Name: Oxtail Bourguinonne
Cook time: 1 hour
Total 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

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Oxtail BourguinonneHans Gissenger

Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic boeuf bourguignonne (French beef stew), which is beef braised with red wine and mushrooms. Although oxtail was once the tail of an ox, these days the bony cut is beef or veal. Mashed potatoes would make the perfect side dish.

Recipe notes

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