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Veal Oxtail in Red Wine and Chocolate Sauce on Potato Parmentier

This is a sophisticated and delicious dish.
Veal oxtail is the tail portion from a young calf. Like beef oxtail, it’s full of rich, gelatinous meat and connective tissue that becomes wonderfully tender when slow-cooked.
Red wine and chocolate sauce might sound unusual, but it’s a classic pairing in some gourmet kitchens. The red wine adds acidity and depth, while a bit of dark chocolate rounds out the flavors with bitterness and richness — similar to how cocoa can deepen a chili or mole sauce.
Potato Parmentier refers to diced or cubed potatoes sautéed or roasted until golden and crisp, often finished with butter and herbs. The name honors Antoine-Augustin Parmentier, the Frenchman who popularized the edible use of potatoes in France.
So, “Veal Oxtail in Red Wine and Chocolate Sauce on Potato Parmentier” is essentially a slow-braised veal oxtail served with a luxurious, slightly sweet-savory sauce, resting on a bed of crispy, buttery potatoes.
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Prep Time 40 minutes
Cook Time 3 hours 15 minutes
Total Time 4 hours
Course Dinner, Main Course
Cuisine European, French
Servings 4 servings
Calories 1320 kcal
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Ingredients
 
 

For the veal oxtail

For the potato parmentier

To finish:

Instructions
 

1. Brown the oxtail

  • Preheat the oven to 160°C / 325°F.
  • Season the oxtail with salt and pepper.
  • Heat oil in a heavy ovenproof pot (like a Dutch oven).
  • Sear the oxtail pieces on all sides until caramelized. Remove and set aside.

2. Build the braising base

  • In the same pot, add onion, carrot, and celery; sauté until golden.
  • Stir in garlic and tomato paste; cook 2 minutes.
  • Pour in the red wine, scraping up any brown bits from the bottom. Let it simmer for 5 minutes to reduce slightly.

3. Braise

  • Add stock, bay leaves, and rosemary/thyme. Return oxtail to the pot.
  • Bring to a simmer, cover, and cook in the oven for 2½–3 hours, checking occasionally. Meat should be fork-tender and almost falling off the bone.

4. Finish the sauce

  • Remove oxtail and keep warm.
  • Strain the braising liquid, discard solids, and simmer the liquid on the stovetop to reduce by half.
  • Whisk in the dark chocolate until glossy and smooth — it should taste rich, not sweet. Adjust seasoning.

5. Prepare potato parmentier

  • Boil cubes of potato in salted water for about 5 minutes, then drain and let them steam dry.
  • In a large frying pan, heat duck fat or butter with olive oil and garlic.
  • Fry the potato cubes in a single layer until golden and crisp on all sides (about 10–15 minutes).
  • Season with salt, pepper, and scatter with chopped parsley before serving.

6. Assemble

  • Spoon a bed of crispy potatoes onto each plate.
  • Top with one or two pieces of veal oxtail.
  • Drizzle the red wine–chocolate sauce generously over the top.
  • Garnish with a sprig of thyme or a dusting of fleur de sel for a fine-dining look.
Start Cooking
Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 1320kcal (66%)Carbohydrates: 46g (15%)Protein: 113g (226%)Fat: 66g (102%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 4gMonounsaturated Fat: 33gTrans Fat: 0.003gCholesterol: 381mg (127%)Sodium: 1016mg (44%)Potassium: 1516mg (43%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 2698IU (54%)Vitamin C: 23mg (28%)Calcium: 133mg (13%)Iron: 17mg (94%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword comfort food, hearty, rich, slow-cooked
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