Last updated 2 years ago
Oxtail Bourguignonne Bourguignonne refers to any dish cooked in the style of Burgundy, France. 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 days the bony cut is beef.
Aunt Jenni’s Cooking: Braised Oxtail With Asian Flavours
Braised Oxtail with Asian Flavours (425 for 30 mins, 350 for 2 ½ hrs: 2 ½ lbs oxtail, 2 C tomato juice (canned variety), 2 C water, 4 star anise, 3 dried chilies, ½ fresh orange peel (removed with a vegetable peeler so there is no pith), 1 T brown sugar, 5 T soy sauce, 2 T rice wine vinegar, 1 head of garlic peeled and halved, and 2 thumb sized pieces of fresh ginger thinly sliced (18 slices))