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Oxtail Parmentier

Oxtail Parmentier

Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.

245,6744.8/5

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Last modified on: October 13th 2010

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
1 hour 16 min.4 hours 30 min.5 hours 46 min.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Oxtail Parmentier : Photo of step #1Wash and dry 2 lb + 3.2 oz oxtail, salt and pepper the pieces both sides.

Preheat oven to 284°F (140°C).
5 min.
2 Oxtail Parmentier : Photo of step #2Put the oxtail pieces in a cooking bag or an ovenproof dish with a lid (casserole), pour 1 glass red wine over, and add herbs. 5 min.
3 Oxtail Parmentier : Photo of step #3Put in the oven for 4 hours.

The happy owners of bread ovens can cook it, after bread baking, overnight.
4 hours
4 Oxtail Parmentier : Photo of step #4After 4 hours, take out the oxtail pieces which will be transformed into "confit". 2 min.
5 Oxtail Parmentier : Photo of step #5Separate all good meat from bones and nerves, which you discard. 10 min.
6 Oxtail Parmentier : Photo of step #6Strain cooking juices and set aside. 3 min.
7 Oxtail Parmentier : Photo of step #7Prepare 1 lb + 5.1 oz 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.
40 min.
8 Oxtail Parmentier : Photo of step #8Assemble 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.
5 min.
9 Oxtail Parmentier : Photo of step #9Add a good layer of purée to cover the meat completely. 3 min.
10 Oxtail Parmentier : Photo of step #10Sprinkle with grated cheese to taste. 3 min.
11 Oxtail Parmentier : Photo of step #11Put in the oven until the top is nicely browned. 30 min.

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
15071430 gr1170 gr954 gr
754 %165 %110 %145 %
Per 100 g
CaloriesProteins CarbohydratesFats
88625 gr69 gr56 gr
44 %10 %6 %8 %
Per person
CaloriesProteins CarbohydratesFats
271 gr195 gr159 gr
126 %28 %18 %24 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 9.42 €
Per person : 1.57 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Colcannon, Aligot, Duck Parmentier, Dauphinoise potatoes with Serano ham, Sausage with duchess potatoes and a Mont d'Or fondue , ... All
RosemaryRosemary: You can get more informations, or check-out other recipes which use it, for example: Little vegetable omelettes, Stuffed tomatoes and courgettes, Spaghetti with mushrooms, Rabbit terrine, Preserved tomatoes, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Spicy seafood plancha, Veal Chop With Assortment of Vegetables, Sausage and lentils "en cocotte", Spaghetti Bolognese, Two-stage beef chuck , ... All

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