Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
307 K 4.7/5 (17 reviews)
5 hours 50 min.
Easy
2 people
9 IngredientsLast modified on: October 13th 2010
For 2 people, you will need:
- 1
335 g oxtail - 2
1⁄3 glass red wine - 3
a little sage - 4
1⁄3 sprig rosemary - 5
1⁄3 bayleaf - 6
200 g potato purée - 7
grated cheese - 8
salt - 9
pepper - Total weight: 570 grams
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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 335 g 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 1⁄3 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 200 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 | 140 RDI=60 % | 390 RDI=40 % | 320 RDI=50 % | 5,030 RDI=250 % | 21,050 RDI: 250 % |
| Per 100 g | 30 RDI=10 % | 70 RDI=6 % | 60 RDI=8 % | 880 RDI=40 % | 3,700 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 2 people : 3.20 €
- Per person : 1.60 €
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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: Duck Parmentier, Two-stage beef chuck , Fried rillettes, Chicken Brussels pie, Sausage with duchess potatoes and a Mont d'Or fondue , ... See them all 13
Rosemary
Like these other recipes: Roast potatoes "à la provençale", Spaghetti Bolognese, Pâté de campagne, Rabbit civet, Little vegetable omelettes, ... See them all 29
Bayleaf
Like these other recipes: Rabbit terrine, Veal Chop With Assortment of Vegetables, Rabbit civet "à la normande", Duo of slow-cooked pork, Roast potatoes "à la provençale", ... See them all 63
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