Oxtail Bourguignon

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Oxtail Bourguignon. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Oxtail Bourguignon is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes yummy. They are nice and they look wonderful. Oxtail Bourguignon is something which I have loved my whole life.

Many things affect the quality of taste from Oxtail Bourguignon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oxtail Bourguignon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Oxtail Bourguignon using 14 ingredients and 9 steps. Here is how you cook that.

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 top prevents air from going into the stew, and this also explains why the stew keeps well overnight without keeping it in the fridge. Fat will only be removed on the day you consume the stew.

Ingredients and spices that need to be Take to make Oxtail Bourguignon:

1. 1.5 kg Fresh Oxtail
2. 3 tbsp Plain Flour
3. 4 tbsp Cooking Oil
4. 2 Large Yellow Onions
5. 4 Cloves Garlic
6. 2 Fresh Tomatoes
7. 2 cans Whole Peeled Tomato
8. 2 sprig Rosemary
9. 400 ml Red Wine
10. 400 ml Beef Stock
11. Some Spanish Chorizo chunks, about 7 inches long (Optional)
12. 2 tsp Ground Black Pepper
13. 2 tsp Salt (or more to taste)
14. 2 tbsp Tomato Ketchup

Steps to make to make Oxtail Bourguignon

1. Coat oxtails with 3 tbsp of plain flour evenly. In a french pot, heat up 4 tbsp oil, and give oxtail a nice sear until brown on every side. Remove oxtail and set aside.
2. Throw in chopped onions, and garlic into the same pot. Saute until onions are soft. Add in fresh tomato wedges and whole peeled tomato can. Fry for another few minutes until tomatoes slightly softened.
3. Add in browned oxtails, arrange them nicely in the pot, ensuring each piece is at the bottom, while the tomatoes are on top.
4. Add in carrots, rosemary, red wine, beef stock, spanish chorizo and ground black pepper.
5. Let it simmer on the stove for 30mins, and transfer the pot into a baking tray, and send the pot into pre-heat the oven to 170 Degree Celsius for 1.5 hours. Do check for splatters and spillage. Reduce to 160 Degree Celsius if there's a need.
6. Leave oxtail stew aside and let it age for a night. Remember to reheat it before going to sleep.
7. On the next day morning, add salt, reheat the stew pot and let it simmer for another 30mins or up to 1 hour.
8. Scoop away the top layer of fat. Add in tomato ketchup and give it a stir before taste test. Adjust saltiness accordingly, and the stew is ready to eat.
9. Optionally, for more presentable looking stews (like mine); Extra effort is needed - Transfer all oxtails, carrot chunks and chorizo chunks from the stew juices. Stew juices will then be strained, and then reduced under flame until stew juice achieved desired thick consistency. Pour thick stew juice over oxtail, and reheat oxtail stew under flame before serving. Don't forget the coriander leaves :)

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So that's going to wrap it up with this special food Step-by-Step Guide to Make Quick Oxtail Bourguignon. Thank you very much for reading. I am confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!