Step by step recipe:

1. 5 min.
   Wash and dry 2 kgs oxtail, salt and pepper the pieces both sides.
   
   Preheat oven to 284°F (140°C).
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.
3. 4 hours
   Put in the oven for 4 hours.
   
   The happy owners of bread ovens can cook it, after bread baking, overnight.
4. 2 min.
   After 4 hours, take out the oxtail pieces which will be transformed into "confit".
5. 10 min.
   Separate all good meat from bones and nerves, which you discard.
6. 3 min.
   Strain cooking juices and set aside.
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.
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.
9. 3 min.
   Add a good layer of purée to cover the meat completely.
10. 3 min.
    Sprinkle with grated cheese to taste.
11. 30 min.
    Put in the oven until the top is nicely browned.