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Oxtail ParmentierTheWorldWideGourmet.com

Total time: more than 2 hr

Preparation time: 10 minutes
Cooking time: 2 hours 40 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:113.1 kcal

Proteins:2.2 g

Fats:5.7 g

Carbohydrate:12.3 g

Fibers:1.6 g

Sugar:1.4 g

Cholesterol:19.2 mg

Sodium:24 mg

Calcium:26.5 mg

Energy:548 kcal

Proteins:10.5 g

Fats:27.5 g

Carbohydrate:59.5 g

Fibers:7.8 g

Sugar:6.6 g

Cholesterol:93.2 mg

Sodium:116.4 mg

Calcium:128.6 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

oxtail, cut into pieces by your butcher

1

carrot

4

onions

3

cloves of garlic

2.5

ml

tomato paste

2.5

ml

flour

250

ml

red wine

250

ml

vin de noix, "walnut wine" (optional, depending on availability)

10

potatoes (bintje or charlotte)

350

ml

cream

50

g

butter

30

ml

grated gruyere

salt and freshly ground pepper

METHOD

  1. In an ovenproof cocotte or Dutch oven, heat the butter and brown the cut up oxtail over high heat for 5 minutes.
  2. Peel and thinly slice the carrot, onions and garlic and add them to the pot. Sweat over low heat, stirring occasionally. Add the tomato paste, sprinkle with flour and cook for 2-3 minutes over low heat; season with salt and pepper and add the bouquet garni.
  3. Deglaze with the red wine and walnut wine and add enough water to cover the meat. Bring to a boil.
  4. Preheat the oven to 150° C (300° F). Cover the cocotte and place in the oven for at least 2 hours.
  5. Meanwhile, peel the potatoes and cook them in boiling salted water. Drain and return to the pot over low heat for 2 minutes to dry them. Put through a potato ricer.
  6. After 2 hours, remove the oxtail, remove the meat from the bones and keep hot.
  7. Heat the cream and gradually mix some into the potatoes, stirring well until a fairly stiff consistency is reached. Keep 125 ml (1/2 cup) of the cream aside.
  8. In a buttered baking dish, place a layer of potatoes, a layer of the oxtail meat and finish with a layer of potatoes. Drizzle the remaining cream over top. Sprinkle with the grated Gruyere. Place in a 180° C (350° F) oven for 30 minutes to brown.
  9. Serve with a green salad.

WINE SUGGESTIONS

Sangiovese

Chardonnay

Pinot Grigio

CHEF'S NOTES

Vin de noix or "walnut wine" is a traditional French apéritif that was once very popular. It's not, strictly speaking, a wine made from walnuts, but rather a fortified red wine flavored by macerating green walnuts.

For a less caloric dish, replace the cream in the mashed potatoes with milk.



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