|Preparation||Cooking||Start to finish|
|1 hour 16 min.||4 hours 30 min.||5 hours 46 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.||5 min.|
|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".||2 min.|
|5||Separate all good meat from bones and nerves, which you discard.||10 min.|
|6||Strain cooking juices and set aside.||3 min.|
|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.||3 min.|
|10||Sprinkle with grated cheese to taste.||3 min.|
|11||Put in the oven until the top is nicely browned.||30 min.|
For 6 people : 9.42 €
Per person : 1.57 €
|Potato purée: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Potato and two ham gratin, Two-stage beef chuck , Hachis parmentier : meat with mashed potato and cheese, Aligot, ... All|
|Rosemary: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Herb olive oil, Stuffed tomatoes and courgettes, Preserved tomatoes, Feta in olive oil with herbs, ... All|
|Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Pâté de campagne, Rabbit civet, Courgettes (zuchinis) , Home-made doner kebab, ... All|
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