A Red wine from Touraine, Middle Loire, Loire Valley, France. Made from Cabernet Franc.

We invite you to try this recipe proposed by Rustica magazine in harmony with the Chinon Rouge from Domaine Brocourt; fleshy, with aromatic power, without heaviness, it will be ideal for this sincere dish.

OXTAIL PARMENTIERS

* Preparation: 1 hour * Cooking: 2.5 hours (the day before) + 50 minutes

For 6 people:
* 800 g cooked oxtail
* 1 kg potatoes
* 15 cl milk
* 50 g butter
* 1 large onion
* 3 tbsp sunflower oil
* 50 g walnut kernels
* salt / pepper from the mill
* 6 sprigs parsley

1- The day before, cook the oxtail in water for 2.5 hours.
2- Steam the potatoes for 30 minutes with the skin on. Peel them and pass them through a potato masher. Heat the milk and pour it into the mash while mixing. Add 50 g butter in pieces. Salt. Mix. Keep warm.
3- Peel and chop the onion. Cut the meat detached from the bones into medium pieces. In a frying pan, sauté the onion. Add the meat. Let brown for 5 min. Salt and pepper. Keep warm.
4- Preheat the oven to 210° (th. 7). Place an 8 cm diameter pastry ring in a large ovenproof dish. Fill the ring with a layer of mash then meat.
5- Make five more parmentiers in this way. Cover everything with a sheet of baking paper. Bake for 20 min.
6- Unmold the parmentiers and serve immediately, sprinkled with walnut kernels and parsley.