Oxtail Bourguinonne
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 large
Italian Parsley (fresh sprigs)3 large
Thyme (fresh sprigs)2 large
Bay Leaves (fresh, bruised)1 tbsp
All-Purpose Flour1 tbsp
Butter1 tsp
Ground Nutmeg2 cups
Onion (chopped)1.75 cups
Beef BrothDirections:
1
Cook bacon in heavy large pot over medium-high heat until brown and crisp
2
Using slotted spoon, transfer bacon to plate
3
Pour drippings into small bowl
4
Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use)
5
Tie parsley, thyme, and bay leaves together for bouquet garni
6
Stir 1 tablespoon flour and butter in small bowl to smooth paste
7
Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl
8
Add oxtails, a few pieces at a time, to seasoned flour and toss to coat
9
Heat bacon drippings in pot over medium-high heat
10
Working in batches, add oxtails and brown on all sides, about 6 minutes per batch
11
Transfer oxtails to bowl after each batch
12
Reduce heat to medium-low
13
Add chopped onions, diced carrot, and minced garlic to pot
14
Sauté until onions soften, 5 to 6 minutes
15
Return oxtails and any accumulated juices to pot
16
Add bouquet garni, then broth and wine
17
Bring to boil
18
Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours
19
Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves
20
Increase heat and return to boil
21
Reduce heat to low
22
Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer
23
Tilt pot and spoon off any fat that rises to surface
24
Stir flour paste into stew
25
Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes
26
Season to taste with salt and pepper
27
DO AHEAD: Can be made 1 day ahead
28
Cool 1 hour
29
Refrigerate uncovered until cold, then cover and keep refrigerated
30
Rewarm over low heat before serving
31
Cook bacon in heavy large pot over medium-high heat until brown and crisp
32
Using slotted spoon, transfer bacon to plate
33
Pour drippings into small bowl
34
Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use)
35
Tie parsley, thyme, and bay leaves together for bouquet garni
36
Stir 1 tablespoon flour and butter in small bowl to smooth paste
37
Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl
38
Add oxtails, a few pieces at a time, to seasoned flour and toss to coat
39
Heat bacon drippings in pot over medium-high heat
40
Working in batches, add oxtails and brown on all sides, about 6 minutes per batch
41
Transfer oxtails to bowl after each batch
42
Reduce heat to medium-low
43
Add chopped onions, diced carrot, and minced garlic to pot
44
Sauté until onions soften, 5 to 6 minutes
45
Return oxtails and any accumulated juices to pot
46
Add bouquet garni, then broth and wine
47
Bring to boil
48
Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours
49
Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves
50
Increase heat and return to boil
51
Reduce heat to low
52
Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer
53
Tilt pot and spoon off any fat that rises to surface
54
Stir flour paste into stew
55
Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes
56
Season to taste with salt and pepper
57
DO AHEAD: Can be made 1 day ahead
58
Cool 1 hour
59
Refrigerate uncovered until cold, then cover and keep refrigerated
60
Rewarm over low heat before serving