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Oxtail Parmentier

Name: Oxtail Parmentier
Prep time: 1 h 16 min
Cook time: 4 h 30 min
Total time: 5 h 46 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg oxtail; 1 glass red wine; a little Sage; 1 sprig rosemary; 1 bayleaf; 600 g potato purée; Grated cheese; Salt; Pepper

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

334 K 4.7/5 (17 reviews)549523

Duration

5 hours 50 min.

Difficulty

Easy

Last modified on: October 19^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 6 people, you will need:

1 1 kg oxtail
2 1 glass red wine
3 a little Sage
4 1 sprig rosemary
5 1 bayleaf
6 600 g potato purée
7 Grated cheese
8 Salt
9 Pepper
Total weight: 1,705 grams

Times for this recipe

Preparation

1 hour 20 min.

Cooking

4 hours 30 min.

All in all

5 hours 50 min.

Preparation 1 hour 20 min.

Cooking 4 hours 30 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 5 min.

Wash and dry 1 kg oxtail, salt and pepper the pieces both sides.

Preheat oven to 284°F (140°C).

Step 2 - ⌛ 5 min.

Put the oxtail pieces in a cooking bag or an ovenproof dish with a lid (casserole), pour 1 glass red wine over, and add herbs.

Step 3 - ⌛ 4 hours

Put in the oven for 4 hours.

The happy owners of bread ovens can cook it, after bread baking, overnight.

Step 4 - ⌛ 2 min.

After 4 hours, take out the oxtail pieces which will be transformed into "confit".

Step 5 - ⌛ 10 min.

Separate all good meat from bones and nerves, which you discard.

Step 6 - ⌛ 3 min.

Strain cooking juices and set aside.

Step 7 - ⌛ 40 min.

Prepare 600 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.

Step 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.

Step 9 - ⌛ 3 min.

Add a good layer of purée to cover the meat completely.

Step 10 - ⌛ 3 min.

Sprinkle with Grated cheese to taste.

Step 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.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	17 g RDI=26 %	6 g RDI=2 %	9 g RDI=13 %	180 kcal RDI=9 %	753 kJ RDI=9 %
Per person	49 g RDI=75 %	16 g RDI=6 %	26 g RDI=36 %	510 kcal RDI=25 %	2,135 kJ RDI=25 %
Whole recipe	292 g RDI=449 %	96 g RDI=36 %	156 g RDI=214 %	3,059 kcal RDI=153 %	12,807 kJ RDI=153 %