Burgundy Oxtail

By corlear

Queue de Boeuf Bourguignonne

Although oxtaits are not commonly marketed in America, there are specialty shops where they can be found and for those adventurous enough to seek them out, here are two recipes—-Ed.

Ingredients

• 1 oxtail, cut in 2-inch pieces
• 3 tablespoons lard
• 4 medium-sized onions, chopped fine
• 1 can tomato paste
• 3/4 cup bouillon
• 1/2 bottle red Burgundy
• bouquet garni (small bay leaf, parsley, thyme)
• 10 small onions
• 3 tablespoons butter
• 1 teaspoon sugar
• salt
• pepper

Details

Servings 4

Preparation

Step 1

Brown the oxtail pieces in very hot lard in a heavy pan. When browned on all sides, pour off the fat, removing any particle of burnt fat.

Add the onions, tomato paste, bouillon, red wine, bouquet garni, salt, and pepper. Cover, bring to a boil, and simmer very gently for 3½ hours.

Peel the little onions and boil them in salted water for 15 minutes. Drain. Melt the butter in a skillet. Stir in the sugar and add the onions. The onions will be nicely glazed when they are cooked. Stir gently with a wooden spoon from time to time.

Serve the oxtail with the sauce, removing the bouquet garni, and surround with the little onions. Be sure that the sauce is properly seasoned.