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Name: Oxtail Parmentier
Prep time: 1 h 16 min
Cook time: 4 h 30 min
Total time: 5 h 46 min
Yield: 6 people
Cuisine: french
Ingredients: 1 kg oxtail; 1 glass red wine; a little sage; 1 sprig rosemary; 1 bayleaf; 600 g potato purée; grated cheese; salt; pepper

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Oxtail Parmentier

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

248,0584.7/5 for 17 ratings

Last modified on: October 13^th 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: 1,701 grams

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Measures:

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Fulfillment

Preparation	Cooking	Start 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.

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

% 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?

For 6 people : 9.42 €
Per person : 1.57 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Potato purée: You can get more informations, or check-out other recipes which use it, for example: Potato and two ham gratin, Duck Parmentier, Salmon and Spinach Gratin, Two-stage beef chuck , Sausage with duchess potatoes and a Mont d'Or fondue , ... All
	Rosemary: You can get more informations, or check-out other recipes which use it, for example: Courgettes (zuchinis) , Spicy seafood plancha, Little vegetable omelettes, Tomato meat balls, Veal Chop With Assortment of Vegetables, ... All
	Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Bouquet garni, Mexican-style pork medallions , Sausage and lentils "en cocotte", Provençal braised carrots, Duo of slow-cooked pork, ... All

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