Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
306K 4.7/5 based on 17 reviews
Last modified on: October 13th 2010
Keywords for this recipe:For 18 people, you will need:
- 1
0 kg 6 g oxtail - 2
3 glasses red wine - 3
a little sage - 4
3 sprigs rosemary - 5
3 bayleaves - 6
0 kg 3 g potato purée - 7
grated cheese - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 1 hour 16 min.
Cooking: 4 hours 30 min.
All in all: 5 hours 46 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 0 kg 6 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 3 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.
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 0 kg 3 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 | 1,290 500 % | 3,510 330 % | 2,860 430 % | 45,210 2,260 % | 189,300 2,260 % |
| Per 100 g | 30 10 % | 70 6 % | 60 8 % | 890 40 % | 3,710 40 % |
| Per person | 70 30 % | 200 20 % | 160 20 % | 2,510 130 % | 10,520 130 % |
How much will it cost?
- For 18 people : 28.26 €
- Per person : 1.57 €
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: Potato and two ham gratin, Chicken Brussels pie, Duck Parmentier, Dauphinoise potatoes with Serano ham, Aligot, ... See them all 13
Rosemary
Like these other recipes: Pork Chops with Rosemary, Rabbit civet, Pâté de campagne, Tenderloin steaks marinated in red wine with rosemary, Preserved lemons, ... See them all 29
Bayleaf
Like these other recipes: Green beans with tomato cream sauce, Ratatouille, Duo of slow-cooked pork, Pâté de campagne, Creamy cauliflower with smoked salmon, ... See them all 61
Other recipes you may also like
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.February 21th 2011249K 24.2 1 min.
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.December 31th 2013306K4.3 2 hours 36 min.
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.May 5th 2021299K 14.9 1 hour 12 min.
Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.February 21th 2011190K 15 4 hours 49 min.
Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.May 20th 2015226K3.3 2 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.