Winter is coming; bring out the comfort food!
Ladies and gentlemen, I present you with the oxtail parmentier.
What I like with this kind of dish is that nothing can go wrong. It is just a matter of time. The oxtail was cooked simmering for almost eight hours until the flesh was nothing but a melting delicacy. The broth was then reduced in a thick jus for three further hours. All was kept aside and reused until the day of serving. A little fork-mashed potato, a leftover of flavorful sirloin and some parsley on top, et voilà.
