Oxtail Parmentier


Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
267,0674.7/5 for 17 ratings
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Last modified on: October 13th 2010

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart 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.
Oxtail Parmentier : Photo of step #1
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 : Photo of step #2
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 : Photo of step #3
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 : Photo of step #4
After 4 hours, take out the oxtail pieces which will be transformed into "confit".

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

Stage 6 - 3 min.
Oxtail Parmentier : Photo of step #6
Strain cooking juices and set aside.

Stage 7 - 40 min.
Oxtail Parmentier : Photo of step #7
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 : Photo of step #8
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 : Photo of step #9
Add a good layer of purée to cover the meat completely.

Stage 10 - 3 min.
Oxtail Parmentier : Photo of step #10
Sprinkle with grated cheese to taste.

Stage 11 - 30 min.
Oxtail Parmentier : Photo of step #11
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 or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Potato and two ham gratin, Two-stage beef chuck , Dauphinoise potatoes with Serano ham, Upside-down Parmentier, Fried rillettes, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Spicy seafood plancha, Fried eggs with tomatoes, Comtoise stuffed tomatoes, Stuffed tomatoes and courgettes, Red rice pannequets, ... All
Red wineRed wine: You can check-out other recipes which use it, like for example: Boeuf (beef) bourguignon, Coq au vin, Aperitif rolls, Rabbit civet, Pears in red wine with blackcurrant , ... All

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