Recipe courtesy of Food Network Kitchen
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken Stew with Biscuits

Recipe courtesy of Ina Garten

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Oxtail Stew

Recipe courtesy of Alfred Kong

Oxtail Stew

Oxtail Stew

Recipe courtesy of Sunny Anderson

Oxtail Stew

Recipe courtesy of Cathy Bieniek

Oxtail Stew

Recipe courtesy of Pyrenees Cafe

Oxtail Stew: Rabo Encendido

Recipe courtesy of Alex Garcia

Gina's Oxtail Stew

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.