Preparation | Cooking | Start to finish |
---|---|---|
1 hour 20 min. | 4 hours 30 min. | 5 hours 50 min. |
1 | Wash and dry 1 kg oxtail, salt and pepper the pieces both sides. Preheat oven to 284°F (140°C). | ![]() |
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. | ![]() |
3 | Put in the oven for 4 hours. The happy owners of bread ovens can cook it, after bread baking, overnight. | ![]() |
4 | After 4 hours, take out the oxtail pieces which will be transformed into "confit". | ![]() |
5 | Separate all good meat from bones and nerves, which you discard. | ![]() |
6 | Strain cooking juices and set aside. | ![]() |
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. | ![]() |
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. | ![]() |
9 | Add a good layer of purée to cover the meat completely. | ![]() |
10 | Sprinkle with grated cheese to taste. | ![]() |
11 | Put in the oven until the top is nicely browned. | ![]() |