Go Back
–+ servings

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.
Print Recipe Pin Recipe Add to Collection Favorite
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
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.

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 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
QR Code Promotions Kitchenware Map Recipe