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: Chicken Brussels pie, Colcannon, Dauphinoise potatoes with Serano ham, Two-stage beef chuck , Fried rillettes, ... See them all 13
Rosemary
Like these other recipes: White bean gratin "à l'italienne", Shortbread tart with sweet apricots and rosemary, Tomato meat balls, Pork Chops with Rosemary, Stuffed tomatoes and courgettes, ... See them all 29
Bayleaf
Like these other recipes: How to slow cook meat, Rabbit terrine, Spaghetti Bolognese, Cajun pulled pork, Roast beef "like they do it in Santa Fe", ... See them all 61
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