Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
246,2094.8/5
Last modified on: October 13th 2010
For 12 people, you will need:
- 1
2 kgs oxtail - 2
2 glasses red wine - 3
a little sage - 4
2 sprigs rosemary - 5
2 bayleaves - 6
1 kg 200 g potato purée - 7
grated cheese - 8
salt - 9
pepper - Total weight: 3,402 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 16 min. | 4 hours 30 min. | 5 hours 46 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Wash and dry 2 kgs oxtail, salt and pepper the pieces both sides.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 2 glasses 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.
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 1 kg 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.
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.
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.
Nutritional information
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How much will it cost?
For 12 people : 18.84 €
Per person : 1.57 €
Source: Home made.
More recipes?
This recipe use (among others) | Potato purée: You can get more informations, or check-out other recipes which use it, for example: Fried rillettes, Colcannon, Two-stage beef chuck , Hachis parmentier : meat with mashed potato and cheese, Potato and two ham gratin, ... All |
| Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Home-made doner kebab, Small ratatouille with , Preserved tomatoes, Veal Chop With Assortment of Vegetables, ... All |
| Red wine: You can check-out other recipes which use it, like for example: Mulled wine Belle-Plagne style, Eggs meurette, Roscoff loaf, Winemaker's toast, Spaghetti Bolognese, ... All |
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