This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
326 K 4.7/5 (17 reviews)
5 hours 50 min.
Easy
9.45 €
6 people
9 IngredientsLast modified on: October 13th 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: 1,705 grams
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 4 hours 30 min.
All in all: 5 hours 50 min.
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.
Wash and dry 1 kg oxtail, salt and pepper the pieces both sides.
Preheat oven to 284°F (140°C).
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.
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.
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.
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.
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 recipe | 430 RDI=170 % | 1,170 RDI=110 % | 950 RDI=150 % | 15,070 RDI=750 % | 63,100 RDI: 750 % |
| Per 100 g | 30 RDI=10 % | 70 RDI=6 % | 60 RDI=8 % | 890 RDI=40 % | 3,710 RDI: 40 % |
| Per person | 70 RDI=30 % | 200 RDI=20 % | 160 RDI=20 % | 2,510 RDI=130 % | 10,520 RDI: 130 % |
How much will it cost?
- For 6 people : 9.45 €
- Per person : 1.60 €
Change currency:
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)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Fried rillettes, Potato and two ham gratin, Duck Parmentier, Dauphinoise potatoes with Serano ham, Hachis parmentier, ... See them all 15
Rosemary
Like these other recipes: White bean gratin "à l'italienne", Creamy cauliflower with smoked salmon, Tenderloin steaks marinated in red wine with rosemary, Pâté de campagne, Preserved lemons, ... See them all 29
Bayleaf
Like these other recipes: How to cook potato grenaille , Sausage and lentils "en cocotte", Two-stage beef chuck , Rabbit civet "à la normande", Rabbit civet, ... See them all 66
Other recipes you may also like
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce. March 29th 2020215 K 14.1 1 hour 15 min.
Pork chops in the oven
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving. August 16th 2015313 K3.5 25 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017482 K4.2 2 hours 15 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025489 K 25 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.