Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
307 K 4.7/5 (17 reviews)
5 hours 50 min.
Easy
18 people
9 IngredientsLast modified on: October 13th 2010
For 18 people, you will need:
- 1
3 litres oxtail - 2
3 glasses red wine - 3
a little sage - 4
3 sprigs rosemary - 5
3 bayleaves - 6
1 litre 800 ml potato purée - 7
grated cheese - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 4 hours 30 min.
All in all: 5 hours 50 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 3 litres 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 1 litre 800 ml 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 RDI=500 % | 3,510 RDI=330 % | 2,860 RDI=430 % | 45,210 RDI=2,260 % | 189,300 RDI: 2,260 % |
| Per 100 g | 30 RDI=10 % | 70 RDI=6 % | 60 RDI=8 % | 890 RDI=40 % | 3,710 RDI: 40 % |
| Per person | 70 RDI=30 % | 200 RDI=20 % | 160 RDI=20 % | 2,510 RDI=130 % | 10,520 RDI: 130 % |
How much will it cost?
- For 18 people : 28.30 €
- Per person : 1.60 €
Change currency: 
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: Upside-down Parmentier, Aligot, Chicken Brussels pie, Potato and two ham gratin, Salmon and Spinach Gratin, ... See them all 13
Bayleaf
Like these other recipes: Rabbit civet, Courgettes (zuchinis) , Mexican-style pork medallions , Spaghetti Bolognese, Tenderloin steaks marinated in red wine with rosemary, ... See them all 63
Red wine
Like these other recipes: Aperitif rolls, Strawberries in a thyme and lemon-flavoured red wine reduction, Upside-down Parmentier, Marchand de vin sauce, Boeuf (beef) bourguignon, ... See them all 19
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