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Oxtail Parmentier

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

290K 17 4.7

Last modified on: October 13^th 2010

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For 6 people, you will need:

1 1 kg oxtail
2 1 glass red wine
3 a little sage
4 1 sprig rosemary
5 1 bayleaf
6 600 g potato purée
7 grated cheese
8 salt
9 pepper
Total weight: 1,701 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 16 min.	4 hours 30 min.	5 hours 46 min.

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Step by step recipe

Stage 1 - 5 min.

Wash and dry 1 kg oxtail, salt and pepper the pieces both sides.

Preheat oven to 284°F (140°C).

Stage 2 - 5 min.

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

Put in the oven for 4 hours.

The happy owners of bread ovens can cook it, after bread baking, overnight.

Stage 4 - 2 min.

After 4 hours, take out the oxtail pieces which will be transformed into "confit".

Stage 5 - 10 min.

Separate all good meat from bones and nerves, which you discard.

Stage 6 - 3 min.

Strain cooking juices and set aside.

Stage 7 - 40 min.

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.

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.

Add a good layer of purée to cover the meat completely.

Stage 10 - 3 min.

Sprinkle with grated cheese to taste.

Stage 11 - 30 min.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,059 Kcal or 12,807 Kj	292 gr	96 gr	162 gr
153 %	112 %	9 %	25 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
180 Kcal or 754 Kj	17 gr	6 gr	10 gr
9 %	7 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
510 Kcal or 2,135 Kj	49 gr	16 gr	27 gr
25 %	19 %	2 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites, Milk

How much will it cost?

For 6 people : 9.42 €
Per person : 1.57 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Potato purée: You can get more informations, or check-out other recipes which use it, for example: Chicken Brussels pie, Upside-down Parmentier, Hachis parmentier, Dauphinoise potatoes with Serano ham, Duck Parmentier, ... All
	Rosemary: You can get more informations, or check-out other recipes which use it, for example: Pork Chops with Rosemary, Fried eggs with tomatoes, Tomato meat balls, Fillet of beef in a rosemary crust, Pâté de campagne, ... All
	Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Preserved lemons, Feta and spinach brik pie, Feta in olive oil with herbs, Bourguignon potatoes , Ratatouille, ... All

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