Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
283K 17 4.7
Last modified on: October 13th 2010
Keywords for this recipe:ParmentierMashed potatoesMeatBeefTailFor 6 people, you will need:
- 0
1 kg oxtail - 1
1 glass red wine - 2
a little sage - 3
1 sprig rosemary - 4
1 bayleaf - 5
600 g potato purée - 6
grated cheese - 7
salt - 8
pepper - Total weight: 1,701 grams
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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 % |
How much will it cost?
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: Potato and two ham gratin, Fried rillettes, Colcannon, Sausage with duchess potatoes and a Mont d'Or fondue , Aligot, ... All |
 | Rosemary: You can get more informations, or check-out other recipes which use it, for example: Rabbit terrine, Spaghetti with mushrooms, Preserved tomatoes, Pâté de campagne, Beef braised in reduced red wine, ... All |
 | Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Sausage and lentils "en cocotte", Pâté de campagne, How to slow cook meat, Onion fondue, Courgettes (zuchinis) , ... All |
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