Oxtail Parmentier

A classic French casserole made from tender oxtail meat and topped with Paris mash.

Oxtail Parmentier Credit: Andy Baker

• serves

  4

• prep

  30 minutes

• cook

  3 hours

• difficulty

  Mid

Ingredients

• 2 tbsp extra virgin olive oil
• 2 kg oxtail pieces
• 1 large carrot, diced
• 2 sticks celery, diced
• 2 brown onions, diced
• 1 garlic, halved through the equator
• 4 sprigs thyme
• 2 bay leaves
• 100 g tomato paste
• 1.5 litres veal or beef stock

Mash

• 4 desire potatoes
• sea salt, to taste
• 150 ml milk
• 100 g butter

Crumbs

• 100 g breadcrumbs
• 2 garlic cloves, finely chopped
• 2 tbsp finely chopped flat leaf parsley

Instructions

1. Preheat a fan-forced oven to 150˚C.
2. Place a heavy-based ovenproof dish over high heat and add the olive oil. When hot, add the oxtail and cook until golden on both sides.
3. Add the vegetables, garlic and herbs and stir for 2 minutes or until fragrant. Add the tomato paste and stir to combine well. Add the veal stock and bring to the boil. Cover, then transfer to the oven and bake for 2½ hours or until the oxtail is meltingly tender. Using a slotted spoon, remove the oxtail from the pan, leaving the jus behind. Place the meat into a tray and stand until cool enough to handle.
4. Meanwhile for the mash, place the potatoes into a saucepan and cover with cold water. Season the water with salt and bring to the boil over high heat, then reduce the heat to low and simmer for 1 hour or until tender.
5. When the potatoes are nearly ready, place the milk in a saucepan and bring to just below the boil. Drain the potatoes, then while still hot, peel and push through a fine sieve into a bowl. Using a wooden spoon, stir in a little of the hot milk, then add the butter and the remaining milk. Season to taste, cover and set aside.
6. Strain the jus through a fine sieve. Discard the herbs and reserve the vegetables. Simmer the jus over low heat until reduced by half.
7. Pick the oxtail meat from the bones, place into a bowl and mix with the reduced jus and the reserved cooked vegetables. Place in a shallow baking dish and smooth the top.
8. Increase the oven temperature to 200˚C.
9. For the crumbs, combine all the ingredients in a small bowl.
10. Spread the mash over the top of the parmentier and smooth the top, then sprinkle with the crumbs. Bake for 15 minutes or until golden and bubbling hot.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.