OXTAIL BOURGUIGNONNE
This yummy recipe hails from the February 2011 issue of "Bon Appetit." DH and I easily halved the recipe. This meal is good for a weekend when you have a lot of time on your hands--it is not difficult, but takes awhile to make. The meat came out very tender. We used merlot for the wine, an assortment of mushrooms, and dried bay leaves. We served with roasted asparagus and Recipe #251600 251600 to soak up the sauce.
Provided by Dr. Jenny
Categories Stew
Time 4h55m
Yield 6 serving(s)
Number Of Ingredients 17
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 Tb drippings to pot (add olive oil, if necessary, to measure 6 Tb total; reserve bacon for another use).
- Tie parsley, thyme, and bay leaves together for bouquet garni.
- Stir 1 Tb flour and butter in small bowl to smooth paste.
- Whisk 1 1/2 cups flour, 2 tsp salt, 1/2 tsp 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. Saute 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.
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.
NEXT LEVEL BEEF BOURGUIGNON
Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 5h
Number Of Ingredients 16
Steps:
- A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together well.
- Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off (there will be quite a few), then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hrs.
- Lift the beef out of the marinade and dry on kitchen paper. Heat half the oil in a large casserole. Working in batches, brown the beef for 10 mins, adding more oil if needed (watch out - this will splutter). Once browned, transfer the beef chunks to a plate.
- Heat oven to 150C/130C fan/gas 3. Add a touch more oil to the dish, then tip in the veg and gently brown for 10 mins. Use a wooden spatula to scrape any sticky bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade with all the aromatics. Bring everything to a simmer and give it a good stir, then cover and place in the oven for 3½-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.
- Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.
- While the meat is braising, heat the rest of the oil in a frying pan. Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole, stir and simmer for a few mins. Scatter over the parsley, then bring the dish to the table and serve with the carb of your choice.
Nutrition Facts : Calories 652 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.3 milligram of sodium
More about "oxtail bourguinonne recipes"
OXTAIL BOURGUIGNON RECIPE - OPRAH.COM
From oprah.com
See details
14 DELICIOUSLY TENDER AND FLAVORFUL OXTAIL RECIPES - FOOD NETWORK
Web Apr 7, 2023 From oxtail stew to oxtail pho, there are great recipes for every palate. This Food Network Test Kitchen version is a delicious take on a popular Caribbean recipe for …
From foodnetwork.com
Author By
From foodnetwork.com
Author By
See details
OXTAIL BOURGUIGNON RECIPE | EAT YOUR BOOKS
Web Save this Oxtail Bourguignon recipe and more from Cook, Eat, Repeat: Ingredients, Recipes and Stories to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
See details
OXTAIL BOURGUIGNON RECIPE BY REE - COOKPAD - クックパッド
Web Great recipe for Oxtail Bourguignon. This stew will gives you a thick layer of fat floating on top. Don't get freaked out. Don't remove the fat on the first day because the fat layer on …
From cookpad.com
From cookpad.com
See details
OXTAIL BOURGUINONNE | RECIPE | OXTAIL, OXTAIL RECIPES, BEEF
Web 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 …
From pinterest.com.au
From pinterest.com.au
See details
OXTAIL BOURGUIGNON | NIGELLA'S RECIPES | NIGELLA LAWSON
Web Unfortunately this recipe is not currently online. COOK EAT REPEAT. 2020
From nigella.com
From nigella.com
See details
BOURGUIGNON FRENCH RECIPE FOR TENDER BEEF SHANKS AND OXTAIL
Web Jan 19, 2021 In this bourguignon recipe, we will show how you can make beef bourguignon, the classic French dish. It involves using wine and chicken broth, and …
From youtube.com
From youtube.com
See details
BEEF OXTAIL BOURGUIGNON – TOMATO KUMATO
Web Beef Oxtail Bourguignon. 1 kilo beef oxtail 1 carrot, cut into two-inch sections 1 onion, peeled and quartered 1 1/2 liters Burgundy or other pinot noir 1/4 cup flour 2 tablespoons butter 2 tablespoons neutral oil 4 carrots, …
From tomatokumato.com
From tomatokumato.com
See details
OXTAIL BOURGUINONNE - TAPPECUE.COM
Web 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, …
From tappecue.com
From tappecue.com
See details
OXTAIL AND BEEF BOURGUIGNON TAGLIATELLE (WITH A SECRET INGREDIENT)
Web Mar 14, 2021 Omar Allibhoy - The Spanish Chef WARNING!! This Jamaican Oxtail Recipe Is Seriously Addictive This classic French dish is without doubt one of the best slow …
From youtube.com
From youtube.com
See details
OXTAIL BOURGUINONNE | ON THE MENU @ TANGIE'S KITCHEN
Web Dec 5, 2018 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 …
From qnholifield.com
From qnholifield.com
See details
ANGIE MAR'S OXTAIL BOURGUIGNON — CHERRY BOMBE
Web Apr 25, 2021 Heavily season the oxtail on all sides with salt. Working in batches if necessary to avoid crowding, sear the oxtail on all sides until deep golden brown, about …
From cherrybombe.com
From cherrybombe.com
See details
OXTAIL BOURGUIGNON RECIPE | EAT YOUR BOOKS
Web Save this Oxtail Bourguignon recipe and more from Delicious Magazine (UK), November 2020 to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
See details
OXTAIL BOURGUINONNE RECIPE | EAT YOUR BOOKS
Web Save this Oxtail Bourguinonne recipe and more from Epicurious to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
See details
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
Web Nov 26, 2020 TRADITIONAL OVEN METHOD: Preheat oven to 350°F (175°C). Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp... Pat dry beef …
From cafedelites.com
From cafedelites.com
See details
OXTAIL UDON テールスープうどん • JUST ONE COOKBOOK
Web Jan 15, 2018 Add water in a medium saucepan and bring it to a boil. Once boiling, add katsuobushi. Lower the heat and keep on low simmer for 10-15 seconds and turn off the …
From justonecookbook.com
From justonecookbook.com
See details
OXTAIL RECIPES & MENU IDEAS | BON APPéTIT
Web Oxtail Bourguignonne This oxtail recipe is hearty and perfect on pasta. Easy recipes Semolina Gnocchi with Oxtail Ragù Easy recipes Braised Oxtails with Star Anise and …
From bonappetit.com
From bonappetit.com
See details
OXTAIL BOURGUINONNE
Web 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 …
From mealplannerpro.com
From mealplannerpro.com
See details
OXTAIL WITH MILK STOUT AND MARJORAM | NIGELLA'S …
Web Nov 23, 2018 Ingredients Serves: 6 Metric Cups 65 grams fat or oil 4 (approx 600g) onions (finely sliced into half moons) 2 cloves of garlic (minced or chopped finely) 1 teaspoon dried marjoram 1 x 15ml …
From nigella.com
From nigella.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love