Oxtail Bourguinonne

Name: Oxtail Bourguinonne
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 8 slices fatty bacon, chopped; 414 milliliters beef broth; 1 Tbsp butter; 237 milliliters diced carrot plus 6 medium carrots, cut into 2-inch chunks; 454 grams crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices; 2 larges fresh bay leaves, bruised; 0 teaspoons ground nutmeg; 6 servings Olive oil; 473 milliliters chopped onions; 2 kilograms meaty oxtail pieces, trimmed of excess fat; 3 larges fresh Italian parsley sprigs; 12 smalls (1-inch-diameter) shallots, blanched 1 minute, peeled; 3 larges fresh thyme sprigs; 4 larges garlic cloves, peeled; 1 minced, 3 left whole; 355 milliliters red Burgundy wine (such as Beaujolais)

Oxtail Bourguinonne might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 102g of protein, 68g of fat, and If you have bay leaves, garlic cloves, beef broth, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Pot

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.

Ingredients you will need

Bouquet Garni

Bay Leaves

Olive Oil

Parsley

Butter

Bacon

All Purpose Flour

Thyme

Equipment you will use

Bowl

Pot

Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl.

Ingredients you will need

Ground Black Pepper

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.

Ingredients you will need

Seasoned Flour

Oxtail

Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch.

Ingredients you will need

Bacon Drippings

Oxtail

Equipment you will use

Pot

Transfer oxtails to bowl after each batch.

Ingredients you will need

Oxtail

Equipment you will use

Bowl

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.

Ingredients you will need

Minced Garlic

Oxtail

Carrot

Onion

Equipment you will use

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.

Ingredients you will need

Bouquet Garni

Broth

Meat

Wine

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.

Ingredients you will need

Whole Garlic Cloves

Vegetable

Mushrooms

Shallot

Carrot

Meat

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper