This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
326 K 4.7/5 (17 reviews)
5 hours 50 min.
Easy
9.45 €
6 people
9 IngredientsLast modified on: October 13th 2010
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: 1,705 grams
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 4 hours 30 min.
All in all: 5 hours 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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).
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.
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.
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.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 430 RDI=170 % | 1,170 RDI=110 % | 950 RDI=150 % | 15,070 RDI=750 % | 63,100 RDI: 750 % |
| Per 100 g | 30 RDI=10 % | 70 RDI=6 % | 60 RDI=8 % | 890 RDI=40 % | 3,710 RDI: 40 % |
| Per person | 70 RDI=30 % | 200 RDI=20 % | 160 RDI=20 % | 2,510 RDI=130 % | 10,520 RDI: 130 % |
How much will it cost?
- For 6 people : 9.45 €
- Per person : 1.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Hachis parmentier, Spinach parmentier, Two-stage beef chuck , Duck Parmentier, Sausage and mashed potatoes, ... See them all 15
Bayleaf
Like these other recipes: Mexican-style pork medallions , Sausage and mashed potatoes, Bourguignon potatoes , Parmesan milk, Spaghetti with tomatoes and pesto, ... See them all 66
Red wine
Like these other recipes: Strawberries in a thyme and lemon-flavoured red wine reduction, Pears in red wine with blackcurrant , Spaghetti Bolognese, Boeuf (beef) bourguignon, Upside-down Parmentier, ... See them all 19
Other recipes you may also like
Galette de Fougerolles
This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries. February 17th 201961 K 3 hours 25 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020382 K 24.6 55 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018415 K5 40 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010245 K5 2 hours 30 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee. March 10th 2019318 K3.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.