Nigella Oxtail Bourguignon is made with oxtail, red wine, beef stock, pancetta, mushrooms, and pearl onions. This recipe creates a rich and deeply savory oxtail stew. It takes about 5 hours to prepare and serves 4.
Nigella Oxtail Bourguignon Ingredients
- 1.75kg oxtail
- 1 large onion (approx. 200g)
- 1 stick of celery
- 3 fat cloves of garlic
- 1 x 15ml tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 250g field/flat or portobello mushrooms
- 200g baby chestnut or button mushrooms
- 250g pancetta or 225g lardons
- 1 x 15ml tablespoon olive oil
- 1 teaspoon caraway seeds (optional)
- 35g plain flour
- ½ teaspoon ready-ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 30g beef dripping or 2 x 15ml tablespoons olive oil
- 500ml full-bodied red wine
- 500ml beef stock
- 250g peeled pearl onions (frozen preferred)
- 3 fresh bay leaves
How To Make Nigella Oxtail Bourguignon
- Prep Oxtail and Oven: Bring oxtail to room temp and preheat oven to 150°C/130°C Fan.
- Chop Vegetables: Dice onion, slice celery, mince garlic, strip thyme, and cut large mushrooms.
- Render Pancetta: Fry pancetta rind in oil, add chopped pancetta, and cook until crisp.
- Cook Aromatics: Sauté onion in pancetta fat for 10 minutes, then add garlic, celery, thyme, and caraway.
- Add Mushrooms: Stir in chopped and whole mushrooms, cook, and remove to a bowl with pancetta.
- Dredge and Brown Oxtail: Coat oxtail in spiced flour, brown in batches with dripping or oil.
- Deglaze and Combine: Add flour to pan, deglaze with wine and stock, then return all components to pan.
- Cook Stew: Add bay leaves and pearl onions. Cover with parchment and lid. Bake for 3½ hours.
- Chill Overnight: Cool completely, refrigerate for at least 1 day.
- Reheat to Serve: Heat oven to 180°C/160°C Fan and reheat covered for 1¼ hours or longer until piping hot.
Recipe Tips
- Frozen Pearl Onions: Saves peeling time and adds authentic flavor.
- Make-Ahead Required: Improves flavor with overnight chilling.
- Fat Skimming Optional: Remove solid fat when chilled if preferred.
- Serve with Sides: Pairs beautifully with cheesy cauliflower mash or crusty bread.
What To Serve With Oxtail Bourguignon
This stew pairs beautifully with buttery mashed potatoes, cheesy cauliflower mash, or crusty French bread. For greens, try steamed Savoy cabbage or green beans with garlic butter.
How To Store Oxtail Bourguignon
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Portion into containers and freeze up to 3 months. Thaw overnight and reheat gently until hot.
Oxtail Bourguignon Nutrition Facts
- Calories: 690
- Total Fat: 48g
- Saturated Fat: 18g
- Carbohydrates: 12g
- Sugar: 4g
- Protein: 48g
- Sodium: 850mg
FAQs
Can I make this without caraway seeds?
Yes, the caraway is optional and can be omitted.
Can I substitute another meat for oxtail?
Short ribs or beef shin are acceptable substitutes.
Do I have to refrigerate it overnight?
Yes, chilling helps deepen the flavor and improves texture.
Can I make this in a slow cooker?
Yes. Sear all ingredients first, then cook on low for 8–10 hours.
What wine should I use?
A full-bodied red, preferably Burgundy, works best.
Nigella Oxtail Bourguignon Recipe
Description
A luxurious stew of tender oxtail slow-cooked in red wine with pancetta, pearl onions, and mushrooms, bursting with deep, savory flavor.
Ingredients
Instructions
- Prep and chop vegetables and herbs.
- Cook pancetta until crisp; set aside.
- Sauté onion, garlic, celery, and mushrooms.
- Dredge and brown oxtail pieces.
- Deglaze pan with wine and stock.
- Combine all ingredients and bake for 3½ hours.
- Chill overnight; reheat thoroughly next day.
Notes
- Pearl onions add authentic touch and convenience.
- Don’t skip the chilling—it improves the stew’s flavor.
- Optional caraway brings a unique aniseed edge.
- Skim fat after chilling if a lighter dish is preferred.