourguignon, this oxtail version was a fantastic surprise. Will definitely cook it often.