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Oxtail Parmentier

Oxtail Parmentier

Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.

247,0974.7/5

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Last modified on: October 13th 2010

For 6 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
1 hour 16 min.4 hours 30 min.5 hours 46 min.
At what time?
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Step by step recipe

Stage 1
5 min.
Oxtail Parmentier : Photo of step #1 Wash and dry 1 kg oxtail, salt and pepper the pieces both sides.

Preheat oven to 284°F (140°C).
Stage 2
5 min.
Oxtail Parmentier : Photo of step #2 Put the oxtail pieces in a cooking bag or an ovenproof dish with a lid (casserole), pour 1 glass red wine over, and add herbs.
Stage 3
4 hours
Oxtail Parmentier : Photo of step #3 Put in the oven for 4 hours.

The happy owners of bread ovens can cook it, after bread baking, overnight.
Stage 4
2 min.
Oxtail Parmentier : Photo of step #4 After 4 hours, take out the oxtail pieces which will be transformed into "confit".
Stage 5
10 min.
Oxtail Parmentier : Photo of step #5 Separate all good meat from bones and nerves, which you discard.
Stage 6
3 min.
Oxtail Parmentier : Photo of step #6 Strain cooking juices and set aside.
Stage 7
40 min.
Oxtail Parmentier : Photo of step #7 Prepare 600 g potato purée.

Everything so far (purée, meat and meat juices) can be easily prepared beforehand, even 2 or 3 days before, and kept in sealed containers in the frige.
Stage 8
5 min.
Oxtail Parmentier : Photo of step #8 Assemble the Parmentier:

Preheat oven to 410°F (210°C).

In small individual dishes or a family one, put a layer of oxtail meat.

Pour over a tablespoon of meat juices.
Stage 9
3 min.
Oxtail Parmentier : Photo of step #9 Add a good layer of purée to cover the meat completely.
Stage 10
3 min.
Oxtail Parmentier : Photo of step #10 Sprinkle with grated cheese to taste.
Stage 11
30 min.
Oxtail Parmentier : Photo of step #11 Put in the oven until the top is nicely browned.

Remarks

Oxtail is a really delightful and cheap meat, but which needs long cooking. It is this slow stewing which develops its flavour and gives this "confit" look.

If you have meat left over from this, you can enjoy it cold, in vinaigrette, mixed with a green salad and herbs, it's a treat.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

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Source

Home made.

More recipes?

This recipe use (among others)
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Sausage with duchess potatoes and a Mont d'Or fondue , Colcannon, Two-stage beef chuck , Hachis parmentier : meat with mashed potato and cheese, ... All
RosemaryRosemary: You can get more informations, or check-out other recipes which use it, for example: Feta in olive oil with herbs, Little vegetable omelettes, Courgettes (zuchinis) , Tomato meat balls, Beef braised in reduced red wine, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Home-made doner kebab, Duo of slow-cooked pork, Rabbit civet, Stuffed tomatoes and courgettes, Paté en croute (terrine in a pie crust), ... All

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