Oxtail Parmentier

Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
301K 17 4.7
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Last modified on: October 13th 2010

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For 6 people, you will need:

Change to the quantities 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
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.
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.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,059 Kcal or 12,807 Kj292 gr96 gr162 gr
153 %112 %9 %25 %
Per 100 g
Energetic valueProteins CarbohydratesFats
180 Kcal or 754 Kj17 gr6 gr10 gr
9 %7 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
510 Kcal or 2,135 Kj49 gr16 gr27 gr
25 %19 %2 %4 %
% 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).
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 6 people : 9.42 €
  • Per person : 1.57 €

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 puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Chicken Brussels pie, Aligot, Two-stage beef chuck , Colcannon, Dauphinoise potatoes with Serano ham, ... All
RosemaryRosemary: You can get more informations, or check-out other recipes which use it, for example: Spicy seafood plancha, Hearty potato and ham gratin, Fried eggs with tomatoes, Herb olive oil, Spaghetti with mushrooms, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: How to cook potato grenaille , Little vegetable omelettes, White bean gratin "à l'italienne", Two-stage beef chuck , Courgettes (zuchinis) , ... All
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