Oxtail Bourguignon from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 116) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cheesy cauliflower mash; Savoy cabbage with turmeric

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires preparation at least 1 day ahead. See recipe for variations.

  • rmardel on January 25, 2024

    This a bit of a project. First there is the prep, then the dish goes in the oven for a few hours, happy hours when the cook can do other things, then it rests in the fridge for a day or more, just in time for a second cook. After the second cook, none of the ingredients really stand out anymore, the onions, oxtail and mushrooms all come together in a rich flavorful collagen-rich stew. There is not a lot of spice or seasoning in this dish but the flavors all play off each other magnificiently. Even a small serving is richly satisfying. I made this during a recent snowstorm when I was stuck inside so there were a few minor alterations to the recipe. I was out of celery; I added carrots. My mushroom mix was heavy on portobellos with a few oyster mushrooms thrown in. The portobellos held up nicely over both cooks, and add a rich "meaty" flavor and texture that balances the collagen-richness of the actual oxtail meat. I've made a note of this in the book for future reference.

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