Oxtail Parmentier

Step by step recipe:

  1. 5 min.Oxtail Parmentier : Photo of step #1
    Wash and dry 2 kgs oxtail, salt and pepper the pieces both sides.

    Preheat oven to 284°F (140°C).
  2. 5 min.Oxtail Parmentier : Photo of step #2
    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.
  3. 4 hoursOxtail Parmentier : Photo of step #3
    Put in the oven for 4 hours.

    The happy owners of bread ovens can cook it, after bread baking, overnight.
  4. 2 min.Oxtail Parmentier : Photo of step #4
    After 4 hours, take out the oxtail pieces which will be transformed into "confit".
  5. 10 min.Oxtail Parmentier : Photo of step #5
    Separate all good meat from bones and nerves, which you discard.
  6. 3 min.Oxtail Parmentier : Photo of step #6
    Strain cooking juices and set aside.
  7. 40 min.Oxtail Parmentier : Photo of step #7
    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.
  8. 5 min.Oxtail Parmentier : Photo of step #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. 3 min.Oxtail Parmentier : Photo of step #9
    Add a good layer of purée to cover the meat completely.
  10. 3 min.Oxtail Parmentier : Photo of step #10
    Sprinkle with grated cheese to taste.
  11. 30 min.Oxtail Parmentier : Photo of step #11
    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.

Source:

Home made.

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