Oxtail Parmentier


Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
318 K 4.7/5 (17 reviews)
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Last modified on: October 13th 2010
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 4 hours 30 min.
All in all: 5 hours 50 min.
When should you start or finish this recipe?
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.
Oxtail Parmentier
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
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
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
After 4 hours, take out the oxtail pieces which will be transformed into "confit".

Stage 5 - 10 min.
Oxtail Parmentier
Separate all good meat from bones and nerves, which you discard.

Stage 6 - 3 min.
Oxtail Parmentier
Strain cooking juices and set aside.

Stage 7 - 40 min.
Oxtail Parmentier
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
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
Add a good layer of purée to cover the meat completely.

Stage 10 - 3 min.
Oxtail Parmentier
Sprinkle with grated cheese to taste.

Stage 11 - 30 min.
Oxtail Parmentier
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe430 RDI=170 %1,170 RDI=110 %950 RDI=150 %15,070 RDI=750 %63,100 RDI: 750 %
Per 100 g30 RDI=10 %70 RDI=6 %60 RDI=8 %890 RDI=40 %3,710 RDI: 40 %
Per person70 RDI=30 %200 RDI=20 %160 RDI=20 %2,510 RDI=130 %10,520 RDI: 130 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, milk
How much will it cost?
  • For 6 people : 9.45 €
  • Per person : 1.60 €

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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)
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