Recipe courtesy of Food Network Kitchen
Total:
3 hr 10 min
Active:
40 min
Level:
None

Ingredients

Directions

1. Sprinkle the oxtails with salt and pepper. In a Dutch oven over medium-high heat, brown the oxtails on both sides, 4 minutes each side. Remove the oxtails to a plate and reserve. 

2. Cook the onions and garlic in the Dutch oven for 2 minutes. Add the tomato paste, juniper, and allspice and cook 2 minutes more. Put the oxtails back into the pan and add the stock and enough water to cover. Bring to a boil, then reduce to a simmer and cook for 1 hour, occasionally skimming the fat from the surface. 

3. Add the potatoes and celery root and continue to cook until the meat is tender, another 1 1/2 hours. Skim the fat from the surface.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Irish Stew

Recipe courtesy of Food Network

Oliver's Chicken Stew

Recipe courtesy of Jody Adams

Beefy Stew

Recipe courtesy of Sandra Lee

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Beer-Braised Beef Stew

Recipe courtesy of Nancy Fuller

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking