|Preparation||Cooking||Start to finish|
|1 hour 16 min.||4 hours 30 min.||5 hours 46 min.|
|Wash and dry 1 kg oxtail, salt and pepper the pieces both sides.|
Preheat oven to 284°F (140°C).
|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.|
|Put in the oven for 4 hours.|
The happy owners of bread ovens can cook it, after bread baking, overnight.
|After 4 hours, take out the oxtail pieces which will be transformed into "confit".|
|Separate all good meat from bones and nerves, which you discard.|
|Strain cooking juices and set aside.|
|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.
|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.
|Add a good layer of purée to cover the meat completely.|
|Sprinkle with grated cheese to taste.|
|Put in the oven until the top is nicely browned.|